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To create a delicious sheet pan BBQ chicken with sweet potatoes, you need a few key ingredients. Here’s what you’ll need: - 4 bone-in, skin-on chicken thighs - 2 large sweet potatoes, peeled and cubed - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 red onion, sliced - 1 cup BBQ sauce (homemade or store-bought) - 2 tablespoons olive oil - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh parsley for garnish Each ingredient plays a role in making this dish pop with flavor. The chicken thighs give you juicy meat with crispy skin. Sweet potatoes provide a sweet contrast to the savory BBQ sauce. Bell peppers and onions add color and crunch. The BBQ sauce can be your favorite brand or a homemade mix. Olive oil helps to coat the veggies, making them tender and tasty. The seasonings like smoked paprika, garlic powder, and onion powder enhance the overall flavor. Don’t forget the fresh parsley! It adds a nice touch when you serve the dish. Collect all these ingredients, and you are ready to start cooking! Start by preheating your oven to 400°F (200°C). This step helps cook everything evenly and quickly. Take a large bowl and add the cubed sweet potatoes, diced red and yellow bell peppers, and sliced red onion. Drizzle 2 tablespoons of olive oil over the veggies. Season them with 2 teaspoons of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and some salt and pepper. Toss the mix well so all the veggies are coated with the oil and spices. Next, grab your chicken thighs. Pat them dry with paper towels. This helps the skin crisp up. Season them with salt and pepper. Drizzle a little olive oil on top, then brush each thigh with BBQ sauce. Make sure each piece is covered well for that rich flavor. Line a large baking sheet with parchment paper for easy cleanup. Spread the seasoned sweet potatoes and peppers evenly on the sheet. Then, place the BBQ-coated chicken thighs on top of the veggies. This way, the chicken juices will soak into the vegetables while cooking. Put the sheet pan in the oven and bake for about 35-40 minutes. Use a meat thermometer to check that the chicken reaches 165°F (75°C). Stir the veggies halfway through to ensure they cook evenly and do not stick. In the last 5 minutes of baking, brush more BBQ sauce over the chicken. This adds a stickier, tastier glaze. Once done, take the pan out of the oven, garnish with chopped fresh parsley, and serve hot. Enjoy your flavorful meal! To cook chicken thighs just right, start by drying them with paper towels. This step helps the skin crisp up nicely. Season them well with salt, pepper, and olive oil. Brush on BBQ sauce generously to add flavor. Bake the chicken on top of the sweet potatoes and peppers. This allows the juices to drip down, keeping everything moist. Use a meat thermometer to check the chicken's temperature. It should reach 165°F (75°C). If you want even more flavor, glaze with extra BBQ sauce in the last few minutes of baking. For fluffy sweet potatoes, cut them into even-sized cubes. This ensures they cook at the same rate. Toss them in olive oil and seasonings for added taste. The key is to bake them until they are tender, about 35-40 minutes. Stir the vegetables halfway through cooking. This helps them brown evenly and prevents sticking. If you want a creamier texture, you can mash them slightly before serving. You can use any BBQ sauce you like! Store-bought sauces are quick and tasty. I often use a smoky or sweet BBQ sauce for this dish. If you prefer homemade, mix ketchup, brown sugar, vinegar, and spices for a simple version. For a spicy kick, add some hot sauce or chipotle. Always taste the sauce before using it to make sure it fits your flavor. {{image_2}} You can mix up the veggies in this dish. Try using carrots, zucchini, or broccoli. Each veggie adds its own taste and crunch. You can even add corn for some sweetness. Just remember to cut them into even pieces. This helps them cook well with the chicken. If you want to change the protein, chicken is not the only choice. You can use bone-in chicken breasts or even pork chops. For a lighter option, try using turkey thighs. If you prefer plant-based proteins, use firm tofu. Just make sure tofu is well-pressed and seasoned. The BBQ sauce you use can change the whole dish. You might like a sweet sauce with honey or maple syrup. If you prefer heat, try a spicy BBQ sauce with chipotle or jalapeños. For a unique twist, use teriyaki sauce or even a tangy mustard sauce. Feel free to mix and match flavors to find your perfect bite. Let the food cool down first. Place the chicken and sweet potatoes in an airtight container. This keeps them fresh for later. Store them in the fridge for up to three days. If you want them to last longer, consider freezing them. For the best taste, reheat in the oven. Set your oven to 350°F (175°C). Place the leftovers on a baking sheet. Cover them with foil to keep moisture in. Heat for about 20-25 minutes, or until warm. You can also use a microwave, but the oven keeps the chicken crispy. If you make a big batch, freezing is a great option. Place the cooled chicken and sweet potatoes in a freezer-safe bag. Squeeze out the air before sealing. These can last for up to three months in the freezer. When you want to eat them, thaw in the fridge overnight before reheating. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust your baking time to about 25-30 minutes. Check the chicken's temperature; it needs to reach 165°F (75°C). Boneless thighs offer great flavor and tenderness. Many sides work well with BBQ chicken and sweet potatoes. Here are some ideas: - Coleslaw adds crunch and freshness. - Corn on the cob is a classic choice. - A simple green salad can lighten the meal. - Grilled vegetables bring out smoky flavors. These sides can make your meal more filling and balanced. Yes, you can prepare this dish in advance. You can chop the veggies and season the chicken a day ahead. Store them in the fridge until you're ready to cook. This will save time and keep the flavors fresh. Just remember to bake it when you're ready to enjoy! This blog post covered how to make a tasty sheet pan meal with chicken and veggies. We discussed key ingredients, step-by-step instructions, and helpful tips. You learned how to ensure your chicken is cooked just right and how to store leftovers. With these ideas, you can easily change up ingredients and flavors. Enjoy the cooking journey and make this meal a family favorite!

Sheet Pan BBQ Chicken Sweet Potatoes

Get ready for a Finger-Lickin’ BBQ Chicken & Sweet Potato Fiesta that will delight your taste buds! This easy recipe features juicy BBQ chicken thighs baked to perfection with seasoned sweet potatoes and colorful peppers. In just 50 minutes, you can serve up a delicious meal everyone will love. Dive into the recipe now to create this tasty dish that’s sure to impress your family and friends. Click through to explore the full recipe!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 large sweet potatoes, peeled and cubed

1 red bell pepper, diced

1 yellow bell pepper, diced

1 red onion, sliced

1 cup BBQ sauce (homemade or store-bought)

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare Vegetables: In a large bowl, combine the cubed sweet potatoes, diced red and yellow bell peppers, and sliced red onion. Drizzle with olive oil and season with smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.

      Chicken Prep: Pat the chicken thighs dry with paper towels, then season them with salt, pepper, and a drizzle of olive oil. Brush a generous amount of BBQ sauce all over each thigh.

        Arrange on Sheet Pan: On a large baking sheet lined with parchment paper, spread the seasoned sweet potatoes and peppers evenly. Place the BBQ-coated chicken thighs on top of the vegetables.

          Bake: Bake in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are tender, stirring the vegetables halfway through.

            Final Glaze: In the last 5 minutes of baking, brush additional BBQ sauce over the chicken for a stickier glaze if desired.

              Serve: Remove from the oven, garnish with freshly chopped parsley, and serve hot.

                Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4