Prep time: 10 mins | Cook time: 30 mins | Servings: 4
With this scrumptious sheet pan, barbecue chicken dinner, every day is summer! Juicy chicken coated in a sticky tangy-sweet barbecue sauce with veggies and buttered corn on the cob. Easily throw this together all year round, even without the grill!
INGREDIENTS
2 tbsp butter
3-4 boneless, skinless chicken breasts
1 large red bell pepper, cut into 1” chunks
1 red onion, cut into 1” chunks
Olive oil
1 large zucchini, quartered and sliced into chunks
8-10 small red potatoes, quartered
1/2 c. barbecue sauce of choice
Kosher salt and freshly ground black pepper, to taste
4 ears of corn, shucked
SEASONING:
1 tsp brown sugar
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp cumin
How to make Sheet Pan Barbecue Chicken Dinner
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a nonstick spray, grease a rimmed baking sheet.
Step 2: To the prepared baking dish, scatter the potatoes, zucchini, red onion, and bell pepper. Drizzle with olive oil and season with salt and pepper. Then, toss to coat.
Step 3: Combine the barbecue seasoning ingredients and set them aside. Sprinkle the chicken breasts with the seasoning and season with salt and pepper.
Step 4: On the baking sheet, spread the veggies and make sure to leave room in one corner for the corn. Among the veggies, nestle the seasoned chicken breasts.
Step 5: After seasoning the corn with salt and pepper, top the cobs with half tbsp butter each. In foil, wrap each cob and arrange them in the space on the baking sheet.
Step 6: Place the baking dish in the upper third of the preheated oven and bake for about 25 minutes or until the internal temperature of the chicken reaches 165 degrees F.
Step 7: When done, remove from the oven and coat the chicken with the barbecue sauce. Broil on high for about 2 to 3 minutes until the sauce begins to caramelize and the veggies are tinged with color.
Step 8: Serve the barbecue chicken immediately. Enjoy!
Ingredients
- 2 tbsp butter
- 3-4 boneless, skinless chicken breasts
- 1 large red bell pepper, cut into 1” chunks
- 1 red onion, cut into 1” chunks
- Olive oil
- 1 large zucchini, quartered and sliced into chunks
- 8-10 small red potatoes, quartered
- 1/2 c. barbecue sauce of choice
- Kosher salt and freshly ground black pepper, to taste
- 4 ears of corn, shucked
- SEASONING:
- 1 tsp brown sugar
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp cumin
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a nonstick spray, grease a rimmed baking sheet.
Step 2: To the prepared baking dish, scatter the potatoes, zucchini, red onion, and bell pepper. Drizzle with olive oil and season with salt and pepper. Then, toss to coat.
Step 3: Combine the barbecue seasoning ingredients and set them aside. Sprinkle the chicken breasts with the seasoning and season with salt and pepper.
Step 4: On the baking sheet, spread the veggies and make sure to leave room in one corner for the corn. Among the veggies, nestle the seasoned chicken breasts.
Step 5: After seasoning the corn with salt and pepper, top the cobs with half tbsp butter each. In foil, wrap each cob and arrange them in the space on the baking sheet.
Step 6: Place the baking dish in the upper third of the preheated oven and bake for about 25 minutes or until the internal temperature of the chicken reaches 165 degrees F.
Step 7: When done, remove from the oven and coat the chicken with the barbecue sauce. Broil on high for about 2 to 3 minutes until the sauce begins to caramelize and the veggies are tinged with color.
Step 8: Serve the barbecue chicken immediately. Enjoy!
