Sheet Pan BBQ Chicken Thighs with Baby Potatoes, Green Beans & Corn
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.
Servings 4
Calories
Ingredients
- 6 bone-in skin-on chicken thighs
- 1½ pounds baby potatoes halved
- 12 ounces green beans trimmed
- 3 mini corn on the cob or 3 small ears of corn, halved if needed
- ¾ cup BBQ sauce homemade or store-bought
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Fine salt
- ½ teaspoon Black pepper
- chopped fresh parsley optional garnish
Instructions
- Preheat oven to 400°F (200°C). 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.