Sheet Pan BBQ Chicken with Corn (Printer-friendly)

Tender BBQ chicken and colorful vegetables roasted together for an easy, flavorful dinner.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/2 cup barbecue sauce, plus extra for serving

→ Vegetables

08 - 2 ears corn on the cob, cut into 3-4 pieces each
09 - 2 large bell peppers (red, yellow, or orange), seeded and cut into thick strips
10 - 1 medium red onion, cut into wedges
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or aluminum foil.
02 - Pat chicken thighs dry. In a small bowl, combine 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Rub the mixture evenly over all chicken thighs.
03 - Place seasoned chicken thighs on one side of the prepared baking sheet. Brush each thigh generously with barbecue sauce.
04 - In a large bowl, toss corn pieces, bell peppers, and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread vegetables in a single layer on the other side of the sheet pan.
05 - Roast in preheated oven for 20 minutes. Remove from oven, brush chicken with additional barbecue sauce, and flip vegetables for even cooking.
06 - Return pan to oven and roast for another 15 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with light caramelization.
07 - Transfer to serving platter and serve hot with extra barbecue sauce on the side.

# Expert Advice:

01 -
  • One pan means you're not standing at the sink for an hour afterward, which honestly might be the best part of cooking.
  • The chicken skin gets impossibly crispy while staying juicy underneath, and the vegetables caramelize in a way that makes you wonder why you ever roasted them separately.
  • It's the kind of meal that looks like you put in real effort but tastes even better than it looks.
02 -
  • Don't skip drying the chicken—moisture is the enemy of crispy skin, and crispy skin is what this whole dish hinges on.
  • Arrange chicken and vegetables on opposite sides of the pan, not mixed together, so the chicken fat seasons the vegetables without making them soggy, and everything cooks at the right rate.
03 -
  • A basting brush with natural bristles holds more sauce than a silicone one and applies it more evenly, which sounds trivial until you realize it changes the final result.
  • Cutting the corn into shorter pieces instead of serving it whole makes it easier to eat and helps it caramelize faster on all sides.
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