Go Back
In the world of home cooking, simplicity and flavor often lead the way to delightful meals that bring families together. The Sizzling One-Pan BBQ Chicken & Veggie Fiesta is a perfect example of how you can create a mouthwatering dish without the hassle of multiple pots and pans. This recipe not only delivers on flavor but also showcases a colorful array of vegetables, making it an appealing choice for any dinner table. With a blend of juicy chicken thighs and vibrant veggies, this dish is designed to satisfy your cravings while being easy enough for weeknight dinners.

One-Pan BBQ Chicken and Vegetable Roast

Gather your loved ones for a flavor-packed Sizzling One-Pan BBQ Chicken & Veggie Fiesta! This easy weeknight dinner combines juicy chicken thighs with a vibrant mix of roasted veggies, all glazed in your favorite BBQ sauce. Its a quick, comforting meal that captures the essence of summer cookouts, perfect for busy nights. Enjoy the delightful aroma and colorful presentation that will have everyone craving seconds. Try it tonight and savor the flavors!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in, skin-on chicken thighs

2 cups baby potatoes, halved

1 cup bell peppers, sliced (mix of red and yellow for color)

1 cup red onion, cut into wedges

1 cup zucchini, sliced

1/4 cup olive oil, divided

1/2 cup BBQ sauce (your favorite brand)

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

Fresh parsley, chopped for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting.

    Marinate the Chicken: In a large mixing bowl, combine the chicken thighs with minced garlic, 2 tablespoons of olive oil, smoked paprika, salt, pepper, and chopped rosemary. Toss the chicken thoroughly to ensure it is well-coated with the marinade and set aside to absorb the flavors.

      Prepare the Vegetables: In a separate bowl, combine the halved baby potatoes, sliced bell peppers, red onion wedges, and zucchini. Drizzle with the remaining olive oil (about 2 tablespoons) and season with a pinch of salt and pepper. Toss everything together until the vegetables are evenly coated.

        Arrange Ingredients on Baking Sheet: On a large baking sheet or roasting pan, place the marinated chicken thighs in the center. Surround them with the seasoned vegetables, spreading them out into a single layer for even cooking.

          Add BBQ Sauce: Generously brush the tops of the chicken thighs with BBQ sauce, reserving some for later use when serving.

            Roast to Perfection: Transfer the baking sheet to the preheated oven and roast for 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender. Halfway through the cooking time, give the vegetables a gentle toss for even roasting.

              Finish and Serve: Once the chicken is fully cooked, brush it again with remaining BBQ sauce for an extra flavor boost. Allow the dish to rest for a few minutes. Garnish with freshly chopped parsley if desired, then serve hot directly from the pan, offering any remaining BBQ sauce on the side.

                Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings