Go Back
–+ servings

Sheet Pan BBQ Chicken with Roasted Veggies

This sheet pan BBQ chicken dinner is a quick and easy weeknight meal with tender chicken in a honey-chili barbecue sauce and roasted potatoes and broccoli.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Chicken, Dinner, Quick Meals
Cuisine: American
Calories: 430
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 medium boneless skinless chicken breasts or thighs
  • 1 teaspoon smoked paprika
  • salt and freshly ground black pepper to taste
BBQ Honey Sauce
  • 1/4 cup barbecue sauce use your favorite brand
  • 2 tablespoons honey
  • 1 tablespoon hot chili sauce such as sriracha
For the Potatoes
  • 1 pound sweet potatoes cut into 1-inch chunks
  • 1 pound Yukon Gold or russet potatoes cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1 1/2 tablespoons panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • salt and freshly ground black pepper to taste
  • 1 teaspoon dried mixed herbs such as Italian seasoning
For the Broccoli
  • 2 small heads broccoli about 10 ounces each, cut into florets
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper to taste

Method
 

Preparation
  1. Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper and set aside.
  2. In a small saucepan over low heat, combine the barbecue sauce, honey, and hot chili sauce. Simmer gently for 1 to 2 minutes, then remove from the heat and set aside.
  3. In a large bowl, toss the sweet potato and potato chunks with olive oil, salt, pepper, dried herbs, garlic powder, breadcrumbs, and Parmesan cheese until evenly coated.
  4. Spread the seasoned potatoes in a single layer on one half of the prepared baking sheet.
  5. In the same large bowl, toss the broccoli florets with olive oil, salt, and pepper until coated.
Assembly and Baking
  1. Place the chicken breasts on the other half of the baking sheet. Season the chicken with salt, pepper, and smoked paprika.
  2. Brush the top of each chicken piece generously with the honey BBQ sauce.
  3. Arrange the broccoli florets around the chicken and potatoes, filling any gaps.
  4. Bake for 25 to 30 minutes, until the vegetables are tender and the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit). If the broccoli browns too quickly, tent it loosely with aluminum foil after the first 15 minutes.
  5. Switch the oven to broil and cook for 2 to 3 minutes, until the chicken and potatoes get a bit of color. Watch carefully to avoid burning.
  6. Remove the baking sheet from the oven. Drizzle or brush a little extra honey BBQ sauce over the chicken, if desired, before serving.

Nutrition

Calories: 430kcalCarbohydrates: 48gProtein: 32gFat: 13gSaturated Fat: 3gCholesterol: 85mgSodium: 680mgFiber: 7gSugar: 18g

Notes

For extra crispy potatoes, spread them in a single layer without overcrowding. You can swap the broccoli for green beans or asparagus. Store leftovers in an airtight container in the fridge for up to 3 days. Use a meat thermometer to ensure chicken is perfectly cooked. This recipe works well with bone-in chicken thighs, but increase cooking time by 5 to 10 minutes.

Tried this recipe?

Let us know how it was!