Sheet Pan BBQ Chicken with Corn (Print Version)

Juicy BBQ chicken thighs roasted with sweet corn and colorful bell peppers on one sheet pan for an easy, delicious dinner.

# Components:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - ½ teaspoon salt
06 - ¼ teaspoon freshly ground black pepper
07 - ½ cup BBQ sauce, plus extra for serving

→ Vegetables

08 - 2 ears corn on the cob, each cut into 3-4 pieces
09 - 2 large bell peppers (red, yellow, or orange), seeded and cut into thick strips
10 - 1 medium red onion, cut into wedges
11 - 2 tablespoons olive oil
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

# Directions:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Pat the chicken thighs dry. In a small bowl, combine 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Rub the mixture evenly over all surfaces of the chicken thighs.
03 - Position the chicken thighs on one side of the prepared baking sheet. Brush each thigh generously with BBQ sauce.
04 - In a large bowl, toss the corn pieces, bell peppers, and red onion with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread the vegetables in a single layer on the other side of the sheet pan.
05 - Roast in the preheated oven for 20 minutes. Remove from the oven, brush the chicken with additional BBQ sauce, and flip the vegetables for even roasting.
06 - Return the pan to the oven and continue roasting for another 15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.
07 - Transfer to serving plates and serve hot with additional BBQ sauce on the side if desired.

# Expert Advice:

01 -
  • One pan means you're done with dishes before dessert even crosses your mind.
  • The chicken stays impossibly juicy while the vegetables caramelize just enough to taste like summer.
  • It's flexible enough to work with whatever's in your crisper drawer that week.
02 -
  • Don't skip patting the chicken dry—wet skin never gets crispy, and crispy skin is where half the flavor lives.
  • Brush the chicken again halfway through; one coat of sauce gets absorbed into the heat, but that second coat stays on top and caramelizes into something special.
03 -
  • If you have time, let the chicken sit with the dry rub for 30 minutes before cooking—it lets the seasonings penetrate instead of just sitting on the surface.
  • Keep your oven rack positioned in the middle or upper-middle so the bottom of the chicken can brown without burning the vegetables.
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