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- 4 bone-in chicken thighs, skin-on - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 tablespoon brown sugar - 1/2 cup BBQ sauce (choose a sweet and smoky variety for best flavor) - 1 cup baby potatoes, halved - 1 cup mixed bell peppers (red, yellow, and green), sliced - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped, for garnish For this recipe, I recommend using a sweet and smoky BBQ sauce. Look for sauces that contain brown sugar or molasses. These ingredients add depth and sweetness. Some great brands include Sweet Baby Ray's, Stubbs, or your local favorite. Experiment to find the perfect mix for your taste. You will need a few simple tools to make this dish: - A sheet pan - Parchment paper for easy cleanup - A mixing bowl for the marinade - A separate bowl for the veggies - A meat thermometer to check the chicken's doneness - A brush for spreading the BBQ sauce With these ingredients and tools, you are ready to create a delicious Sweet and Smoky BBQ Sheet Pan Chicken. Enjoy the cooking process! Start by preheating your oven to 425°F (220°C). This high heat helps the chicken to cook evenly. To make cleanup easy, line a sheet pan with parchment paper. This will catch any drips from your chicken and veggies. In a small bowl, mix the olive oil, smoked paprika, garlic powder, onion powder, brown sugar, salt, and pepper. Stir well until all the spices blend together. This marinade gives the chicken a sweet and smoky flavor. Take the chicken thighs and place them in a large mixing bowl. Pour the marinade over the chicken. Use your hands to rub the marinade into the chicken. Make sure every part of the thighs is coated well. This step adds flavor and makes the chicken juicy. In another bowl, add the halved baby potatoes and sliced bell peppers. Drizzle a bit of olive oil on them. Sprinkle with salt and pepper. Toss everything together until the vegetables are fully coated. This will help them roast nicely in the oven. On your lined sheet pan, place the marinated chicken thighs skin-side up on one side. Spread the seasoned baby potatoes and bell peppers on the other side. This keeps everything organized while baking. Slide the pan into the oven and bake for about 30 to 35 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the skin will be crispy. In the last 5 minutes of baking, brush the BBQ sauce over the chicken thighs. This allows the sauce to caramelize and gives an extra burst of flavor. When the timer goes off, take the pan out of the oven. Let the meal rest for a few minutes before serving. To get that perfect crispy skin on your chicken, start with bone-in, skin-on thighs. This cut holds moisture well and crisps up nicely. Before you bake, make sure to pat the skin dry with paper towels. This helps the skin get crispy. When you coat the chicken with the marinade, focus on getting it under the skin too. This adds flavor and helps achieve that crunch. Baking at a high temperature, like 425°F, is key. It ensures the skin gets golden and crispy while keeping the meat juicy. Marinating your chicken is important for flavor. Use enough time to let the flavors seep in. A good rule is to marinate for at least 30 minutes, but overnight is even better. When making the marinade, mix your ingredients well. Make sure the olive oil, spices, and sugar blend fully. This way, every bite packs a punch. When you coat the chicken, ensure it is fully covered. You can use your hands to massage the marinade into the chicken. This helps it absorb the flavors better. Cutting your vegetables evenly is crucial for even cooking. For baby potatoes, halving them works well. Make sure all pieces are similar in size. This helps them cook at the same rate. For bell peppers, slice them into strips about one inch wide. This size allows them to soften without becoming mushy. When you toss the veggies in olive oil and seasoning, make sure they are well coated. This adds flavor and helps them roast nicely alongside the chicken. Spread them out on the sheet pan to avoid steaming. {{image_4}} You can switch up the chicken for other proteins. Try using bone-in pork chops or even salmon fillets. Each protein offers a unique taste. Just adjust the cooking time. Pork chops may need a bit more time, while salmon cooks faster. Always check the internal temperature to ensure safety. Feel free to use seasonal vegetables in this dish. Carrots, zucchini, or asparagus work great. You can even add corn on the cob during the summer. The key is to cut them to similar sizes for even cooking. This not only adds color but also boosts nutrition. Get creative with your seasonings and marinades! Instead of smoked paprika, try cumin or chili powder for heat. You can also use honey or maple syrup in place of brown sugar for sweetness. Experimenting lets you find new favorite flavors. Just remember, balance is key. After enjoying your sweet and smoky BBQ sheet pan chicken, store any leftovers in an airtight container. Let the chicken cool before storing. This keeps the chicken moist and tasty. You can also store the veggies with the chicken. Keep leftovers in the fridge for up to three days. To reheat, first preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to prevent drying out. Heat for about 15-20 minutes, or until warm. You can also use a microwave, but it may not keep the skin crispy. Heat in short intervals until hot. If you want to prep ahead, freeze the cooked chicken and veggies. Allow them to cool completely, then place them in a freezer-safe container. Use freezer bags for easy storage. Label the bags with the date. You can freeze for up to three months. When ready to eat, thaw in the fridge overnight and reheat as instructed. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Just adjust the cooking time to about 25-30 minutes. Check for a golden color and juicy texture. For sweetness, choose a BBQ sauce with honey or brown sugar. These sauces enhance the flavor of the chicken. Brands with a fruity mix, like apple or peach, add a nice touch. To check if chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). The juices should run clear, not pink. Cutting into the chicken also shows if it’s cooked. Yes, you can prep the chicken and veggies a day ahead. Store them in the fridge. Just add the BBQ sauce before baking. This saves time and lets the flavors blend. This blog post gave you all the details for a great BBQ chicken dish. We covered ingredients, tools, and step-by-step cooking methods. I included tips for a crispy finish and suggested variations if you want to mix things up. Knowing how to store and reheat leftovers will help you enjoy this meal longer. Now, it's time for you to try this recipe. Enjoy cooking!

Sweet and Smoky BBQ Sheet Pan Chicken

Get ready to savor the flavors of Sweet and Smoky BBQ Sheet Pan Chicken! This easy recipe combines marinated chicken thighs, tender baby potatoes, and vibrant bell peppers, all baked to perfection. In just one pan, you’ll create a delicious, hassle-free meal that’s perfect for any night. Click to explore the full recipe and elevate your dinner game with this flavorful dish everyone will love!
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Ingredients
  

4 bone-in chicken thighs, skin-on

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon brown sugar

1/2 cup BBQ sauce (choose a sweet and smoky variety for best flavor)

1 cup baby potatoes, halved

1 cup mixed bell peppers (red, yellow, and green), sliced

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

Instructions
 

Preheat and Prep: Begin by preheating your oven to 425°F (220°C). For hassle-free cleanup, line a sheet pan with parchment paper.

    Make the Marinade: In a small bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, brown sugar, salt, and pepper. Mix well to create a flavorful marinade.

      Coat the Chicken: Place the chicken thighs in a large mixing bowl. Pour the marinade over the chicken, ensuring that you rub the mixture in thoroughly so every part of the thighs is coated evenly.

        Prepare the Vegetables: In a separate bowl, combine the halved baby potatoes and sliced bell peppers. Drizzle with a touch of olive oil, and season with salt and pepper. Toss until all the vegetables are evenly coated.

          Arrange on the Sheet Pan: On one side of the prepared sheet pan, arrange the marinated chicken thighs, skin-side up. On the other side, spread out the seasoned baby potatoes and bell peppers evenly.

            Bake: Place the sheet pan in the preheated oven and bake for approximately 30-35 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the skin should turn beautifully crispy.

              Add the BBQ Sauce: In the final 5 minutes of cooking, generously brush the BBQ sauce over the chicken thighs, allowing it to caramelize for extra flavor.

                Serve: Once the chicken and vegetables are done baking, remove the sheet pan from the oven and let it rest for a few minutes. Before serving, sprinkle the dish with freshly chopped parsley for a pop of color and freshness.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: You can serve directly from the sheet pan for a rustic look or transfer everything to a large serving platter. Drizzle additional BBQ sauce over the chicken and sprinkle with parsley for an eye-catching finish!