Sheet Pan BBQ Chicken with Corn and Potatoes

About This Recipe

This sheet pan dinner brings the flavors of an American backyard barbecue indoors, chicken thighs coated generously in barbecue sauce and roasted alongside corn on the cob and baby potatoes on a single tray. The chicken skin caramelizes under the broiler at the end, developing the sticky, slightly charred edges associated with real barbecue, while the corn and potatoes roast in the same pan, picking up flavor from the rendered chicken fat and sauce drippings. It's a practical, low-effort version of a summer cookout spread, delivering the same sweet-smoky barbecue flavor with minimal cleanup and no need to stand over an actual grill.

Ingredients

Serves 4

• 8bone-in chicken thighs
• 1 cupbarbecue sauce(divided)
• 2 tbspolive oil
• 1 tspsmoked paprika
• 1 tspsalt
• 1/2 tspblack pepper
• 4ears of corn(halved)
• 500 gbaby potatoes(halved)
• 2 tbspchopped parsley(for garnish)

Instructions

1. 1

   Season the chicken

   Toss chicken thighs with olive oil, smoked paprika, salt and pepper.

2. 2

   Arrange the tray

   Spread the potatoes on a large sheet pan, top with chicken thighs, and arrange the corn around the edges.

3. 3

   Roast

   Roast at 200C/400F for 30 minutes.

4. 4

   Glaze

   Brush the chicken and corn generously with half the barbecue sauce, then continue roasting 10 more minutes.

   Apply the barbecue sauce partway through roasting rather than at the start — sugary sauces burn if exposed to high heat for too long.

5. 5

   Broil

   Broil for 2-3 minutes to caramelize the sauce and char the edges slightly, watching closely.

6. 6

   Serve

   Serve hot with the remaining barbecue sauce on the side, garnished with parsley.

Variations

• •

  Chicken drumsticks or a mix of thighs and drumsticks work well in place of just thighs.

• •

  Adding bell pepper chunks to the tray gives extra color and vegetables.

• •

  A spicier version mixes a bit of hot sauce into the barbecue sauce before brushing it on.

Storage

Refrigerate up to 3 days in an airtight container; reheat in a 180C/350F oven until warmed through to help re-crisp the chicken skin.

Frequently Asked Questions