By The foodoodle kitchen · Published September 20, 2026
Sheet Pan BBQ Chicken with Vegetables
A one-pan weeknight dinner with chicken thighs glazed in barbecue sauce, roasted with potatoes and corn.
Serves 4 · Prep 10 min · Cook 30 min · 40 min total · Easy
ChickenGluten-freeDairy-freeNut-freeUnder an hourEasyDinnerAmericanWeeknightKid-approvedOne potSummer
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Ingredients
- 4 chicken thighs, skin-on, bone-in
- 1 cup barbecue sauce
- 1 lb potatoes, cut into cubes
- 1 cup corn, frozen or fresh
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
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Method
- Preheat the oven to 425°F (220°C). 5 min
- In a large bowl, combine the cubed potatoes, olive oil, salt, and black pepper. Mix well. 3 min
- Spread the seasoned potatoes on one side of a large baking sheet. 2 min
- In the same bowl, add the chicken thighs and half of the barbecue sauce. Toss to coat. 3 min
- Place the chicken thighs on the baking sheet next to the potatoes, skin-side up. 2 min
- Pour the corn around the chicken and potatoes on the baking sheet. 2 min
- Brush the remaining barbecue sauce over the chicken thighs. 2 min
- Roast in the oven for 25-30 minutes, until chicken is cooked through and potatoes are tender. 30 min
