Sheet Pan BBQ Chicken with Corn (Printable Version)

Tender BBQ chicken with roasted corn and peppers for an easy family 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 mixture evenly over 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 continue roasting for 15 minutes until chicken reaches internal temperature of 165°F and vegetables are tender with light caramelization.
07 - Transfer to serving plates while hot. Offer additional barbecue sauce alongside.

# Additional Tips::

01 -
  • Everything cooks on one pan, which means less cleanup and more time to actually enjoy your meal with people you love.
  • The chicken stays ridiculously juicy because of the skin and bones, while the vegetables caramelize just enough to taste like candy.
  • You can throw it together in fifteen minutes, which makes this perfect for those nights when you're hungry but your energy is low.
02 -
  • Don't skip patting the chicken dry—I learned this the hard way when wet skin just steams instead of crisping, and suddenly you've got limp-skinned chicken that looked beautiful but felt disappointing.
  • The second coating of BBQ sauce at the halfway point is what separates this from something ordinary; it sounds like a small step until you taste the difference and realize it's actually the whole thing.
03 -
  • Line your pan with parchment or foil before anything touches it—this isn't about being fancy, it's about spending the next five minutes actually relaxing instead of scrubbing charred BBQ sauce off metal.
  • The vegetables on the perimeter of the pan will caramelize faster than the ones in the center, so shuffle them around at the halfway point for even cooking.
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