Description
This BBQ Chicken Sheet Pan Meal is a flavorful and easy-to-make dinner featuring tender, barbecue-glazed chicken breasts baked alongside a vibrant medley of baby potatoes, red onion, zucchini, and corn. Perfect for a wholesome weeknight meal, everything cooks together on one pan for minimal cleanup and maximum deliciousness.
Ingredients
Units
Scale
Chicken
- 4 boneless skinless chicken breasts, about 2 pounds, pounded to an even thickness
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup (140 g) barbecue sauce, divided
Vegetables
- 1 pound baby potatoes, halved lengthwise
- 1 large red onion, cut in half, then sliced about 1/4-inch thick, like half-moons
- 1 medium zucchini, cut in half lengthwise, then sliced about 1/4 inch thick, like half-moons
- 4 ears corn, husked and cut into 2-inch sections
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Parsley, chopped for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Season Chicken: Pat the chicken breasts dry with paper towels, then season evenly with kosher salt and black pepper for balanced seasoning.
- Apply Barbecue Sauce: Brush the chicken breasts with half of the barbecue sauce, coating all sides thoroughly. Reserve the other half of the sauce for basting later. Place the chicken on the lined baking sheet, spacing them about 2 inches apart to allow even cooking.
- Prepare Vegetables: In a large mixing bowl, combine baby potatoes, red onion slices, zucchini slices, corn pieces, olive oil, kosher salt, garlic powder, onion powder, and paprika. Toss well until all vegetables are evenly coated with the seasoning and oil.
- Arrange Vegetables: Spread the seasoned vegetables in a single layer around the chicken breasts on the baking sheet, ensuring they have enough space to roast properly.
- Bake: Place the baking sheet in the oven and bake for 50 minutes. Note that cooking time may vary slightly depending on the exact size of the chicken breasts.
- Baste Chicken: Remove the pan carefully from the oven and brush the remaining barbecue sauce over the chicken breasts to enhance flavor and glaze.
- Finish Baking: Return the pan to the oven and bake for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender when pierced with a fork.
- Garnish and Serve: Sprinkle chopped parsley over the entire sheet pan meal before serving to add a fresh, vibrant touch.
Notes
- Ensure chicken breasts are pounded to even thickness for uniform cooking.
- Use a meat thermometer to check chicken internal temperature for food safety.
- Parchment paper facilitates easy cleanup and prevents sticking but can be substituted with a silicone baking mat.
- Cooking times may vary slightly based on oven variations and size of chicken breasts; adjust accordingly.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
- Feel free to substitute barbecue sauce with your preferred marinade or glaze.
Nutrition
- Serving Size: 1 serving (1 chicken breast with vegetables)
- Calories: 480
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 42 g
- Cholesterol: 105 mg
