Name: Sheet Pan BBQ Chicken & Veggie Bake
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs (about 680g); 2 tbsp olive oil; 1/2 cup BBQ sauce (store-bought or homemade); 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 1 large red bell pepper, cut into strips; 2 medium zucchini, sliced into half-moons; 1 large red onion, cut into wedges; 1 cup cherry tomatoes, halved

Sheet Pan BBQ Chicken & Veggie Bake

SavoryVanilla0661

This Sheet Pan BBQ Chicken & Veggie Bake is the ultimate American comfort food dinner—high in protein, loaded with flavor, and easy for any cook to master. The caramelized veggies and juicy chicken come together in one pan, making cleanup a breeze. Using familiar ingredients and a punchy BBQ sauce, this dish feels both hearty and healthful—perfect for hitting protein goals without relying on rice, potatoes, or pasta. Roasting everything together lets the flavors meld deliciously, giving you a meal that’s as satisfying to eat as it is to prepare. Great for weeknights or meal prep!

Ingredients

Instructions

Preheat your oven to 425°F (220°C). Line a quarter sheet pan or large rimmed baking sheet with parchment paper for easy cleanup.
In a large bowl, toss chicken thighs with olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and black pepper until well coated.
Arrange the chicken thighs on the prepared pan, spreading them out for even cooking.
In the same bowl, toss bell pepper, zucchini, red onion, and cherry tomatoes with any leftover marinade.
Scatter the vegetables around the chicken on the pan, distributing evenly.
Roast in the oven for 28-32 minutes, flipping vegetables once halfway, until the chicken reaches 165°F (74°C) internal temperature and veggies are tender with caramelized edges.
Let rest 2 minutes, then slice chicken and serve with roasted veggies. Spoon pan juices over top for extra flavor.