sheet-pan-bbq-chicken-sweet-potatoes-red-onions

Sheet Pan BBQ Chicken with Sweet Potatoes and Red Onions

TOTAL
50min
PREP
15min
COOK
35min
Easy

A simple and delicious weeknight meal, this sheet pan dinner features tender chicken tossed in smoky BBQ sauce, roasted alongside caramelized sweet potatoes and red onions. Minimal cleanup, maximum flavor!

550 Calories
35g Protein
45g Carbs
25g Fats

*Nutrition per serving

Sheet Pan
BBQ
Chicken
Sweet Potato

Ingredients

Servings: 4
680g (1.5 lb) Chicken thighs, boneless, skinless
450g (1 lb) Sweet potatoes
1 large Red onion
60ml (1/4 cup) Olive oil
1 tbsp (15ml) Smoked paprika
1 tsp (5ml) Garlic powder
1 tsp (5g) Salt
1/2 tsp (2.5g) Black pepper
240ml (1 cup) BBQ sauce
2 tbsp (30ml) Fresh parsley

Steps

1

Preheat your oven to 200°C (400°F). Line a large baking sheet (approximately 33cm x 45cm or 13x18 inches) with parchment paper for easy cleanup. This step is crucial for preventing sticking and ensuring even cooking.

2

In a large bowl, combine the cubed sweet potatoes and red onion wedges. Drizzle with 30ml (2 tablespoons) of the olive oil. Sprinkle with half of the smoked paprika (1/2 tbsp or 7.5ml), garlic powder (1/2 tsp or 2.5ml), salt (1/2 tsp or 2.5g), and black pepper (1/4 tsp or 1.25g). Toss everything thoroughly to ensure the vegetables are evenly coated with oil and seasonings. This ensures they roast beautifully and develop a nice flavor.

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Ensure all pieces of sweet potato and onion are coated. Uneven coating can lead to some pieces being bland or overcooked.

3

Spread the seasoned sweet potatoes and red onions in a single layer on one half of the prepared baking sheet. Try not to overcrowd the pan, as this can cause the vegetables to steam rather than roast. If necessary, use two baking sheets.

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A single layer is key for achieving crispy edges on the vegetables.

4

In the same bowl (no need to wash it), add the chicken pieces. Add the remaining 30ml (2 tablespoons) of olive oil. Sprinkle with the remaining smoked paprika (1/2 tbsp or 7.5ml), garlic powder (1/2 tsp or 2.5ml), salt (1/2 tsp or 2.5g), and black pepper (1/4 tsp or 1.25g). Toss well to coat the chicken evenly.

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Using the same bowl minimizes dishes.

5

Place the seasoned chicken pieces in a single layer on the other half of the baking sheet, next to the vegetables. Ensure there is a little space between each piece for even cooking.

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Avoid overlapping chicken pieces to prevent uneven cooking and ensure a good sear.

6

Place the baking sheet in the preheated oven and roast for 20 minutes. This initial roasting time allows the sweet potatoes to begin softening and the chicken to start cooking.

7

After 20 minutes, carefully remove the baking sheet from the oven. Pour the BBQ sauce evenly over the chicken pieces. Gently toss the chicken in the sauce directly on the baking sheet to coat each piece.

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Be careful not to disturb the vegetables too much when tossing the chicken.

8

Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 74°C or 165°F) and the vegetables are tender and slightly caramelized. The BBQ sauce on the chicken should be bubbly and slightly thickened.

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Check the chicken with an instant-read thermometer for accuracy. The vegetables should be fork-tender.

9

Once cooked, remove the baking sheet from the oven. Let it rest for a few minutes. Garnish with fresh chopped parsley, if desired, before serving.

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