Description
This BBQ Chicken Sheet Pan Meal is a simple, flavorful, and healthy dinner option featuring tender, barbecue-glazed chicken breasts roasted alongside seasoned baby potatoes, red onion, zucchini, and corn. Baked together on one sheet pan, this recipe makes for an effortless cleanup and perfect weeknight meal packed with color, texture, and a smoky-sweet barbecue flavor.
Ingredients
Units
Scale
Chicken
- 4 boneless skinless chicken breasts, about 2 pounds, pounded to an even thickness
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup (140 g) barbecue sauce, divided
Vegetables
- 1 pound baby potatoes, halved lengthwise
- 1 large red onion, cut in half, then sliced about 1/4-inch thick (half-moons)
- 1 medium zucchini, cut in half lengthwise, then sliced about 1/4 inch thick (half-moons)
- 4 ears corn, husked and cut into 2-inch sections
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Parsley, chopped for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Season Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides evenly with kosher salt and black pepper to bring out their natural flavors.
- Apply Barbecue Sauce: Brush half of the barbecue sauce over all sides of the chicken breasts, ensuring they are evenly coated. Place the chicken breasts on the prepared baking sheet, spaced about 2 inches apart for even cooking.
- Prepare Vegetables: In a large mixing bowl, combine the halved baby potatoes, sliced red onion, sliced zucchini, and corn sections. Add the olive oil, kosher salt, garlic powder, onion powder, and paprika. Toss thoroughly to coat the vegetables evenly with seasoning and oil.
- Arrange Vegetables on Sheet Pan: Spread the seasoned vegetables in a single layer around the chicken breasts on the baking sheet, making sure they have enough room to roast properly.
- Bake Together: Place the baking sheet in the oven and bake for 50 minutes. Monitor cooking time closely, as it may vary depending on the thickness of the chicken breasts.
- Baste Chicken: Carefully remove the pan from the oven and brush the remaining barbecue sauce over the chicken breasts to add additional flavor and moisture.
- Final Bake: Return the pan to the oven and bake for an extra 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.
- Garnish and Serve: Remove the baking sheet from the oven, sprinkle chopped parsley over the chicken and vegetables for freshness and color. Serve hot and enjoy this easy, flavorful sheet pan meal.
Notes
- Ensure chicken breasts are pounded to an even thickness to ensure uniform cooking.
- Adjust baking time according to the size and thickness of the chicken breasts.
- You may use any favorite brand or homemade barbecue sauce to vary the flavor.
- Vegetables like bell peppers or carrots can be substituted based on preference or seasonality.
- Use a meat thermometer to check the internal temperature of the chicken for food safety.
- Leftovers can be refrigerated for up to 3 days and gently reheated.
Nutrition
- Serving Size: 1 serving (1 chicken breast with vegetables)
- Calories: 450
- Sugar: 9g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 46g
- Cholesterol: 110mg
