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–+ servings
Sheet Pan BBQ Chicken Thighs with Potatoes
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Quick and flavorful sheet pan chicken thighs roasted with potatoes, corn, and green beans—an easy one-pan dinner the whole family will love.
Print Recipe
Baked chicken thighs coated in a glossy barbecue sauce, garnished with herbs, served in a black tray alongside pieces of corn on the cob.
Prep Time10 minutes
Cook Time35 minutes
Prep Time45 minutes
servings4

Ingredients

  • 1½ Pound baby potatoes halved
  • 2 Tablespoon Olive Oil
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • 6 chicken thighs bone-in, skin-on
  • 1 Teaspoon Paprika
  • ¾ Cup BBQ sauce homemade or store-bought
  • 12 Ounces green beans trimmed
  • 3 mini corn on the cob or 3 small ears of corn, halved if needed
  • Optional garnish: chopped fresh parsley

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
  2. Place the halved baby potatoes on one-third of the sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with garlic powder, salt, and pepper. Toss to coat.
    1½ Pound baby potatoes, 2 Tablespoon Olive Oil, 1 Teaspoon Garlic Powder, 1 Teaspoon Salt, ½ Teaspoon Black Pepper
  3. Nestle the chicken thighs in the center of the pan. Season with salt, pepper, and paprika. Brush both sides generously with BBQ sauce.
    6 chicken thighs, 1 Teaspoon Paprika, ¾ Cup BBQ sauce
  4. Add green beans and mini corn on the cob to the remaining third of the pan. Drizzle with the remaining olive oil and season lightly with salt.
    12 Ounces green beans, 3 mini corn on the cob
  5. Bake for 30 to 35 minutes, or until the chicken reaches 165°F internal temperature and the skin is golden and crisp. Potatoes should be fork-tender, and the corn lightly roasted.
  6. For extra caramelization, broil (just the chicken) for 2 to 3 minutes at the end of cooking.
  7. Garnish with chopped parsley before serving, if desired.
    Optional garnish: chopped fresh parsley

Nutrition

Serving: 1 | Calories: 687kcal | Carbohydrates: 59g | Protein: 33g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 1281mg | Potassium: 1391mg | Fiber: 7g | Sugar: 22g | Vitamin A: 1090IU | Vitamin C: 44mg | Calcium: 86mg | Iron: 4mg
CourseChicken Recipes
CuisineAmerican
KeywordSheet Pan Chicken Thighs
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