Looking for a delicious and easy dinner recipe? Look no further than this BBQ chicken sheet pan meal, featuring juicy chicken, crispy potatoes, and sweet mini corn on the cob!
EASY SHEET PAN DINNER
Are you ready to dig in and devour a delicious dinner that’s as easy as it is flavorful? This all-inclusive dinner requires just one sheet pan, some simple ingredients, and minimal prep time – meaning you can have piping hot meals on the table with ease. I'll show you how to make a perfectly roasted chicken glazed with the BBQ spices, plus roasted potatoes and corn on the cob- packed full of flavor. This recipe is so simple yet so very flavorful! It's definitely one of my family's favorites! Trust me, you can't go wrong by adding this to your meal plan!
FREQUENTLY ASKED QUESTIONS:
Nope, you can change it up. Sometimes I like to use baby gold, red potatoes instead or russet.
Certainly. I used boneless skinless chicken breasts but you can trade them out for chicken thighs or drumsticks, if desired. You can even use a bone-in cut of chicken. Just remember that other cuts of chicken, especially those with bone in, may require a different baking time to ensure they're cooked thoroughly. All chicken must reach an internal temperature of 165F before consumption.
Keep in mind that most bbq seasonings include salt so it's imperative you don't add more. But you can use what other spices and herb mixtures that you really enjoy.
You bet! If you decide to use fresh corn instead of the mini frozen cobs, be sure to cut them into quarters or in half depending on the size of them. The goal here is to have everything cook as evenly as possible.
Feel free to add a few more veggies to your sheet pan. Brussel sprouts, broccoli, cauliflower, zucchini, fresh green beans, asparagus, and bell peppers would all be delicious with your bbq seasoning to really round out this meal.
To be honest, I usually end up getting what is on sale. I prefer a sweet and slightly smoky sauce. My favorite is probably Sweet Baby Rays but the original Kraft BBQ sauce is good as well. If you want, you can make a Homemade BBQ Sauce!
Leftovers need to go in a container in the refrigerator for up to 3 days. Keep the leftovers longer by freezing them for up to 3 months. I suggest separating each leftover type that way they don't get soggy.
Use the microwave or oven to rewarm leftovers until warmed through. If using the oven, wrap the chicken in foil so it doesn't dry out.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- frozen mini corn on the cobs
- salted butter
- kosher salt
- pepper
- yukon gold potatoes
- bbq seasoning
- olive oil
- boneless, skinless chicken breasts
- bbq seasoning
- sweet bbq sauce
HOW TO MAKE A BBQ CHICKEN SHEET PAN MEAL
Preheat the oven to 400°F. Spray a large sheet tray with cooking spray. Tear off 8 small pieces of foil. Add a corn on the cob to each piece. Top with 1 tablespoon of the butter, and salt and pepper to taste. Wrap the foil around the corn to form a packet and place them together at one end of the sheet tray.
Place the cut potatoes onto the sheet tray. Toss with the bbq seasoning and olive oil. Move the potatoes to the center of the tray.
In a large bowl, toss the chicken with the bbq seasoning and olive oil until coated.
Place the chicken breasts on to the sheet tray and brush with half of the bbq sauce.
Bake for 20 minutes. Toss the potatoes around and brush the remaining bbq sauce on the chicken.
Bake an additional 20 minutes until the potatoes are tender and the chicken reaches at least 165°F.
Optional, turn the broiler on high and broil until the chicken is caramelized, keep an eye on it so it doesn’t burn. Serve immediately.
CRAVING MORE RECIPES?
BBQ Chicken Sheet Pan Meal
Ingredients
For the veggies:
- 8 frozen mini corn on the cobs
- 8 tablespoons salted butter, cut into 8 slices (one slice for each corn on the cob)
- kosher salt and pepper, to taste
- 1 ½ pounds yukon gold potatoes, cut into bite-sized pieces
- 1 ½ Tablespoons bbq seasoning
- 1 Tablespoon olive oil
For the chicken:
- 4 medium boneless, skinless chicken breasts
- 2 Tablespoons bbq seasoning
- 1 Tablespoon olive oil
- ¼ cup sweet bbq sauce
For glazing:
- ¼ cup sweet bbq sauce
Instructions
- Preheat the oven to 400°F. Spray a large sheet tray with cooking spray.
- Tear off 8 small pieces of foil. Add one of the 8 frozen mini corn on the cobs onto each individual piece of foil.
- Top each of the cobs with one of the 8 tablespoons salted butter, cut into 8 slices and kosher salt and pepper, to taste. Wrap the foil around the corn to form a packet and place them together at one end of the sheet tray.
- Place 1 ½ pounds yukon gold potatoes, cut into bite-sized pieces onto the sheet tray. Toss with 1 ½ Tablespoons bbq seasoning and 1 Tablespoon olive oil. Move the potatoes to the center of the tray.
- In a large bowl, toss 4 medium boneless, skinless chicken breasts with 2 Tablespoons bbq seasoning and 1 Tablespoon olive oil until coated.
- Place the chicken breasts on to the sheet tray and brush with ¼ cup sweet bbq sauce.
- Bake for 20 minutes. Toss the potatoes around and brush ¼ cup sweet bbq sauce on the chicken.
- Bake an additional 20 minutes until the potatoes are tender and the chicken reaches at least 165°F.
- Optional, turn the broiler on high and broil until the chicken is caramelized, keep an eye on it so it doesn’t burn. Serve immediately.
Notes
- You can use chicken thighs in place of the breasts, cooking times may vary.
- The bbq seasoning has salt already added so this is why I didn’t add any additional salt. However, different seasoning mixes use other amounts of salt/spices, so use your judgment if you think you need additional salt.
- You can also use fresh corn on the cob. I suggest cutting four of them in half and following the recipe as stated.
- Reheat leftovers in the oven or the microwave until warmed through, wrap the chicken in foil so it doesn’t dry out.
- Save leftovers in the fridge for up to 3 days. Freeze for up to 3 months.