Sheet Pan BBQ Chicken with Potatoes

Of all the weeknight dinner battles I’ve fought in my kitchen, the quest for a meal that is simultaneously easy, overwhelmingly delicious, and loved by every single member of my family has been the most challenging. There are nights for elaborate, multi-pot creations, but more often than not, life calls for simplicity. That’s where this Sheet Pan BBQ Chicken with Potatoes recipe entered our lives and promptly earned a permanent spot in our meal rotation. The first time I made it, the aroma of smoky BBQ sauce caramelizing in the oven filled the house, drawing my kids out of their rooms asking what smelled so good. At the dinner table, there was a rare, beautiful silence, broken only by the clinking of forks and contented sighs. The chicken was impossibly juicy with a perfectly sticky, charred glaze, while the potatoes were the stuff of dreams—crispy and seasoned on the outside, fluffy and soft on the inside. The sweet red onions melted into the background, adding a depth of flavor that tied everything together. It’s more than just a recipe; it’s a solution. It’s the answer to “What’s for dinner?” on a busy Tuesday. It’s the minimal cleanup, maximum flavor hero we all need. This dish proves that you don’t need a mountain of dishes or a complicated process to create a meal that feels like a warm, comforting hug.

Ingredients

Here is the simple list of wholesome ingredients you’ll need to create this masterpiece. Each component is chosen for maximum flavor and a perfect texture combination.

• Chicken Thighs: 2 lbs bone-in, skin-on chicken thighs. Using bone-in, skin-on thighs is the secret to incredibly juicy and flavorful chicken that won’t dry out in the oven’s heat. The skin crisps up beautifully under the BBQ sauce glaze.
• Yukon Gold Potatoes: 2 lbs, scrubbed and cut into 1-inch cubes. These potatoes have a naturally buttery flavor and a waxy texture that holds its shape well during roasting, resulting in a crispy exterior and a creamy interior.
• Red Onion: 1 large, cut into thick wedges. Red onions become wonderfully sweet and tender when roasted, providing a perfect flavor contrast to the savory chicken and smoky BBQ sauce.
• Olive Oil: 3 tablespoons, extra virgin. A good quality olive oil is used to coat the potatoes and onions, helping them to brown and crisp up perfectly while preventing them from sticking to the pan.
• Your Favorite BBQ Sauce: 1 cup, plus more for serving. The star of the show! Choose a high-quality, thick BBQ sauce that you love, whether it’s smoky, sweet, or spicy. This will form the delicious, sticky glaze on the chicken.
• Smoked Paprika: 1 tablespoon. This spice provides a deep, smoky flavor that complements the BBQ sauce and gives the chicken and potatoes a beautiful, rich color.
• Garlic Powder: 2 teaspoons. Adds a savory, aromatic depth of flavor that infuses both the chicken and the vegetables.
• Onion Powder: 1 teaspoon. Works in tandem with the garlic powder to build a foundational layer of savory flavor.
• Kosher Salt: 1 ½ teaspoons, divided. Essential for seasoning the dish and bringing out the natural flavors of all the other ingredients.
• Black Pepper: 1 teaspoon, freshly ground. Provides a gentle kick of heat and complexity.
• Fresh Parsley: ¼ cup, chopped (for garnish). A final sprinkle of fresh parsley adds a burst of bright color and fresh, clean flavor that cuts through the richness of the dish.

Instructions

Follow these detailed steps to ensure your sheet pan dinner comes out perfectly every single time, with juicy chicken and crispy potatoes.

1. Preheat and Prepare: Begin by positioning your oven rack in the center of the oven and preheating it to 400°F (200°C). A hot oven is crucial for getting that perfect roast. Line a large, rimmed baking sheet with parchment paper or heavy-duty aluminum foil for easy cleanup. If using foil, lightly grease it with cooking spray or a bit of olive oil to prevent sticking.
2. Season the Vegetables: In a large mixing bowl, combine the cubed potatoes and red onion wedges. Drizzle them with the 3 tablespoons of olive oil, 1 teaspoon of the kosher salt, ½ teaspoon of the black pepper, 2 teaspoons of the smoked paprika, 1 teaspoon of the garlic powder, and the onion powder. Use your hands or a large spoon to toss everything together thoroughly, ensuring every piece of potato and onion is evenly coated in oil and spices.
3. First Roast for the Potatoes: Spread the seasoned potatoes and onions in a single, even layer on the prepared baking sheet. It is vital not to overcrowd the pan; give the vegetables space to roast rather than steam. If necessary, use two sheet pans. Place the pan in the preheated oven and roast for 20 minutes. This head start is the key to ensuring the potatoes become tender and start to crisp before the chicken is added.
4. Prepare the Chicken: While the potatoes are getting their head start, prepare the chicken. Pat the chicken thighs completely dry with paper towels. This step is essential for achieving crispy skin. In a medium bowl, place the dry chicken thighs. In a separate small bowl, whisk together the remaining ½ teaspoon of salt, ½ teaspoon of black pepper, the remaining 1 teaspoon of smoked paprika, and the remaining 1 teaspoon of garlic powder. Sprinkle this spice rub all over the chicken thighs, making sure to season both sides evenly.
5. Combine and Continue Roasting: After the potatoes have roasted for 20 minutes, carefully remove the sheet pan from the oven. Use a spatula to give the potatoes and onions a quick stir. Nestle the seasoned chicken thighs, skin-side up, among the potatoes and onions on the pan. Return the sheet pan to the oven and continue to roast for another 20-25 minutes.
6. Apply the BBQ Sauce: After the 20-25 minutes of combined roasting, the chicken skin should be golden brown and the internal temperature should be approaching doneness. Carefully remove the pan from the oven once more. Generously brush about ¾ cup of the BBQ sauce over the top and sides of each chicken thigh. Be thorough to ensure a thick, even coating.
7. Final Glaze and Broil: Return the pan to the oven and roast for an additional 5-7 minutes. This allows the BBQ sauce to heat up, thicken, and create a beautiful glaze. For an extra charred, caramelized finish (highly recommended!), switch the oven setting to a high broil for the last 1-3 minutes. Watch it very carefully during this step, as the sugars in the BBQ sauce can burn quickly. The chicken is done when it is cooked through, the juices run clear, and an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°F (74°C).
8. Rest and Garnish: Remove the sheet pan from the oven. Let the chicken rest on the pan for 5-10 minutes before serving. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and moist result. Just before serving, sprinkle the entire dish with freshly chopped parsley and serve immediately with the remaining BBQ sauce on the side for dipping.

Nutrition Facts

This information is an estimate and can vary based on the specific ingredients used.

• Servings: 4-6 servings
• Calories per Serving: Approximately 550-650 kcal

1. Protein (Approx. 35g): Primarily from the chicken thighs, protein is essential for muscle repair, growth, and overall body function, making this a satisfying and satiating meal.
2. Carbohydrates (Approx. 40g): The potatoes and onions are excellent sources of complex carbohydrates, which provide sustained energy to fuel your body and brain.
3. Fat (Approx. 28g): A mix of healthy unsaturated fats from the olive oil and saturated fats from the chicken skin provides flavor, helps absorb vitamins, and contributes to satiety.
4. Fiber (Approx. 5g): The potatoes (especially with the skin on) and onions provide dietary fiber, which is important for digestive health and helping you feel full.
5. Sodium (Approx. 800mg): A significant portion of the sodium comes from the BBQ sauce and added salt. If you’re watching your sodium intake, opt for a low-sodium BBQ sauce and adjust the added salt to your preference.

Preparation Time

This recipe is designed for efficiency, making it a perfect option for a busy weeknight without sacrificing flavor.

• Prep Time: 15 minutes. This includes washing and chopping the vegetables and seasoning the chicken.
• Cook Time: 50-55 minutes. This is the total time the dish spends in the oven, from the initial potato roast to the final broil.
• Total Time: Approximately 1 hour and 10 minutes.

How to Serve

This Sheet Pan BBQ Chicken and Potatoes is a complete meal on its own, but it can be elevated and stretched with a variety of delicious accompaniments. Here are some ideas for serving:

• As a Classic Comfort Plate:
  • Serve one or two pieces of the saucy BBQ chicken alongside a generous portion of the crispy roasted potatoes and caramelized onions directly onto a plate.
  • Add a dollop of sour cream or plain Greek yogurt on the side for a cool, creamy contrast to the smoky flavors.
  • Offer extra BBQ sauce in a small bowl for dipping.
• With a Fresh, Crunchy Side:
  • Simple Green Salad: A crisp salad with a light vinaigrette dressing provides a refreshing counterpoint to the richness of the main dish.
  • Creamy Coleslaw: The classic pairing for anything BBQ. The creamy, tangy crunch of coleslaw is a perfect match.
  • Steamed or Roasted Greens: Quickly steam some green beans, broccoli, or asparagus and toss with a little lemon juice and salt to add a vibrant, healthy element to the plate.
• For a Heartier Meal:
  • Cornbread or Biscuits: Serve with warm, buttery cornbread muffins or flaky biscuits to sop up any extra BBQ sauce.
  • Over a Bed of Grains: For a fuller meal, you can serve the chicken and roasted vegetables over a bed of fluffy white rice, quinoa, or even creamy polenta.
• Garnish and Finishing Touches:
  • Fresh Herbs: Beyond parsley, try a sprinkle of fresh cilantro or thinly sliced chives.
  • A Touch of Heat: For those who like it spicy, a drizzle of your favorite hot sauce or a sprinkle of red pepper flakes over the top can add a welcome kick.
  • Cheese: A sprinkle of shredded sharp cheddar cheese over the potatoes in the last few minutes of baking can add a delicious, gooey element.

Additional Tips

Master this recipe and make it your own with these eight expert tips for sheet pan success.

1. Don’t Crowd the Pan: This is the most important rule of sheet pan cooking. If you overload the pan, the ingredients will steam instead of roast, resulting in soggy potatoes and pale chicken skin. Use two sheet pans if necessary to give everything enough space to get brown and crispy.
2. Ensure Uniform Cuts: Try to cut your potatoes into roughly the same 1-inch size. This promotes even cooking, ensuring you don’t end up with some potatoes that are perfectly cooked while others are still hard in the center.
3. Pat Everything Dry: Moisture is the enemy of crispiness. Before seasoning, pat both the chicken thighs and the potatoes completely dry with paper towels. A dry surface allows for better browning and crisping in the hot oven.
4. Save the Sauce for the End: Never add the BBQ sauce at the beginning of the roasting process. The high sugar content in most BBQ sauces will cause it to burn and become bitter long before the chicken and potatoes are cooked through. Applying it in the last 10 minutes is the key to a perfect, sticky glaze.
5. Choose the Right Chicken Cut: While this recipe is optimized for bone-in, skin-on thighs due to their flavor and resistance to drying out, you can use other cuts. If using boneless, skinless chicken breasts, cut them into large chunks and reduce their initial cooking time by 5-10 minutes, as they cook faster.
6. Use a Meat Thermometer: The best way to guarantee perfectly cooked, juicy chicken is by using an instant-read meat thermometer. Cooking times can vary based on your oven and the size of the chicken pieces. The internal temperature should reach 165°F (74°C) for safe consumption.
7. Line Your Pan for a Reason: Lining your baking sheet with parchment paper or foil isn’t just for easy cleanup (though that’s a huge bonus!). It also helps prevent the BBQ sauce from scorching and sticking permanently to your pan and can promote more even browning on the bottom of the vegetables.
8. Don’t Skip the Rest: Letting the chicken rest for 5-10 minutes after it comes out of the oven is a non-negotiable step. This allows the juices that have migrated to the center of the meat during cooking to redistribute, resulting in a significantly more tender and flavorful piece of chicken.

FAQ Section

Here are answers to some of the most frequently asked questions about making Sheet Pan BBQ Chicken with Potatoes.

1. Can I use chicken breasts instead of thighs?
Absolutely. Chicken breasts work well, but they are leaner and can dry out more easily. To avoid this, use thick chicken breasts and consider cutting them into large, 2-inch chunks. You will want to add them to the pan at the same time as you would the thighs, but start checking for doneness (165°F) a bit earlier.

2. How can I make my potatoes even crispier?
For ultra-crispy potatoes, you can try two things. First, after chopping, soak the potato cubes in cold water for 30 minutes. This removes excess starch. Be sure to dry them extremely well before seasoning. Second, make sure your oven is fully preheated and that the potatoes are in a single layer with plenty of space around them.

3. Can I add other vegetables to this sheet pan dinner?
Yes, this recipe is very versatile! Hearty vegetables like broccoli florets, bell pepper strips, or Brussels sprouts can be added. For quicker-cooking vegetables like broccoli, add them for the last 15-20 minutes of roasting so they don’t overcook. Root vegetables like carrots can be added at the beginning with the potatoes.

4. How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, the best method is in the oven or an air fryer at 375°F (190°C) for 10-15 minutes, or until heated through. This will help the potatoes and chicken skin crisp up again. Microwaving will work in a pinch, but the textures will be softer.

5. Can I prepare this meal in advance?
Yes, you can do some of the prep work ahead of time. You can chop the potatoes and onions and store them in a bowl of cold water in the refrigerator for up to 24 hours (drain and dry thoroughly before use). You can also mix the spice rub for the chicken ahead of time. However, for the best results, it’s best to assemble and roast the dish just before you plan to serve it.

6. My BBQ sauce burned instead of caramelizing. What went wrong?
This almost always happens when the BBQ sauce is added too early or the broiler is left on for too long. Sugar burns quickly at high heat. Make sure to only add the sauce in the final 10 minutes of cooking. When broiling, stay by the oven and watch it constantly—it can go from perfectly caramelized to burnt in less than 30 seconds.

7. Is this recipe gluten-free?
The main ingredients (chicken, potatoes, vegetables, spices) are naturally gluten-free. However, many commercially prepared BBQ sauces contain gluten. To ensure the entire dish is gluten-free, you must check your labels and use a certified gluten-free BBQ sauce.

8. What’s the best type of potato to use for roasting?
Yukon Gold potatoes are a fantastic all-around choice because they are waxy enough to hold their shape but starchy enough to get fluffy inside. Red potatoes also work very well and their thin skins get delightfully crispy. Russet potatoes can be used, but they are starchier and can sometimes fall apart a bit more, though they will develop a very fluffy interior.

Print