BBQ Sheet Pan Chicken and Veggies

This easy sheet pan chicken and veggies is a healthy dinner on a single tray! Tender and juicy seasoned chicken breast bakes alongside broccoli, bell pepper, and red onion, and is then finished with a sweet and smoky bbq sauce.

If you love sheet pan dinners as much as we do, be sure to try this sheet pan sausage and potatoes, our favorite sheet pan shrimp and potatoes with vegetables, this sheet pan pork tenderloin, and this honey glazed salmon, too!

Why You’ll Love this Healthy Sheet Pan Chicken and Veggies

• Easy. The simple meal gets a lot of flavor from basic pantry staples, and comes together with about 20 minutes of prep. No fussing on the stovetop or babysitting a skillet, and no fancy ingredients necessary.
• One Pan. You can put raw chicken on a baking sheet and cook the chicken and veggies in the same pan, so you have fewer dishes to wash at the end.
• Good for You. With lean protein and a tray full of vegetables, this satisfying meal is full of nourishing ingredients. And since you’re cooking at home, you can control the amount of salt that you add, as well as the amount of barbecue sauce if you’d like to control the sugar. It’s perfect for healthy meal prep!
• Flexible. If you prefer dark meat chicken, you can sub with boneless skinless chicken thighs or bone-in, skin-on chicken thighs. Similarly, you can mix up the veggies to use your family’s favorites. Try potatoes, carrots, cauliflower, Brussels sprouts, butternut squash, or sliced zucchini.

Serving Suggestions

This chicken and veggie sheet pan meal doesn’t require many extra dishes. If you’d like to add something more to your table, here are some sides that go well with bbq chicken:

• Cast Iron Cornbread, Sour Cream Cornbread, Southern Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Sweet Cornbread, Jiffy Cornbread with Creamed Corn, Corn Sticks, Honey Cornbread, Broccoli Cornbread, or Cornbread Muffins
• 3-Ingredient Buttermilk Biscuits, Cathead Biscuits, Southern Buttermilk Biscuits, Flaky Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits, or Cheddar Biscuits with Chives and Bacon
• Creamy Baked Mac and Cheese, Duke’s Homemade Mac and Cheese, Pumpkin Mac and Cheese, Crock Pot Mac and Cheese, No-Boil Overnight Mac and Cheese, Shells and Cheese, or Creamy Stovetop Mac and Cheese
• Homemade Crescent Rolls or Soft Dinner Rolls
• Cheddar Chive Beer Bread {No Knead, No Yeast!} or No-Knead Honey Beer Bread
• Pumpkin Bread or Pumpkin Muffins
• Dutch Oven No-Knead Bread or Easy Baguette
• Rice Pilaf, Charleston Red Rice, Brown Rice, or Quinoa
• Corn Salad, Jiffy Corn Casserole, Corn on the Cob in the Oven, or Fried Corn
• 3-Ingredient Sour Cream Muffins
• Kale Apple Salad with Creamy Poppy Seed Dressing, Wedge Salad with Buttermilk Ranch Dressing, Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or Classic Caesar Salad
• Homemade Applesauce, Southern Fried Apples, or Baked Apple Slices with Brown Sugar and Cinnamon

Sheet Pan Chicken Recipe Variations

• If you prefer to use bone-in chicken breast, these larger chicken pieces will need about 40-50 minutes in the 400°F oven (so wait to add the vegetables to the tray until about halfway through roasting). Bone-in chicken thighs will need about 35-40 minutes.
• Instead of seasoning the chicken with the suggested spices, use a prepared bbq dry rub — either this homemade bbq rub or a store-bought blend.
• Add cayenne to the seasoning mix for a spicy kick, or include chili powder or cumin for a zesty, smoky flavor.
• Swap out the vegetables for just about any of your favorites. Larger, heartier vegetables like potatoes, Brussels sprouts, and carrots will require a longer roasting time, so you’ll want to give them about a 20-minute head start before adding the chicken. You might also like to try sliced zucchini or cauliflower.
• For a different flavor profile, baste the chicken with honey mustard rather than bbq sauce.

Tips for Making this Easy Sheet Pan Chicken and Veggies

• Use either small boneless skinless chicken breasts or boneless skinless chicken thighs. Both of these options require about the same cooking time. If you prefer bone-in chicken pieces, see my cooking suggestions above.
• If you don’t want to dirty an extra bowl, you can toss the chicken with the oil and seasoning directly on the baking sheet.
• Cut the veggies into bite-size pieces so that everything is tender by the time the chicken is done.
• Use an extra large baking sheet (or two separate smaller baking sheets) so that you have plenty of space for all of your ingredients to spread out. This helps the chicken and veggies cook faster, brown, and crisp in the oven.
• Baste the chicken with homemade bbq sauce if you like, or grab a bottle of store-bought bbq sauce for convenience.
• The total cooking time will vary depending on the size and thickness of your chicken and on the temperature of the meat when it goes into the oven. As a result, a meat thermometer is always the best way to know when your chicken is done. It will be perfectly tender and juicy when it reaches 165°F.
• Don’t line your baking sheet with parchment paper, since the paper can catch fire under the broiler. If you want to line the sheet pan for easy cleanup, use aluminum foil that you spray lightly with nonstick cooking spray.

More of the Best Chicken Sheet Pan Recipes

Sheet Pan Chicken Fajitas

35 minutes mins

Sheet Pan Herb Roasted Chicken & Veggies

55 minutes mins

Sheet Pan Orange Marmalade Chicken with Zucchini

35 minutes mins

BBQ Sheet Pan Chicken and Veggies

5 from 1 vote

Prep: 20 minutes minutes

Cook: 25 minutes minutes

Servings 4 people

Calories 375 kcal

Tender and juicy bbq chicken breast roasts alongside fresh vegetables on a single tray!

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Ingredients

  

1x2x3x

• 1 ½ lbs. boneless, skinless chicken breasts or boneless, skinless chicken thighs (about 6 ounces each)
• 3 tablespoons olive oil, divided
• 1 tablespoon packed brown sugar
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground mustard
• 3 cups fresh broccoli florets
• 1 medium red bell pepper, seeded and cut into 1-inch chunks
• 1 red onion, halved and sliced ¼-inch thick
• Kosher salt and ground black pepper, to taste
• ¼ cup bbq sauce, plus extra for serving

Instructions

• Preheat the oven to 400°F. Lightly grease a rimmed sheet pan.
• In a medium bowl (or large Ziploc bag), combine chicken breasts, 1 tablespoon of olive oil, brown sugar, 1 ½ teaspoons of kosher salt, smoked paprika, garlic powder, onion powder, ground mustard, and ¼ teaspoon ground black pepper. Mix well to coat.
  
• Arrange the chicken in the center of the prepared baking sheet. Spread the broccoli, bell pepper, and onion around the chicken. Drizzle the vegetables with the remaining 2 tablespoons of olive oil; toss to coat. Season the vegetables with kosher salt and ground black pepper to taste.
  
• Bake uncovered for 22-26 minutes, stirring the vegetables and basting the chicken with the bbq sauce during the final 10 minutes. Remove the chicken from the oven when the juices run clear and an instant-read thermometer registers 165°F. For a more charred, crispy finish, transfer the pan to the broiler for a few minutes at the very end. Just keep a close eye on it, as the chicken and veggies can burn easily.
  

Notes

• Use either small boneless skinless chicken breasts or boneless skinless chicken thighs. Both of these options require about the same cooking time. If you prefer bone-in chicken pieces, see my cooking suggestions above.
• If you don’t want to dirty an extra bowl, you can toss the chicken with the oil and seasoning directly on the baking sheet.
• Cut the veggies into bite-size pieces so that everything is tender by the time the chicken is done.
• Use an extra large baking sheet (or two separate smaller baking sheets) so that you have plenty of space for all of your ingredients to spread out. This helps the chicken and veggies cook faster, brown, and crisp in the oven.
• Baste the chicken with homemade bbq sauce if you like, or grab a bottle of store-bought bbq sauce for convenience.
• The total cooking time will vary depending on the size and thickness of your chicken and on the temperature of the meat when it goes into the oven. As a result, a meat thermometer is always the best way to know when your chicken is done. It will be perfectly tender and juicy when it reaches 165°F.
• Don’t line your baking sheet with parchment paper, since the paper can catch fire under the broiler. If you want to line the sheet pan for easy cleanup, use aluminum foil that you spray lightly with nonstick cooking spray.

Nutrition

Serving: 1/4 of the recipeCalories: 375kcalCarbohydrates: 20gProtein: 39gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 109mgSodium: 407mgPotassium: 1007mgFiber: 3gSugar: 12gVitamin A: 1681IUVitamin C: 101mgCalcium: 59mgIron: 2mg

Keyword: healthy sheet pan chicken and veggies, sheet pan chicken and vegetables, sheet pan chicken and veggies, sheet pan chicken breast and veggies

Course: Dinner

Cuisine: American

Author: Blair Lonergan

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