Weeknight dinners don’t have to be complicated, and this one is proof. With just one pan, you can have juicy roasted chicken thighs, tender potatoes, sweet corn, and crisp green beans all ready in under an hour.

It’s cozy, family-friendly, and the kind of meal that makes everyone happy without leaving a pile of dishes behind.

🛒 Ingredients

Chicken thighs – I love bone-in, skin-on because they stay super juicy and crisp up beautifully. You could use boneless thighs or even breasts, just keep an eye on the cook time so they don’t dry out.
Baby potatoes – Roasted potatoes are always a win, but sweet potatoes or carrots would also work if that’s what you’ve got.
BBQ sauce – Store-bought is great here, but if you’ve got a homemade batch, even better. Honey mustard or teriyaki would also taste amazing if you want a different flavor vibe.
Green beans – They cook perfectly in the same time as the chicken. Broccoli, zucchini, or asparagus or other types of vegetables could be added for roasting as well.
Corn on the cob – Adds a sweet, smoky touch. If corn’s out of season, skip it or throw in extra veggies.
If you like more chicken dinners, try baked chicken with cherry tomatoes, chicken parmesan, or pesto chicken.

👩‍🍳 You'll find the complete list of ingredients below the recipe card.

🥘 How To Make Roasted Chicken and Vegetables

Preheat the oven: Set your oven to 400°F and line a large sheet pan with parchment paper or foil for easy cleanup.
Prep the potatoes: Toss the halved baby potatoes with olive oil, garlic powder, salt, and pepper. Spread them out on one side of the pan.
Season the chicken: Place the chicken thighs in the center of the pan. Sprinkle with paprika, salt, and pepper, then brush generously with BBQ sauce on both sides.
Add the veggies: Arrange the green beans and corn on the other side of the pan. Drizzle with olive oil and season lightly with salt.

Roast everything: Bake for 30–35 minutes, until the chicken hits 165°F, the skin is golden and crisp, and the potatoes are fork-tender.
Finish strong: For extra caramelized chicken, switch the oven to broil for 2–3 minutes. Sprinkle parsley over the top before serving.

Rita's Tip

Always check the chicken with a meat thermometer, 165°F is the sweet spot for juicy, safe-to-eat chicken every time.

📋 Tips

Don’t skimp on the seasoning, it’s what makes the veggies pop.
Make sure the chicken skin is facing up so it crisps instead of steaming.
If using boneless chicken, start checking for doneness around 25 minutes.
Want extra saucy chicken? Brush more BBQ sauce on halfway through roasting.
Broiling at the end gives the chicken that sticky, caramelized edge.
Swap in asparagus, broccoli, or zucchini if that’s what’s in your fridge.
Lining the pan with parchment or foil makes cleanup way easier.
Leftovers make a great lunch the next day, especially over rice or tucked in a wrap.

🍱 Storage Instructions

🍱To Store. Keep leftovers in an airtight container in the fridge for up to 4 days.
🥶Freezing. Freeze the chicken and potatoes (skip the green beans for best texture) in freezer-safe bags for up to 3 months.
🔥To Reheat. Warm in the oven at 350°F until heated through, or microwave for a quick reheat.

What To Serve With Roasted Chicken

Mac and cheese (classic comfort side)
A light cucumber tomato salad
Roasted Brussels sprouts or asparagus for extra greens
Rice or quinoa to soak up the juices

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Roasted Chicken Thighs and Vegetables (with BBQ Sauce!)