Roasted Chicken Thighs and Vegetables (with BBQ Sauce!)
This easy roasted chicken and vegetables with BBQ sauce is a quick, family-friendly dinner that comes together in under an hour with just one pan.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1½ pounds baby potatoes, halved
- 12 ounces green beans, trimmed
- 3 mini corn on the cob, or 3 small ears of corn, halved if needed
- ¾ cup BBQ sauce, homemade or store-bought
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Fine salt
- ½ teaspoon Black pepper
- Optional garnish: chopped fresh parsley
Instructions
- Preheat the oven: Set oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper or foil.
- Prep the potatoes: Toss the halved baby potatoes with olive oil, garlic powder, salt, and pepper. Spread on one-third of the sheet pan.1½ pounds baby potatoes, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon Fine salt, ½ teaspoon Black pepper
- Season the chicken: Nestle the chicken thighs in the center of the pan. Sprinkle with paprika, salt, and pepper. Brush both sides with BBQ sauce.6 bone-in, 1 teaspoon paprika, ¾ cup BBQ sauce
- Add the veggies: Place the green beans and mini corn on the cob on the remaining third of the pan. Drizzle with olive oil and season lightly with salt.12 ounces green beans, 3 mini corn on the cob
- Roast everything: Bake for 30–35 minutes, until the chicken reaches 165°F, the skin is golden and crisp, the potatoes are tender, and the corn lightly roasted.
- Finish strong: For extra caramelized chicken, broil just the chicken for 2–3 minutes. Garnish with parsley before serving.Optional garnish: chopped fresh parsley
Nutrition
Calories: 749kcalCarbohydrates: 59gProtein: 58gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 175mgSodium: 1290mgPotassium: 1918mgFiber: 7gSugar: 22gVitamin A: 975IUVitamin C: 44mgCalcium: 121mgIron: 4mg
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