Name: Sheet Pan Barbecue Chicken & Sweet Potatoes Recipe
Ingredients: For the Chicken & Marinade: 1.5 lbs boneless, skinless chicken thighs (about 4-6 thighs), trimmed of excess fat (you can also use chicken breasts, see FAQ); 1 cup your favorite barbecue sauce (plus more for serving/basting, if desired); 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon cayenne pepper (optional, for a little heat); Salt and freshly ground black pepper to taste; For the Sweet Potatoes & Onions: 2 large sweet potatoes (about 1.5 – 2 lbs), peeled and diced into 1-inch cubes; 1 large red onion, cut into 1-inch wedges; 2 tablespoons olive oil; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; Salt and freshly ground black pepper to taste; Optional Green Vegetable: 1 head of broccoli, cut into florets (about 2 cups) OR 1 lb green beans, trimmed; 1 tablespoon olive oil (if adding broccoli/green beans later); Pinch of salt and pepper (if adding broccoli/green beans later); Garnish (Optional): Fresh parsley or cilantro, chopped; Sliced green onions

Ingredients

Scale

For the Chicken & Marinade:
- 1.5 lbs boneless, skinless chicken thighs (about 4–6 thighs), trimmed of excess fat (you can also use chicken breasts, see FAQ)
- 1 cup your favorite barbecue sauce (plus more for serving/basting, if desired)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Salt and freshly ground black pepper to taste

For the Sweet Potatoes & Onions:
- 2 large sweet potatoes (about 1.5 – 2 lbs), peeled and diced into 1-inch cubes
- 1 large red onion, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste

Optional Green Vegetable:
- 1 head of broccoli, cut into florets (about 2 cups) OR 1 lb green beans, trimmed
- 1 tablespoon olive oil (if adding broccoli/green beans later)
- Pinch of salt and pepper (if adding broccoli/green beans later)

Garnish (Optional):
- Fresh parsley or cilantro, chopped
- Sliced green onions

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Instructions

Preheat and Prep Pan: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet (approximately 18×13 inches) with parchment paper or heavy-duty aluminum foil for easier cleanup. If using foil, you might want to lightly grease it.

Prepare the Chicken:
- In a medium bowl, combine the chicken thighs, 1/2 cup of the barbecue sauce, 2 tablespoons of olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, cayenne pepper (if using), salt, and pepper.
- Toss well to ensure the chicken is evenly coated. Set aside to marinate for at least 15 minutes while you prepare the vegetables. For deeper flavor, you can marinate it in the refrigerator for up to 4 hours.

Prepare the Sweet Potatoes and Onions:
- In a large bowl, combine the diced sweet potatoes and red onion wedges.
- Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, salt, and pepper.
- Toss thoroughly until the vegetables are evenly coated with oil and spices.

First Roast (Vegetables):
- Spread the seasoned sweet potatoes and onions in a single layer on one side of the prepared baking sheet. Try to avoid overcrowding; use two pans if necessary to ensure proper roasting rather than steaming.
- Roast in the preheated oven for 15 minutes. This gives the sweet potatoes a head start as they typically take longer to cook than the chicken.

Add Chicken (and Optional Greens):
- After 15 minutes, carefully remove the baking sheet from the oven.
- Arrange the marinated chicken thighs on the other side of the baking sheet, next to the sweet potatoes and onions. Ensure the chicken is also in a single layer.
- Optional Greens: If you’re using broccoli or green beans, toss them in a separate bowl with 1 tablespoon of olive oil, salt, and pepper. Scatter them around the chicken and sweet potatoes or on any remaining empty space on the pan.

Continue Roasting:
- Return the baking sheet to the oven and continue to roast for another 20-25 minutes.
- About 10 minutes before the end of the cooking time (so after about 10-15 minutes of the chicken being in the oven), brush the chicken generously with the remaining 1/2 cup of barbecue sauce (or more, to your liking).

Check for Doneness:
- The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) in the thickest part when checked with a meat thermometer. The juices should run clear when pierced.
- The sweet potatoes should be tender and slightly caramelized at the edges. The onions should be softened and slightly charred. The optional greens should be tender-crisp.

Rest and Serve:
- Once everything is cooked, remove the baking sheet from the oven. If desired, you can switch the oven to broil for the last 1-2 minutes to get some extra char on the chicken and vegetables, but watch very carefully to prevent burning, especially the barbecue sauce.
- Let the chicken rest for 5 minutes before serving. This helps the juices redistribute, resulting in more tender and flavorful chicken.
- Serve hot, garnished with fresh parsley, cilantro, or green onions if desired. Drizzle with extra barbecue sauce if you like.

Nutrition

Serving Size: One Normal Portion
Calories: 550-650