Sheet Pan BBQ Chicken with Corn (Printable)

Tender BBQ chicken, sweet corn, and roasted peppers cooked together on one pan for an effortless family dinner.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/2 cup BBQ sauce, plus extra for serving

→ Vegetables

08 - 2 ears corn on the cob, cut into 3-4 pieces each
09 - 2 large bell peppers (red, yellow, or orange), seeded and cut into thick strips
10 - 1 medium red onion, cut into wedges
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

# Method:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or aluminum foil.
02 - Pat chicken thighs dry. In a small bowl, combine 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Rub the mixture evenly over all chicken thighs.
03 - Place chicken thighs on one side of the prepared baking sheet. Brush each thigh generously with BBQ sauce.
04 - In a large bowl, toss corn pieces, bell peppers, and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread vegetables in a single layer on the other side of the sheet pan.
05 - Roast in the preheated oven for 20 minutes. Remove from oven, brush chicken with additional BBQ sauce, and flip vegetables for even cooking.
06 - Return pan to oven and continue roasting for 15 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender with light caramelization.
07 - Transfer to serving platter and serve hot with extra BBQ sauce on the side.

# Expert Advice:

01 -
  • Everything cooks together on one sheet, which means you actually get to sit down instead of managing five different pans.
  • The chicken comes out so juicy that your family will forget they're eating something healthy and simple.
  • Those caramelized vegetables taste indulgent but require zero special technique or fussing.
02 -
  • Wet chicken skin will never crisp, so that pat-dry step isn't decoration—it's the difference between crackling skin and rubber.
  • If you crowd the pan, you'll steam instead of roast, and steamed vegetables taste like sadness, so give everything actual space to breathe.
03 -
  • Cut your corn pieces smaller rather than larger because smaller pieces roast evenly and get more of those caramelized, crispy edges that make corn taste like candy.
  • If you love extra sauce, make it a practice to brush the chicken twice during cooking instead of just once—that's how restaurants get their glossy finish.
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