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One-Pan BBQ Chicken & Sweet Potatoes - Easy, Flavorful, Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts; see notes in FAQs)
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 red onion, cut into wedges (optional but recommended)
  • 1 red bell pepper, sliced into strips (optional)
  • 1/2 cup BBQ sauce, plus extra for serving
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder or chipotle powder (optional for heat)
  • 1 teaspoon kosher salt, divided (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon apple cider vinegar or lemon juice (to brighten at the end)
  • Fresh parsley or green onions, chopped, for garnish

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it for easy cleanup.
  2. Prep the vegetables: In a large bowl, toss the sweet potato cubes, red onion wedges, and bell pepper strips with 1 tablespoon olive oil, 1/2 teaspoon salt, and half of the paprika, garlic powder, and pepper.
  3. Season the chicken: Pat the chicken dry. In a separate bowl, mix 1 tablespoon olive oil, the remaining paprika, garlic powder, onion powder, chili powder (if using), 1/2 teaspoon salt, and black pepper. Coat the chicken evenly.
  4. Arrange on the pan: Spread the vegetables in a single layer, leaving space for the chicken. Nestle the chicken pieces among the vegetables so everything touches the pan for good browning.
  5. Roast, then sauce: Roast for 15 minutes. Remove the pan and brush the chicken generously with BBQ sauce. Toss the veggies lightly with any pan juices.
  6. Finish roasting: Return to the oven for 10–15 minutes, until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender with crisp edges. If you want more caramelization, broil for 2–3 minutes, watching closely.
  7. Brighten and rest: Drizzle the apple cider vinegar or lemon juice over the vegetables. Let the chicken rest 5 minutes. Brush with a little extra BBQ sauce if you like.
  8. Serve: Scatter chopped parsley or green onions over the top. Serve straight from the pan or plate it up with a side salad or steamed greens.