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- 4 boneless, skinless chicken thighs - 1 cup BBQ sauce (your favorite brand or homemade) - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced into half-moons - 1 red onion, cut into wedges - 2 cups broccoli florets To make this dish shine, I love using chicken thighs. They stay juicy and tender during cooking. You have the freedom to choose your BBQ sauce. Whether it's tangy, sweet, or spicy, it adds a rich flavor. For veggies, I pick colorful, fresh options. Bell peppers bring sweetness, while zucchini adds a nice crunch. Red onion and broccoli give great texture and taste. - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste Spices make this dish pop! Garlic powder gives a savory depth. Smoked paprika adds a warm, smoky flavor that pairs well with BBQ. Don’t forget salt and pepper! They enhance all the flavors and make each bite better. A drizzle of olive oil helps everything cook evenly and keeps veggies crisp. - Fresh parsley, chopped for garnish - Additional BBQ sauce for serving Garnishes can elevate your meal. Fresh parsley adds a burst of color and a slight freshness. If you like more BBQ flavor, drizzle extra sauce on top. It makes the dish look appealing and adds a final touch of yum. Each ingredient plays a role in making this meal delicious and fun to eat. - Preheat your oven to 400°F (200°C). - Line a large sheet pan with parchment paper for easy cleanup. - In a medium bowl, mix the chicken thighs with your BBQ sauce. - Make sure the chicken is well coated in the sauce. - Set the marinated chicken aside while you prep the veggies. - In a large bowl, add the sliced bell peppers, zucchini, red onion, and broccoli florets. - Drizzle the veggies with olive oil. - Sprinkle garlic powder, smoked paprika, salt, and pepper over the veggies. - Toss everything together until the veggies are evenly coated. - Spread the seasoned veggies across the prepared sheet pan. - Nestle the marinated chicken thighs among the veggies on the sheet pan. - Bake in the preheated oven for 25-30 minutes. - Check that the chicken is cooked through; it should reach 165°F (75°C). - The veggies should be tender and slightly caramelized. - Optional: Broil for 2-3 minutes at the end for a charred flavor. - Once done, take it out and let it rest for 5 minutes. - Garnish with freshly chopped parsley before serving. - Always check that your chicken reaches a safe internal temperature of 165°F (75°C). This keeps the chicken juicy and safe to eat. - Line your sheet pan with parchment paper to make cleanup a breeze. It prevents sticking and saves time. - For deeper taste, marinate your chicken thighs for at least 30 minutes. Longer marinating can make a huge difference. - If you want to try your hand at homemade BBQ sauce, mix ketchup, vinegar, brown sugar, and spices. Adjust to suit your taste! - Serve directly from the sheet pan for a fun, casual meal. It makes cleanup easier and adds a rustic charm. - For a more elegant touch, plate the chicken and veggies separately. Drizzle extra BBQ sauce on top for added flair. {{image_2}} You can use chicken breasts or drumsticks in this recipe. Chicken thighs stay juicy and tender, but breasts work too. Just adjust the cooking time. Drumsticks add a fun touch and are great for sharing. If you prefer plant-based options, try tofu or tempeh. Marinate them in BBQ sauce just like the chicken. This will help them soak up the flavors. You can also use seitan for a meat-like texture. Each option gives you a unique twist on this dish. Seasonal veggies make this dish exciting. In spring, add asparagus or snap peas. In summer, use corn or cherry tomatoes. Fall brings squash, while winter offers hearty root veggies like carrots and parsnips. Mixing colors is key for a beautiful plate. Use purple cabbage or orange carrots alongside the peppers and zucchini. This not only looks nice but also adds different flavors and nutrients. BBQ sauce can change the whole dish. Try different regional sauces for a new taste. Kansas City sauce is sweet and thick, while Memphis sauce is tangy and vinegar-based. You can also experiment with flavors. Add some hot sauce for heat, or honey for sweetness. Try mixing in mustard or even fruit like peach or pineapple. Each sauce choice gives you a new way to enjoy this meal. To keep your sheet-pan BBQ chicken and veggies fresh, follow these steps: - Refrigerator Storage: Place leftovers in an airtight container. Keep them in the fridge for up to four days. - Freezing Tips: For longer storage, freeze the chicken and veggies. Use a freezer-safe bag or container. Label it with the date. It can last for up to three months. When you’re ready to enjoy your leftovers, use these methods: - Oven Method: Preheat your oven to 350°F (175°C). Place chicken and veggies on a baking tray. Cover with foil to keep moisture. Bake for 15 to 20 minutes. - Microwave Method: Place portions on a microwave-safe plate. Heat for about two to three minutes. Check that it is hot throughout. These methods help maintain the flavor and texture of your dish. Enjoy your tasty meal again! Marinating chicken enhances its flavor. I recommend marinating for at least 30 minutes. For the best taste, try marinating for 2 to 4 hours. If you have time, you can marinate overnight in the fridge. This gives the chicken a rich BBQ flavor, making every bite delicious. Yes, you can use an air fryer for this recipe. To adapt, cook the chicken and veggies at 375°F (190°C). Cook the chicken for about 15-20 minutes. Check the internal temp to ensure it reaches 165°F (75°C). Toss the veggies halfway through cooking for even results. You can serve this dish with many sides. Here are some great options: - Corn on the cob - Coleslaw - Rice or quinoa - Garlic bread - A fresh garden salad These sides add color and flavor, making your meal feel complete. Enjoy! This blog post covered the key steps to making delicious sheet-pan BBQ chicken. We started with essential ingredients, spices, and optional garnishes. Then, I explained how to prepare and cook everything in one pan. I shared tips for enhancing flavor and presented variations for creativity. Lastly, I discussed storage and reheating. Enjoy experimenting with your own BBQ chicken creations, and make it fit your taste!

Sheet-Pan BBQ Chicken and Veggies

Discover the delicious simplicity of Sheet-Pan BBQ Chicken & Colorful Veggies! This easy recipe combines juicy chicken thighs with vibrant bell peppers, zucchini, and broccoli, all drizzled in your favorite BBQ sauce. Perfect for busy weeknights, it’s a hassle-free meal that’s ready in just 40 minutes. Click through to explore the full recipe and bring this tasty dish to your dinner table tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup BBQ sauce (your favorite brand or homemade)

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced into half-moons

1 red onion, cut into wedges

2 cups broccoli florets

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a medium bowl, combine the chicken thighs with the BBQ sauce, ensuring they are well coated. Set aside to marinate while you prepare the veggies.

      In a large mixing bowl, place the sliced bell peppers, zucchini, red onion, and broccoli florets. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until the veggies are evenly coated.

        Spread the seasoned vegetables evenly across the prepared sheet pan.

          Nestle the marinated chicken thighs among the vegetables on the sheet pan.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the veggies are tender and slightly caramelized.

              Optional: For a charred flavor, broil for an additional 2-3 minutes at the end of cooking time.

                Once done, remove from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley.

                  Prep Time: 15 mins | Total Time: 40 mins | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a casual, rustic feel, or plate the chicken and veggies separately for a more elegant presentation. Drizzle extra BBQ sauce on top if desired.