Description
A flavorful and easy Sheet Pan BBQ Chicken recipe featuring tender boneless skinless chicken thighs, roasted baby yellow potatoes, and fresh green beans, all cooked together on a single pan for a quick and delicious meal.
Ingredients
Units
Scale
For The Chicken
- 5-6 boneless, skinless chicken thighs
- 2-3 tbsp chicken rub/seasoning (your favorite brand or homemade)
- 1 cup BBQ sauce (your favorite brand or homemade)
For The Potatoes
- 1.5 lbs baby yellow potatoes, halved
- Olive oil (divided amount)
- 1 packet Lipton onion soup mix
For The Green Beans
- 12 oz fresh green beans, rinsed and snapped
- Olive oil (for drizzling)
- Vegetable seasoning (your favorite brand or homemade)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit. This high temperature ensures that everything cooks quickly and develops a lovely caramelization.
- Prepare Potatoes: In a mixing bowl, combine the halved baby yellow potatoes with a drizzle of olive oil and the packet of Lipton onion soup mix. Toss until the potatoes are evenly coated.
- Season Chicken: Trim any excess fat from the chicken thighs. Season the chicken thoroughly with your favorite chicken rub, making sure each piece is well coated.
- Initial Bake: Arrange the seasoned chicken thighs and coated potatoes on a rimmed baking sheet. Place them in the preheated oven and bake for 20 minutes to start tenderizing the potatoes and partially cooking the chicken.
- Prepare Green Beans: While the chicken and potatoes bake, drizzle the fresh green beans with olive oil in a separate bowl. Sprinkle with your preferred vegetable seasoning, then toss to coat evenly.
- Add Green Beans and BBQ Sauce: After the 20-minute initial baking, stir the potatoes gently and place the seasoned green beans on top of the chicken and potatoes. Rub about 1 cup of BBQ sauce all over the chicken thighs, ensuring an even coating.
- Final Bake: Return the sheet pan to the oven and bake for another 20 minutes. Make sure the chicken reaches an internal temperature of 165°F, the potatoes are tender, and the green beans are cooked but still slightly crisp.
Notes
- This recipe is very versatile; you can substitute chicken thighs with breasts if preferred, but thighs tend to stay juicier and may need a slightly longer cook time.
- Feel free to swap the green beans for other vegetables such as broccoli, bell peppers, or asparagus depending on what you have available.
- The high oven temperature helps develop caramelization and speeds up cooking, making this a great weeknight meal.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
