One-Pan BBQ Chicken & Veggies
A simple and delicious one-pan meal featuring tender chicken thighs or breasts and an assortment of colorful vegetables, all coated in a rich and tangy barbecue sauce and roasted to perfection. Ideal for a quick weeknight dinner with minimal cleanup.
Ingredients
- 500 g boneless skinless chicken thighs or breasts cut into 1-inch pieces
- 400 g baby potatoes halved or quartered
- 2 medium carrots chopped into 1-inch pieces
- 1 large red onion cut into wedges
- 2 tbsp olive oil
- 1/2 cup barbecue sauce your favorite brand
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the chicken pieces, baby potatoes, chopped carrots, and red onion wedges.
- Drizzle the olive oil over the ingredients in the bowl. Sprinkle with garlic powder, smoked paprika, salt, and black pepper, tossing everything until well coated.
- Pour the barbecue sauce over the chicken and vegetables. Toss again until all ingredients are evenly covered in the sauce.
- Spread the mixture in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. If necessary, use two baking sheets.
- Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender and slightly caramelized. Flip the ingredients halfway through cooking for even browning.
- Serve hot directly from the pan. Enjoy your easy and delicious one-pan meal!
Notes
For best results, ensure chicken and vegetables are spread in a single layer on the baking sheet to roast evenly. Feel free to customize the vegetables; broccoli florets, bell peppers, zucchini, or sweet potatoes all work wonderfully. You can also add a pinch of cayenne pepper for a subtle kick.