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BBQ Sheet Pan Chicken and Veggies

Tender and juicy bbq chicken breast roasts alongside fresh vegetables on a single tray!

Prep Time
20 mins
Cook Time
20 mins
Servings: 4 people
Calories: 375 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 ½ lbs. boneless, skinless chicken breasts or boneless, skinless chicken thighs (about 6 ounces each)
  • 3 tablespoons olive oil, divided
  • 1 tablespoon packed brown sugar
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground mustard
  • 3 cups fresh broccoli florets
  • 1 medium red bell pepper, seeded and cut into 1-inch chunks
  • 1 red onion, halved and sliced ¼-inch thick
  • Kosher salt and ground black pepper, to taste
  • ¼ cup BBQ sauce, plus extra for serving

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. Lightly grease a rimmed sheet pan.
  2. In a medium bowl (or large Ziploc bag), combine chicken breasts, 1 tablespoon of olive oil, brown sugar, 1 ½ teaspoons of kosher salt, smoked paprika, garlic powder, onion powder, ground mustard, and ¼ teaspoon ground black pepper. Mix well to coat.
  3. Arrange the chicken in the center of the prepared baking sheet. Spread the broccoli, bell pepper, and onion around the chicken. Drizzle the vegetables with the remaining 2 tablespoons of olive oil; toss to coat. Season the vegetables with kosher salt and ground black pepper to taste.
  4. Bake uncovered for 22-26 minutes, stirring the vegetables and basting the chicken with the bbq sauce during the final 10 minutes. Remove the chicken from the oven when the juices run clear and an instant-read thermometer registers 165°F. For a more charred, crispy finish, transfer the pan to the broiler for a few minutes at the very end. Just keep a close eye on it, as the chicken and veggies can burn easily.

Notes

  • Use either small boneless skinless chicken breasts or boneless skinless chicken thighs. Both of these options require about the same cooking time. If you prefer bone-in chicken pieces, see my cooking suggestions above.
  • If you don't want to dirty an extra bowl, you can toss the chicken with the oil and seasoning directly on the baking sheet.
  • Cut the veggies into bite-size pieces so that everything is tender by the time the chicken is done.
  • Use an extra large baking sheet (or two separate smaller baking sheets) so that you have plenty of space for all of your ingredients to spread out. This helps the chicken and veggies cook faster, brown, and crisp in the oven.
  • Baste the chicken with homemade bbq sauce if you like, or grab a bottle of store-bought bbq sauce for convenience.
  • The total cooking time will vary depending on the size and thickness of your chicken and on the temperature of the meat when it goes into the oven. As a result, a meat thermometer is always the best way to know when your chicken is done. It will be perfectly tender and juicy when it reaches 165°F.
  • Don't line your baking sheet with parchment paper, since the paper can catch fire under the broiler. If you want to line the sheet pan for easy cleanup, use aluminum foil that you spray lightly with nonstick cooking spray.

Nutrition Information

Serving 1/4 of the recipe Calories 375kcal (19%) Carbohydrates 20g (7%) Protein 39g (78%) Fat 16g (25%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.02g Cholesterol 109mg (36%) Sodium 407mg (17%) Potassium 1007mg (29%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 1681IU (34%) Vitamin C 101mg (112%) Calcium 59mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 375

% Daily Value*

Serving 1/4 of the recipe
Calories 375kcal 19%
Carbohydrates 20g 7%
Protein 39g 78%
Fat 16g 25%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.02g 1%
Cholesterol 109mg 36%
Sodium 407mg 17%
Potassium 1007mg 21%
Fiber 3g 12%
Sugar 12g 24%
Vitamin A 1681IU 34%
Vitamin C 101mg 112%
Calcium 59mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.