Chicken thighs glazed in barbecue sauce and roasted on one tray with corn and baby potatoes, an easy American backyard-style dinner.
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.
Serves 4
Toss chicken thighs with olive oil, smoked paprika, salt and pepper.
Spread the potatoes on a large sheet pan, top with chicken thighs, and arrange the corn around the edges.
Roast at 200C/400F for 30 minutes.
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 β sugary sauces burn if exposed to high heat for too long.
Broil for 2-3 minutes to caramelize the sauce and char the edges slightly, watching closely.
Serve hot with the remaining barbecue sauce on the side, garnished with parsley.
Brush the barbecue sauce on partway through roasting, not at the very start β the sugar in barbecue sauce burns easily under prolonged high heat.
Use a rimmed sheet pan so the chicken fat and sauce drippings don't spill into the oven.
Broil briefly at the very end to develop caramelized, slightly charred edges, watching closely since broilers can burn food quickly.
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.
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.
Barbecue sauce-glazed chicken reflects the broader American tradition of regional barbecue styles, and this sheet-pan approach adapts the flavors of an outdoor cookout into a convenient, year-round oven method.
Yes, reduce the initial roasting time by about 10 minutes since boneless pieces cook faster.
Frozen corn on the cob works, though fresh gives the best texture and flavor when roasted.
It was likely applied too early in the roasting process β brush it on partway through cooking, not at the very beginning.
Per serving (450g / 15.9 oz) Β· 4 servings total
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