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For this dish, you need a few key items to make the chicken tasty and tender. Here’s what you will gather: - 4 chicken thighs, bone-in and skin-on - 2 tablespoons smoky BBQ sauce (store-bought or homemade) - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste The chicken thighs are juicy and full of flavor. The skin adds crispiness. The smoky BBQ sauce gives that sweet and tangy taste. Smoked paprika, garlic powder, and onion powder add depth and warmth. Next, we will add some colorful veggies that bring fun and health to your meal. Here is the list: - 1 red bell pepper, sliced - 1 zucchini, sliced - 1 cup cherry tomatoes, halved - 1 small red onion, cut into wedges - 2 tablespoons olive oil - Salt and pepper to taste These veggies not only add color but also texture. The red bell pepper is sweet, while the zucchini brings a nice crunch. Cherry tomatoes burst with flavor, and the red onion adds a savory touch. Tossing them in olive oil and seasoning helps them roast well. To finish your dish, you can add some garnishes. They make the meal look pretty and add a fresh taste. Here’s what you can use: - Fresh parsley, chopped Chop the fresh parsley and sprinkle it on top before serving. This small step brightens the whole dish. It adds a fresh flavor that pairs well with the smoky chicken and veggies. First, preheat your oven to 400°F (200°C). This step ensures even cooking. In a large bowl, add the chicken thighs. Pour in the smoky BBQ sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix everything well. Make sure the chicken is coated in the sauce and spices. This will give your chicken a great flavor. Now, grab another bowl for the veggies. Add the sliced red bell pepper, zucchini, halved cherry tomatoes, and onion wedges. Drizzle with olive oil, then sprinkle with salt and pepper. Toss the veggies until they are evenly coated. This step brings out their natural taste. Once done, set them aside for the next step. Take a large sheet pan and arrange the marinated chicken in the center. Spread the seasoned veggies around the chicken in a single layer. This helps them cook evenly. Place the sheet pan in the preheated oven. Roast everything for 30 to 35 minutes. The chicken should reach an internal temperature of 165°F (75°C). The veggies should be tender and slightly charred. Once cooked, remove the pan from the oven. Let it rest for a few minutes. Finally, garnish with fresh parsley. This adds a pop of color and extra flavor to your meal. To get that perfect BBQ taste, use smoky BBQ sauce. I prefer a brand I trust, but homemade is great too. Mix the sauce with smoked paprika, garlic powder, and onion powder. This blend adds depth. Coat the chicken well. Let it marinate for at least 30 minutes. This allows the flavors to soak in. If you can, marinate overnight for even better taste. For even cooking, cut veggies into similar sizes. I like to slice bell peppers, zucchini, and onions thin. This helps them cook at the same rate as the chicken. Spread the veggies in a single layer on the sheet pan. Avoid crowding them too much. This prevents steaming and helps with that nice char. Check the chicken's internal temperature. It should reach 165°F (75°C) before serving. You don’t need fancy tools to make this dish. Here’s what I recommend: - Large mixing bowl: To mix the chicken and marinade. - Sheet pan: A sturdy one is best for even roasting. - Knife and cutting board: For chopping veggies. - Meat thermometer: To check chicken doneness. - Tongs: Handy for flipping and serving. These tools make the process simple and fun! {{image_2}} You can swap chicken thighs for other proteins. Try using chicken breasts for a leaner option. Turkey thighs also work well, adding a nice flavor. If you want something different, use pork chops. They soak up the BBQ sauce nicely. For a meatless option, consider firm tofu. Just press it to remove moisture before marinating. Feel free to mix up the veggies! Broccoli florets add a nice crunch and color. Carrots can bring a sweet touch, especially when roasted. Sweet potatoes add heartiness and a hint of sweetness. You can even try mushrooms for an earthy flavor. Just remember to cut the vegetables into similar sizes for even cooking. Making your own BBQ sauce is easy and fun! Combine 1 cup of ketchup, 1/4 cup of apple cider vinegar, and 1/4 cup of brown sugar. Add 1 tablespoon of Worcestershire sauce and 1 teaspoon of smoked paprika. Stir well and let it simmer for 10 minutes. This sauce gives your chicken a great smoky flavor. Adjust the ingredients to suit your taste. After enjoying your smoky BBQ chicken and veggies, store leftovers in an airtight container. Let the dish cool down first. Place it in the fridge within two hours to keep it fresh. It will keep well for up to three days. This way, you can enjoy the flavors again without any hassle. To reheat, use the oven for best results. Preheat your oven to 350°F (175°C). Spread the chicken and veggies in a single layer on a baking sheet. Heat for about 15-20 minutes or until warmed through. You can also use a microwave. Just cover the dish with a microwave-safe lid and heat for 2-3 minutes. Make sure the chicken is hot all the way through before serving. If you want to save some for later, freezing is a great option. Place the cooled leftovers in a freezer-safe container. It’s best to divide into portions for easy meals later. Label the container with the date. Your dish can last in the freezer for up to three months. When ready to eat, thaw in the fridge overnight and reheat as described above. Enjoy your meal anytime! Yes, you can use boneless chicken thighs. Boneless thighs cook faster. Just make sure to adjust the cooking time. I recommend roasting them for about 25 to 30 minutes. Check that the chicken reaches 165°F (75°C) to be safe. If you need a substitute for smoky BBQ sauce, try using teriyaki sauce. You can also mix ketchup with a bit of liquid smoke. Another option is to use a blend of honey and soy sauce. This gives a sweet and savory flavor. To check if the chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of the thigh. The temperature should read 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The meat should be white with no pink inside. This blog post covered all you need for a great BBQ dish. We looked at ingredients, from chicken and marinade to veggies and optional garnishes. I shared step-by-step instructions for prepping everything and roasting the dish. Tips helped ensure perfect flavor and even cooking. We explored variations with different proteins and veggies, plus a BBQ sauce recipe. Lastly, I explained how to store your leftovers. With these insights, you can create tasty BBQ meals. Dive in and enjoy cooking!

Sheet Pan Smoky BBQ Chicken Veggies

Savor the flavors of Sheet Pan Smoky BBQ Chicken & Veggies with this easy recipe that offers a delicious meal with minimal cleanup. Juicy chicken thighs are marinated in smoky BBQ sauce and paired with colorful veggies like bell peppers, zucchini, and cherry tomatoes for a tasty, healthy dinner. Ready in just 45 minutes, this dish is perfect for busy weeknights. Click to explore full instructions and elevate your dinner game today!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 tablespoons smoky BBQ sauce (store-bought or homemade)

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 red bell pepper, sliced

1 zucchini, sliced

1 cup cherry tomatoes, halved

1 small red onion, cut into wedges

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the chicken thighs, smoky BBQ sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well until the chicken is evenly coated.

      On a large sheet pan, arrange the marinated chicken thighs in the center.

        In a separate bowl, toss the sliced red bell pepper, zucchini, cherry tomatoes, and onion wedges with olive oil, salt, and pepper until evenly coated.

          Spread the veggies around the chicken on the sheet pan, ensuring they are in a single layer for even cooking.

            Roast in the preheated oven for 30-35 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly charred.

              Remove the pan from the oven and let it rest for a few minutes.

                Garnish the dish with fresh parsley before serving for an added pop of color and flavor.

                  Prep Time, Total Time, Servings: 10 mins | 45 mins | 4 servings