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BBQ Chicken And Potatoes

Sheet Pan BBQ Chicken and Potatoes Recipe

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Prep Time 8 minutes
Cook Time 38 minutes
Total Time 46 minutes
Servings: 4 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs baby potatoes, halved if large
  • 4 bone-in, skin-on chicken thighs
  • 1 cup BBQ sauce
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp black pepper

Method
 

  1. Combine the olive oil, smoked paprika, garlic powder, salt, and pepper in a large bowl. Add the chicken thighs and halved potatoes, and toss to coat evenly. Spread in a single layer on a rimmed baking sheet, chicken skin side up.
  2. Place the sheet on the center rack of a cold oven, set to 400°F (200°C), and roast for 20 minutes.
  3. Remove the pan and brush half the BBQ sauce over the chicken and drizzle the rest over the potatoes. Toss the potatoes to coat. Return to the oven and roast 15 to 20 minutes more, until the chicken reaches 165°F and the potatoes are tender.
  4. Optional: switch to broil, move the pan to the top rack, and broil for 2 to 3 minutes until the sauce blisters and the edges char.
  5. Plate the chicken and potatoes, spooning any extra sauce from the pan over the top, and serve hot.

Notes

If your pan looks dry partway through the second roast, add a splash of water to keep the potatoes from sticking. Thin BBQ sauces may need an extra brush halfway through the final roast to build up the glaze.