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- 4 boneless, skinless chicken thighs - 2 large sweet potatoes, peeled and cubed - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup BBQ sauce (your favorite brand) - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste These main ingredients create a tasty, balanced dish. The chicken thighs add protein, while sweet potatoes provide fiber and vitamins. Bell peppers bring color and crunch. The BBQ sauce gives that sweet and smoky flavor that everyone loves. - Fresh parsley, chopped (for garnish) A sprinkle of fresh parsley adds a nice touch. It makes the dish look bright and fresh. Plus, the parsley adds a bit of flavor that enhances the BBQ sauce. - Sheet pan - Parchment paper - Mixing bowls Having the right tools makes cooking easier. A sheet pan helps everything cook evenly. Parchment paper makes cleanup a breeze. Mixing bowls are perfect for tossing your veggies and chicken with spices and sauce. - Preheat oven to 400°F (200°C). - Line a large sheet pan with parchment paper. This step helps with easy cleanup. The parchment paper keeps the chicken and veggies from sticking. - Toss sweet potatoes and bell peppers with olive oil and spices. - Spread vegetables onto one side of the sheet pan. First, peel and cube the sweet potatoes. Then, slice the bell peppers. Combine these in a bowl. Add olive oil, smoked paprika, garlic powder, salt, and pepper. Mix until all pieces are coated. This makes the veggies flavorful and tender. - Coat chicken thighs with BBQ sauce. - Place chicken on the opposite side of the sheet pan. Take the chicken thighs and toss them in half of the BBQ sauce. This adds a nice flavor. Then, place them on the sheet pan away from the veggies. Make sure to keep space between the chicken and vegetables for even cooking. - Bake for 25-30 minutes. - Brush chicken with BBQ sauce in the last 5 minutes. Put the sheet pan in the oven and set a timer. The chicken should reach an internal temperature of 165°F (74°C). In the last 5 minutes, brush on the remaining BBQ sauce. This gives it a sticky, sweet glaze. Enjoy the smell wafting through your kitchen! To make sure the chicken is safe to eat, check the internal temperature. Use a meat thermometer. The chicken should reach 165°F (74°C). This ensures it is cooked properly. Avoid overcooking the chicken for the best taste. Overcooked chicken can become dry. Set a timer for 25 minutes. Check the temperature. If it’s not ready, add a few more minutes. Sweet potatoes can be seasoned in fun ways. Try adding cinnamon or cayenne pepper for a twist. You can also mix in some honey for sweetness. Adjust the cooking time based on how you like your sweet potatoes. If you want them very soft, cook them a bit longer. If you like a firmer bite, check them at 25 minutes. Using parchment paper makes clean-up a breeze. It keeps the sheet pan clean and saves you time. Just lift off the paper after cooking, and you’re done. For quick clean-up, soak the sheet pan in warm soapy water right after use. This helps remove stuck-on food. A little baking soda can also help if needed. {{image_2}} You can switch up the proteins. Instead of chicken thighs, try chicken breasts or even tofu. The texture changes, but the dish stays tasty. You can also use other vegetables. Zucchini and broccoli work great in this recipe. They add different flavors and colors. Mix and match to find your favorite combo. Experiment with different BBQ sauces. Each sauce has a unique taste. Some are sweet, while others are tangy or spicy. This can change the whole meal. You can also add spices for more heat or sweetness. A pinch of cayenne can kick it up. A touch of brown sugar can make it sweeter. Need a gluten-free option? Most BBQ sauces are gluten-free, but always check the label. If you want a vegetarian version, swap the chicken for chickpeas or lentils. They provide protein and pair well with sweet potatoes. When you have leftovers, cool them down first. Place the chicken and sweet potatoes in shallow containers. This helps them cool faster. Cover them tightly with lids or plastic wrap. Store the leftovers in the fridge. They last about 3 to 4 days. To reheat, the oven is best. Preheat your oven to 350°F (175°C). Place the chicken and sweet potatoes on a baking sheet. Heat for about 15-20 minutes. This keeps the chicken juicy and sweet potatoes soft. You can also use a microwave. Heat in short bursts of 1-2 minutes. This works but might make the chicken a bit dry. You can freeze leftovers too. Let the food cool completely. Pack it in airtight containers or freezer bags. Label them with the date. Food can last for up to 3 months in the freezer. When ready to eat, thaw in the fridge overnight. You can also use the microwave for a quicker thaw. Just remember to heat it thoroughly before serving. Cook BBQ chicken for 25-30 minutes at 400°F (200°C). The chicken needs to reach an internal temperature of 165°F (74°C) to be safe and juicy. Use a meat thermometer to check this. When it’s done, the chicken will be tender and full of flavor. Yes, you can use frozen sweet potatoes. You should adjust the cooking time, adding an extra 5-10 minutes. Make sure to spread the sweet potatoes evenly on the sheet pan. This helps them cook through. If they are still a bit frozen, they may need more time to get soft. I love serving this dish with a fresh green salad or coleslaw. You can also pair it with rice or quinoa. These sides balance the meal well. For a fun twist, serve it with cornbread for a comforting touch. You can prepare the sweet potatoes and chicken thighs ahead of time. Just coat them in BBQ sauce and store them in the fridge. This makes cooking easy later. When you’re ready, bake them as directed. Leftovers also store well in the fridge for up to three days. This blog post covered everything you need to make sheet pan BBQ chicken with sweet potatoes and bell peppers. You learned about the main ingredients, step-by-step cooking, and useful tips. Remember to check the chicken temperature and adjust for your taste. Don’t forget to explore variations and make it your own. With these methods, you’ll enjoy delicious meals. Now, get cooking and enjoy your time in the kitchen!

Sheet Pan BBQ Chicken Sweet Potatoes

Make dinner a breeze with this delicious Sheet Pan BBQ Chicken & Sweet Potatoes recipe! Perfect for busy nights, it combines tender chicken thighs and sweet, roasted veggies, all cooked in one pan for easy cleanup. With just a few simple ingredients and mouthwatering BBQ flavor, you can have a satisfying meal on the table in under 40 minutes. Click to explore this recipe and elevate your weeknight dinners!
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Ingredients
  

4 boneless, skinless chicken thighs

2 large sweet potatoes, peeled and cubed

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup BBQ sauce (your favorite brand)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a large bowl, combine the cubed sweet potatoes, sliced bell peppers, olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until the vegetables are well coated.

      Spread the sweet potatoes and bell peppers evenly on one side of the sheet pan.

        In the same bowl, toss the chicken thighs in half of the BBQ sauce until fully coated. Place the chicken on the other side of the sheet pan.

          Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the sweet potatoes are tender.

            In the last 5 minutes of cooking, brush the remaining BBQ sauce on top of the chicken for an extra layer of flavor.

              Once done, remove the sheet pan from the oven and let it rest for a few minutes.

                Garnish with freshly chopped parsley before serving.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4