Sheet Pan Barbecue Chicken Dinner

You know those summer meals that you wish would stretch on forever? They usually include warm weather and an outdoor table, good company and plenty of laughs, juicy sweet corn on the cob, and chicken coated in sticky tangy-sweet barbecue sauce. (A watermelon is right on target too.) While I can’t guarantee the first two for you, I can give you a way to produce that same meal any time of year without even stepping outside to your grill. It’s a complete barbecue dinner on a single baking sheet with chicken, veggies, potatoes, and corn on the cob – it’s summer on a sheet pan!

I love a sheet pan dinner. There’s just something so satisfying about throwing a bunch of ingredients onto a single baking sheet and pulling a complete, well-rounded meal out of the oven. I’ve fallen head over heels for a few before, but I think this one just might be my all-time favorite. It’s such a classic combination and everyone loves it, so it works for family, company, whatever!

And it’s not one of those tricky sheet pan meals that claim to be easy but really involve adding and removing ingredients thanks to incompatible cooking times. Nope. In this one, everything cooks together for the same amount of time in the oven. The chicken is done at the same time as the corn and the potatoes and the zucchini. No hassle.

Why You’ll Love This Recipe

This recipe is a breeze to make, with all ingredients cooking simultaneously on one sheet pan. It’s a one-dish wonder that minimizes cleanup and maximizes flavor. Plus, it’s adaptable for any season, perfect for feeding a crowd, and delivers that beloved barbecue taste without needing a grill.

Kitchen Equipment You’ll Need

• Rimmed baking sheet
• Nonstick spray
• Aluminum foil
• Meat thermometer
• Brush for barbecue sauce

Ingredients

• 3-4 boneless skinless chicken breasts
• 8-10 small red potatoes, quartered
• 1 large red bell pepper, cut into 1-inch chunks
• 1 red onion, cut into 1-inch chunks
• 1 large zucchini, quartered and sliced into chunks
• 4 ears corn, shucked
• 2 tablespoons butter
• 1/2 cup barbecue sauce of choice
• Olive oil
• Kosher salt and freshly ground black pepper, to taste

For the Seasoning:

• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon brown sugar
• 1/2 teaspoon cumin
• 1/2 teaspoon salt

Step-by-Step Instructions

1. Preheat oven to 400°F and grease a rimmed baking sheet with nonstick spray.
2. Add potatoes, zucchini, red onion, and bell pepper to baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
3. Stir together barbecue seasoning (paprika, chili powder, garlic powder, brown sugar, cumin, and salt) and season chicken breasts with seasoning and salt and pepper.
4. Spread veggies out on baking sheet, leaving room for corn in one corner. Nestle seasoned chicken in amongst the veggies.
5. Season corn with salt and pepper and top each cob with 1/2 tablespoon of butter. Wrap each cob in foil. Arrange cobs in empty space on baking sheet.
6. Bake in upper third of oven until chicken reaches 165°F, about 25 minutes.
7. Remove and brush chicken with barbecue sauce. Return to oven and turn broiler to high. Let broil until sauce starts to caramelize and veggies are tinged with color, 2-3 minutes. Serve and enjoy!

Tips for Success

For best results, ensure all vegetables are cut to similar sizes to allow even cooking. Use a meat thermometer to ensure the chicken is perfectly cooked at 165°F. If your chicken breasts are large, consider pounding them to a uniform thickness for even cooking.

Additional Tips or Variations

Feel free to swap in your favorite vegetables or use bone-in chicken thighs for a richer flavor. To add a bit of heat, sprinkle some cayenne pepper into the seasoning mix. For a vegetarian option, replace chicken with tofu or portobello mushrooms.

Nutritional Highlights (Per Serving)

Calories: 450 | Protein: 35g | Carbs: 50g | Fat: 15g

Frequently Asked Questions (FAQ)

Can I use other types of meat?

Yes, you can substitute chicken with pork chops or even a firm fish like salmon, adjusting the cooking time as needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.

Can I prepare this meal in advance?

Absolutely! You can chop and season the veggies and chicken in advance, then store them in the fridge until you’re ready to bake.

Conclusion

This Sheet Pan Barbecue Chicken Dinner is an effortless way to enjoy a hearty and delicious meal any night of the week. Whether you’re cooking for your family or hosting friends, this dish promises to deliver flavor with minimal fuss. Give it a try, and be sure to share your culinary creations and experiences with us!