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- 4 boneless, skinless chicken thighs - 1 cup BBQ sauce (your favorite flavor) The chicken thighs bring a juicy and tender bite. They soak up the BBQ sauce well. This choice makes the dish flavorful and satisfying. You can use chicken breasts, but thighs remain moist. - 2 cups broccoli florets - 1 red bell pepper, sliced into strips - 1 medium zucchini, sliced into half-moons - 1 red onion, cut into wedges The mix of vegetables adds color and nutrition. Broccoli offers crunch and vitamins. Red bell pepper adds sweetness, while zucchini gives a soft texture. Red onion brings a mild flavor that pairs well with BBQ. - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and freshly ground pepper to taste - Fresh parsley, finely chopped, for garnish (optional) These seasonings enhance the dish. Olive oil helps the veggies roast nicely. Garlic powder adds depth, while smoked paprika gives a subtle warmth. Salt and pepper balance the flavors. Fresh parsley is optional but adds a nice touch. Start by preheating your oven to 425°F (220°C). A hot oven helps cook the chicken and veggies evenly. Next, take the chicken thighs and put them in a mixing bowl. Pour in ¾ cup of your favorite BBQ sauce. Use your hands to coat the chicken well. Let it sit for at least 15 minutes. This step helps the chicken absorb flavor. In a large bowl, add two cups of broccoli florets, sliced red bell pepper, zucchini half-moons, and red onion wedges. Drizzle two tablespoons of olive oil over the veggies. Sprinkle in one teaspoon of garlic powder, one teaspoon of smoked paprika, and season with salt and pepper. Toss everything together until the veggies are coated. Grab a large baking sheet and place the marinated chicken in the center. Surround the chicken with the seasoned vegetables. Spread them out evenly for the best cooking results. Now, take the remaining ¼ cup of BBQ sauce. Drizzle it over both the chicken and the veggies. This extra layer of sauce adds even more flavor. Put the sheet pan in your preheated oven. Bake for 25-30 minutes. Make sure the chicken reaches an internal temperature of 165°F (74°C). The veggies should be tender and slightly caramelized. After baking, switch your oven to broil. Broil the dish for 2-4 minutes. This gives the chicken and veggies a nice caramelized finish. Keep an eye on them to avoid burning. Once done, take the pan out of the oven. Let it cool for a couple of minutes. If you want, sprinkle finely chopped parsley on top for color and freshness. Now, it's ready to serve! To get the best flavor, always marinate your chicken. Use ¾ cup of BBQ sauce to coat the chicken thighs. Let it sit for at least 15 minutes. This allows the sauce to soak in. You can even marinate it overnight for more taste. For veggies, drizzle olive oil and sprinkle garlic powder and smoked paprika. This step adds depth to the dish. Chicken thighs are juicy and tender, but timing matters. Bake them at 425°F for 25-30 minutes. Use a meat thermometer to check the internal temperature. It should reach 165°F. If you want a nice finish, broil for 2-4 minutes. This makes the chicken and veggies caramelized and tasty. To keep your veggies crisp, cut them evenly. This helps them cook at the same rate. Tossing them in olive oil and seasonings is key. Spread them out on the pan, avoiding overcrowding. Give them space to roast without steaming. Broccoli, bell peppers, and zucchini will stay vibrant and crunchy this way. {{image_4}} You can swap the veggies to match your taste. Try using: - Cauliflower florets - Carrots, sliced - Asparagus, cut into pieces - Sweet potatoes, cubed - Green beans These options add variety and bring new flavors to the dish. Each vegetable will cook well in the oven, giving you a delicious meal. The BBQ sauce can change the whole meal’s vibe. Here are a few ideas: - Honey BBQ sauce for sweetness - Spicy BBQ sauce for some heat - Mustard-based sauce for tanginess - Teriyaki sauce for an Asian twist Experiment with these flavors to find your favorite. Each sauce brings a unique kick to the chicken and veggies. Garnishes can make your dish pop. Consider adding: - Fresh cilantro for a bright taste - Chopped green onions for crunch - Crumbled feta cheese for creaminess - Sliced jalapeños for heat These toppings add both color and flavor, making your meal even more enjoyable. Feel free to mix and match! To store your leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. Make sure to have enough space to keep them from getting squished. Store the container in the fridge for up to three days. This keeps the meal fresh and safe to eat. When you're ready to eat your leftovers, preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes or until hot. You can also use a microwave if you’re in a hurry. Just heat on high for 1-2 minutes, checking often to avoid overcooking. If you want to save some for later, this meal freezes well. Place cooled chicken and veggies in a freezer-safe container. Make sure to seal it tightly to prevent freezer burn. You can freeze it for up to three months. To reheat, thaw overnight in the fridge. Then, follow the reheating instructions above to warm it up. Enjoy the taste of BBQ chicken and veggies anytime you like! You should marinate the chicken for at least 15 minutes. This helps the chicken soak up the BBQ sauce. For more flavor, you can marinate it longer, up to 2 hours. Just keep it in the fridge during this time. Yes, you can use bone-in chicken. Just make sure to adjust the cooking time. Bone-in chicken usually needs a bit longer to cook through. Aim for 35 to 40 minutes, or until the internal temperature hits 165°F (74°C). A fresh salad pairs well with BBQ chicken and veggies. You can also serve rice or cornbread. These sides balance the meal and add more flavor. Try coleslaw for a crunchy texture and a tangy taste. Yes, this recipe is great for meal prep. You can cook it ahead and store portions in the fridge. It stays fresh for up to four days. Just reheat in the microwave or oven before enjoying. This makes weeknight dinners easy and quick! This post covered everything you need for a fun BBQ chicken meal. We talked about the best ingredients, easy steps for cooking, and clever tips for great taste. You can switch up the recipe with different veggies and sauces, too. Storing leftovers is a breeze. Always remember to adjust marinating time based on the chicken cut you use. Enjoy your tasty dish! With these tips, you'll impress everyone at the table. Happy cooking!

Sheet Pan BBQ Chicken & Veggies

Savor the flavors of Sheet Pan BBQ Chicken & Veggies Delight with this easy and delicious recipe! Juicy chicken thighs marinated in your favorite BBQ sauce roast perfectly alongside colorful vegetables like broccoli, bell peppers, and zucchini. This one-pan meal is not only convenient but also bursting with flavor. Don't miss out on creating this delightful dish for your next family dinner. Click through to discover the full recipe and make dinner a hit!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup BBQ sauce (your favorite flavor)

2 cups broccoli florets

1 red bell pepper, sliced into strips

1 medium zucchini, sliced into half-moons

1 red onion, cut into wedges

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground pepper to taste

Fresh parsley, finely chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it's hot when you’re ready to cook.

    Marinate the Chicken: In a mixing bowl, add the chicken thighs and pour in ¾ cup of BBQ sauce. Use your hands or a spatula to thoroughly coat the chicken. Let it marinate for at least 15 minutes to absorb all the delicious flavors.

      Prepare the Vegetables: In a large mixing bowl, combine the broccoli florets, red bell pepper strips, zucchini half-moons, and red onion wedges. Drizzle with olive oil, then sprinkle in the garlic powder, smoked paprika, and season with salt and pepper. Toss everything until the vegetables are evenly coated with the oil and seasonings.

        Arrange on the Sheet Pan: On a large baking sheet, place the marinated chicken pieces in the center. Surround the chicken with the seasoned vegetables, spreading them out evenly for best cooking.

          Brush with BBQ Sauce: Take the remaining ¼ cup of BBQ sauce and drizzle it generously over both the chicken and the surrounding vegetables, adding an extra layer of flavor to the dish.

            Bake the Dish: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

              Baste and Broil for Finish: Once baked, switch the oven setting to broil. Broil for an additional 2-4 minutes to achieve a beautifully caramelized finish on the chicken and veggies. Keep a vigilant eye on them to prevent burning.

                Garnish and Serve: Upon removal from the oven, allow the dish to cool slightly for a couple of minutes. If desired, garnish with finely chopped fresh parsley for a touch of color and freshness before serving.

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings

                    - Presentation Tips: For a rustic family-style experience, serve the dish directly on the sheet pan. Alternatively, plate the chicken and vegetables on individual plates and drizzle with additional BBQ sauce for an elegant touch. Enjoy the vibrant colors and mouthwatering aromas!