This easy sheet pan dinner brings together juicy chicken thighs, tender potatoes, crisp green beans, and sweet corn for a hearty, flavor-packed meal. Everything roasts together on one pan, making cleanup a breeze while delivering a perfect balance of savory, fresh, and comforting flavors. It’s a weeknight winner you’ll want on repeat.

sheet pan with chicken thighs, corn, green beans and potatoes.

Sheet Pan BBQ Chicken Thighs with Baby Potatoes, Green Beans & Corn

If you’re craving comfort food that’s easy to make, this sheet pan dinner is a must-try. The chicken thighs stay tender and juicy while the vegetables caramelize to perfection in the oven. A generous brush of BBQ sauce ties it all together, giving each bite a burst of tangy-sweet flavor.

I love meals like this because they combine lean protein, colorful vegetables, and fiber-rich potatoes into a single dish that’s as satisfying as it is balanced. Plus, sheet pan recipes are versatile—you can swap in your favorite BBQ sauce or seasonal veggies without compromising on taste.

Looking for more sheet pan meals? Check out this Sheet Pan Salmon and Asparagus and Sheet Pan Chicken and Vegetables.

Why you'll love this recipe

Some of the reasons why I love this sheet pan recipe.

Balanced & Wholesome: A complete meal in one pan with protein, complex carbs, and colorful vegetables.
Full of Flavor: Smoky-sweet BBQ sauce perfectly complements juicy chicken and roasted veggies.
Easy Weeknight Dinner: Minimal prep, hands-off cooking, and easy cleanup.
Customizable: Switch up the vegetables or try a different BBQ sauce for endless

Ingredients

Nothing is complicated about this recipe. You can find all of the ingredients at your local grocery store.

chicken thighs, bone-in, skin-on
baby potatoes, halved
green beans, trimmed
3 small ears of corn, halved
BBQ sauce
olive oil
salt
black pepper
garlic powder
paprika

Tips for Perfecting Your Dish

Even Cooking: Cut potatoes into similar sizes so they roast evenly with the chicken.
Crispy Veggies: Add green beans in the last 10–15 minutes of roasting to keep them crisp-tender.
Flavor Boost: Mix a little smoked paprika or garlic powder into the BBQ sauce before brushing it on.

How to make Sheet Pan BBQ Chicken Thighs with Baby Potatoes, Green Beans & Corn

Preheat oven to 400°F. Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
Place the halved baby potatoes on one-third of the sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with garlic powder, salt, and pepper. Toss to coat.
Nestle the chicken thighs in the center of the pan. Season with salt, pepper, and paprika. Brush both sides generously with BBQ sauce.
Add green beans and mini corn on the cob to the remaining third of the pan. Drizzle with the remaining olive oil and season lightly with salt.
Bake for 30 to 35 minutes, or until the chicken reaches 165°F internal temperature and the skin is golden and crisp. Potatoes should be fork-tender, and the corn lightly roasted.
For extra caramelization, broil (just the chicken) for 2 to 3 minutes at the end of cooking.
Garnish with chopped parsley before serving, if desired.

potatoes on a sheet pan. — Place the halved baby potatoes on sheet pan. Drizzle with oil and season.

How to store and reheat

Store in an airtight container for 3-4 days.

Reheat in a 350°F oven or skillet until warmed through.

FAQs

Can I use boneless thighs or chicken breasts?
Yes. Boneless thighs or breasts will cook faster—check for doneness at 25–28 minutes and avoid overbaking.

Can I swap the vegetables?
Yes. You can substitute with broccoli, asparagus, or sliced bell peppers. Watch cook time for more delicate vegetables.