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- 4 chicken thighs, bone-in and skin-on - 2 large sweet potatoes, peeled and cut into 1-inch cubes - 1 red bell pepper, thinly sliced - 1 yellow onion, thinly sliced To make this dish, I love using chicken thighs. They stay juicy and flavorful. Sweet potatoes bring a natural sweetness and creaminess. The red bell pepper and yellow onion add vibrant color and crunch. Together, they create a beautiful and hearty meal. - 1 cup of your favorite BBQ sauce (more for glazing) - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste The BBQ sauce gives the chicken a rich, smoky flavor. I use olive oil to help the spices stick. Garlic powder and onion powder add depth to the taste. Smoked paprika brings warmth and a slight kick. Salt and pepper help enhance all the flavors. - Fresh parsley, chopped, for garnish (optional) I love to add fresh parsley as a garnish. It adds a pop of green and freshness. It makes the dish look appealing and brightens the flavor. You can skip it if you prefer, but it’s a nice touch! Preheating the Oven Start by setting your oven to 425°F (220°C). This temperature helps the chicken and sweet potatoes cook evenly. Preheating is key for great roasting. Preparing the Vegetables Grab a large bowl and add two cubed sweet potatoes, one sliced red bell pepper, and one sliced yellow onion. Drizzle 2 tablespoons of extra virgin olive oil over the veggies. Sprinkle in salt, pepper, garlic powder, onion powder, and smoked paprika. Mix well until all pieces are coated. This will add great flavor to your dish. Coating the Chicken In the same mixing bowl, place four bone-in, skin-on chicken thighs. Pour in most of your favorite BBQ sauce. Save a bit for glazing later. Make sure the chicken is well-coated in the sauce. This step adds a smoky taste and keeps the chicken juicy. Arranging on the Sheet Pan Spread the seasoned vegetables evenly on a large baking sheet. Next, nestle the coated chicken thighs among the veggies. Make sure not to overcrowd the pan. This helps everything roast nicely. Cooking Time and Temperature Put the sheet pan in the preheated oven. Bake for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C). The sweet potatoes should be fork-tender. Glazing the Chicken About five minutes before the cooking time ends, take the pan out of the oven. Brush the chicken with the reserved BBQ sauce. This creates a delicious caramelized finish that adds depth to the dish. Once cooked, let everything rest for a few minutes before serving. Enjoy your meal! Avoiding Overcrowding When making sheet-pan BBQ chicken, space is key. If you pack the pan too tight, the heat can't flow. This means your chicken and veggies might not cook evenly. To prevent this, spread the sweet potatoes, bell peppers, and onions out in a single layer. Give them room to breathe. If you need to make more, use a second pan. Checking for Doneness Always check if the chicken is done. The best way is to use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (74°C). The sweet potatoes should be fork-tender. If they are soft and the chicken is golden, you are good to go! Recommended BBQ Sauces For the best flavor, choose a BBQ sauce you love. You can go for sweet, spicy, or smoky. Some favorites are hickory, honey BBQ, or even a spicy chipotle. Feel free to mix and match sauces for a unique taste. Additional Seasonings Add extra spices for more flavor. A pinch of cayenne can add heat. You can also toss in some dried herbs like thyme or oregano. Experiment with flavors that you enjoy. Each tweak can give your dish a new twist! Serving Suggestions Serve your chicken and sweet potatoes on a large platter. This makes it look nice and inviting. You can drizzle a bit more BBQ sauce over the top for extra flavor. Add a sprinkle of fresh parsley for color. This makes your meal pop! Arranging for Visual Appeal When you arrange the food, think about colors and shapes. Place the chicken in the center and surround it with the veggies. This way, it looks balanced. Use contrasting colors like bright peppers against the orange sweet potatoes. A well-arranged dish makes everyone excited to eat! {{image_4}} Different Proteins You can change the chicken thighs for other meats. Try chicken breast for a leaner option. Pork chops also work well. If you prefer beef, use flank steak. For seafood lovers, shrimp can be a tasty choice. Alternative Vegetables Feel free to swap out the sweet potatoes and bell peppers. Carrots or zucchini can add a new flavor. Broccoli or Brussels sprouts are great choices for a different twist. Use what you have on hand for easy meal prep. Adding Heat Want some spice? Add jalapeños or red pepper flakes to the mix. Hot BBQ sauce can kick up the flavor. A dash of cayenne pepper also works wonders. Smoky Flavor Options To enhance the smoky taste, try adding liquid smoke to your BBQ sauce. You can also use smoked salt for a deeper flavor. Smoked paprika is already in the recipe, but feel free to add more if you love that taste. Gluten-Free Substitutions For a gluten-free version, make sure your BBQ sauce is gluten-free. You can also use gluten-free soy sauce if you want a different flavor. Always check labels for hidden gluten in ingredients. Vegan Options For a vegan meal, swap chicken for tofu or tempeh. Use a plant-based BBQ sauce for the best results. You can also add more veggies to make it hearty and filling. How to Store Leftovers After your meal, let the chicken and sweet potatoes cool. Transfer the leftovers to an airtight container. This keeps them fresh longer. Shelf Life in the Fridge You can store the leftovers in the fridge for up to four days. Make sure to check for any signs of spoilage before enjoying them again. Best Practices for Freezing To freeze, place the cooled chicken and sweet potatoes in freezer-safe bags. Remove as much air as possible before sealing. Label the bags with the date. Reheating Instructions When ready to eat, thaw the meal in the fridge overnight. You can reheat it in the oven at 350°F (175°C) until warm. This helps maintain the flavors and textures. Making Ahead for Busy Days You can prepare the chicken and sweet potatoes ahead of time. Cook them fully and store them in the fridge. This way, you can grab them for quick meals. Portioning for Easy Meals Divide the leftovers into single servings. Use small containers for easy grab-and-go meals. This makes it simple to enjoy your delicious dish throughout the week. Can I use chicken breast instead of thighs? Yes, you can use chicken breast. It may cook faster than thighs. Adjust the cooking time to about 20-25 minutes. Always check for doneness with a meat thermometer. How do I know when the chicken is fully cooked? The chicken is ready when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy. The juices should run clear, not pink. Can I substitute other vegetables? Absolutely! You can use any vegetables you like. Try carrots, zucchini, or broccoli. Just ensure they are cut to a similar size for even cooking. How to adjust cooking times for smaller pieces? If you cut the chicken or vegetables smaller, reduce the cooking time. Check them at 15-20 minutes to avoid overcooking. Always ensure they are cooked through. Can I use a different sauce? Yes, feel free to use other sauces. Teriyaki or honey mustard can add a nice twist. Just make sure it pairs well with the chicken. Is this recipe suitable for outdoor grilling? Yes, you can grill the chicken and vegetables. Just use a grill basket for the veggies. Cook the chicken until it reaches the safe temperature, about 15-20 minutes. This blog post covered how to make a delicious meal with chicken thighs, sweet potatoes, and bell peppers. I shared key steps, tips for perfect roasting, and ideas for variations. Finally, remember that tweaking ingredients can add even more flair. Store leftovers safely for later meals. Enjoy creating tasty dishes that suit your taste!

Sheet-Pan BBQ Chicken & Sweet Potatoes

Enjoy a delicious and hassle-free meal with this Sheet-Pan BBQ Chicken & Sweet Potatoes Delight! This easy recipe combines juicy chicken thighs with perfectly roasted sweet potatoes and colorful veggies, all coated in your favorite BBQ sauce. Perfect for busy nights, these flavors come together effortlessly on one baking sheet. Click through to explore the full recipe and make dinner exciting tonight! #BBQChicken #SheetPanMeals #EasyRecipes #HealthyEating
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 large sweet potatoes, peeled and cut into 1-inch cubes

1 red bell pepper, thinly sliced

1 yellow onion, thinly sliced

1 cup of your favorite BBQ sauce (more for glazing)

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C) to prepare for roasting.

    In a spacious mixing bowl, combine the cubed sweet potatoes, sliced red bell pepper, and sliced onion.

      Drizzle the vegetables with 2 tablespoons of olive oil and add salt, pepper, garlic powder, onion powder, and smoked paprika. Toss everything together until the vegetables are well-coated in the spices and oil.

        Spread the seasoned sweet potatoes and vegetables evenly on a large baking sheet, ensuring they are not overcrowded to promote even roasting.

          In the same mixing bowl (no need to wash it), add the chicken thighs and pour in the majority of the BBQ sauce, reserving a small amount for glazing later. Make sure to coat the chicken well.

            Nestle the chicken thighs among the sweet potatoes and vegetables on the sheet pan.

              Place the sheet pan in the preheated oven and bake for 25-30 minutes. Check for doneness by ensuring the chicken reaches an internal temperature of 165°F (74°C), and the sweet potatoes are fork-tender.

                About 5 minutes before the cooking time is complete, take the sheet pan out and brush the chicken with the reserved BBQ sauce for a caramelized finish.

                  Once everything is perfectly cooked, remove the sheet pan from the oven and let it rest for a few minutes to retain the juices.

                    Serve hot, garnished with a sprinkle of chopped fresh parsley for a pop of color and freshness.

                      - Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                        - Presentation Tips: For a vibrant display, use a large platter, artfully arranging the chicken and vegetables, and drizzle with additional BBQ sauce before serving.