BBQ Sheet Pan Chicken and Veggies

5 from 1 vote

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

Course Dinner

Cuisine American

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

Prep Time 20

Cook Time 25

Servings people

Calories 375kcal

Author Blair Lonergan

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

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.

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.