Sheet Pan Barbecue Chicken Dinner

  • 3-4 boneless skinless chicken breasts
  • 8-10 small red potatoes, quartered
  • 1 large red bell pepper, cut into 1-inch chunks
  • 1 red onion, cut into 1-inch chunks
  • 1 large zucchini, quartered and sliced into chunks
  • 4 ears corn, shucked
  • 2 tablespoons butter
  • 1/2 cup barbecue sauce of choice
  • Olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon brown sugar
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  1. Preheat oven to 400°F and grease a rimmed baking sheet with nonstick spray.
  2. Add potatoes, zucchini, red onion, and bell pepper to baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  3. Stir together barbecue seasoning (paprika, chili powder, garlic powder, brown sugar, cumin, and salt) and season chicken breasts with seasoning and salt and pepper.
  4. Spread veggies out on baking sheet, leaving room for corn in one corner. Nestle seasoned chicken in amongst the veggies.
  5. Season corn with salt and pepper and top each cob with 1/2 tablespoon of butter. Wrap each cob in foil. Arrange cobs in empty space on baking sheet.
  6. Bake in upper third of oven until chicken reaches 165°F, about 25 minutes.
  7. Remove and brush chicken with barbecue sauce. Return to oven and turn broiler to high. Let broil until sauce starts to caramelize and veggies are tinged with color, 2-3 minutes. Serve and enjoy!

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