Isn’t it a relief to find a dinner idea that gets a full meal on the table with just one pan to wash? This Sheet Pan BBQ Chicken and Potatoes is that kind of recipe. It’s the hero of our busy weeknights, delivering that classic smoky, sweet, and savory flavor combo we all love without any fuss. It’s a meal that feels hearty and comforting, but it’s so simple to pull together. Even better? It’s a kid friendly dinner that everyone at the table will actually eat. So good.
Top Reasons To Make It
This recipe is a total winner for so many reasons. First, it’s a true one-pan wonder, which means cleanup is a breeze. Second, it’s incredibly affordable, making it one of my top picks for cheap dinners for a family. Third, everything cooks together, so the potatoes soak up the delicious BBQ sauce drippings from the chicken. And finally, it’s a set-it-and-forget-it kind of meal, giving you back precious time on a busy evening.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs: They stay juicy and tender through baking.
- 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks: Their creamy texture holds up perfectly.
- 2 tbsp olive oil: Helps everything get crispy and golden.
- 1 tsp smoked paprika: Adds that essential smoky depth.
- 1 tsp garlic powder: For a quick hit of savory flavor.
- 1/2 tsp onion powder: Boosts the overall savoriness.
- 1/2 tsp salt: Enhances all the other flavors.
- 1/4 tsp black pepper: Adds a little warmth.
- 1 cup of your favorite BBQ sauce: The star of the show!
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed sheet pan with parchment paper for the easiest cleanup.
- In a large bowl, toss the potato chunks with one tablespoon of olive oil, half the smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
- Spread the potatoes out on the prepared sheet pan in a single layer. Roast for 15 minutes.
- While the potatoes roast, place the chicken thighs in the same bowl. Toss them with the remaining tablespoon of olive oil and spices.
- Pull the pan out of the oven and push the potatoes to one side. Arrange the chicken thighs on the empty side of the pan.
- Return the pan to the oven and bake for another 15 minutes.
- Remove the pan again. Brush a generous amount of BBQ sauce over each piece of chicken. Give the potatoes a quick stir.
- Bake for a final 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the BBQ sauce is sticky and glazed. Serve immediately!
Variations & Substitutions
This recipe is wonderfully flexible! For a veggie boost, add chunks of bell pepper or red onion alongside the potatoes in the last 15 minutes of cooking. If you prefer chicken breasts, use them! Just be aware they might cook a little faster, so check for doneness a few minutes early. Don’t have Yukon Golds? Russet or red potatoes will work just fine. And honestly, if you love heat, a pinch of cayenne in the spice rub is a fantastic addition.
Tips For Success
- Don’t skip preheating the pan. A hot pan is the secret to getting those perfect crispy edges on your potatoes.
- Cut your potatoes into even-sized pieces. This ensures they all cook at the same rate.
- Use a good, store-bought BBQ sauce you already love. It makes all the difference.
- Give the pan a little shake halfway through cooking to prevent anything from sticking.
- Let the chicken rest for a couple of minutes after baking. It lets the juices settle back in, making it so, so tender.
Perfect Sheet Pan Cooking Times
The magic temperature for this dish is 400°F. It’s hot enough to get a beautiful caramelized crust on the chicken and potatoes without burning the sauce. The total cook time is about 40-45 minutes, but always let your meat thermometer be your guide. Chicken is done when it hits 165°F internally.
Storage & Reheating
Leftovers will keep in an airtight container in the fridge for up to 3 days. To reheat, I strongly recommend using the oven (about 350°F until warmed through) or a toaster oven to keep the texture of the potatoes and chicken from getting soggy. You can microwave it in a pinch, but it won’t be as crispy. I don’t recommend freezing this dish, as the potatoes can become grainy when thawed.
Frequently Asked Questions
- Q: Can I use frozen chicken? A: I don’t recommend it for this recipe. Thawed chicken cooks more evenly and will give you a much better result for this quick dinner idea.
- Q: What are some other healthy dinner ideas using this method? A: Sheet pans are your best friend! Try swapping the potatoes for sweet potatoes and adding broccoli florets for a different twist.
- Q: My family loves crispy skin. Can I use chicken with the skin on? A: Absolutely! For crispier skin, you might want to start the chicken skin-side down for the first half of cooking, then flip it. Just keep an eye on it, as the sugar in the BBQ sauce can burn more easily.
