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- 4 bone-in, skin-on chicken thighs - 2 medium sweet potatoes, peeled and cubed - 1 red bell pepper, sliced - 1 red onion, cut into wedges - 2 tablespoons olive oil - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley for garnish - Additional seasoning options When I prepare BBQ Chicken & Sweet Potato Sheet Pan, I love how simple it is. The main ingredients shine through. The chicken thighs bring a rich flavor. The skin crisps up nicely during baking. Sweet potatoes add a sweet touch, making the dish balanced. I choose red bell peppers and red onions for a pop of color. They also bring extra flavor and crunch. The olive oil helps everything cook evenly. The spices, like smoked paprika and garlic powder, add depth. Salt and pepper round out the taste. For garnishes, I often use fresh parsley. It adds a bright touch and freshness. If you want, you can try other spices too. This recipe is flexible, allowing you to adapt based on your taste. - Preheat your oven to 400°F (200°C). This step is key to a perfect bake. - In a large bowl, add the cubed sweet potatoes, sliced red bell pepper, and red onion. - Drizzle with olive oil, then sprinkle on smoked paprika, garlic powder, salt, and pepper. - Toss everything well to coat the veggies evenly. This ensures great flavor in every bite. - Transfer the seasoned veggies to a large, rimmed sheet pan. Spread them out in a single layer. - In the same bowl, add the chicken thighs. Pour half of the BBQ sauce over the chicken. Make sure each thigh is well coated. - Nestle the chicken among the sweet potatoes and veggies on the pan. This helps the flavors mingle as they cook. - Bake in the preheated oven for 25 minutes. - After 25 minutes, take the pan out and brush the remaining BBQ sauce on the chicken thighs. - Return the pan to the oven. Bake for another 15-20 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C) and that the sweet potatoes are tender. - Once done, let the dish rest for a few minutes. This helps keep the juices in the chicken. - Serve straight from the pan for a rustic touch! If you like, garnish with fresh parsley for a pop of color. Enjoy your meal! To get crispy skin on your chicken, start with bone-in, skin-on thighs. This cut keeps moisture in and gives great flavor. Pat the skin dry with a paper towel. This helps the skin crisp up nicely. Season the chicken well. Use salt and pepper for flavor. Brush on BBQ sauce before and after baking. For tender sweet potatoes, cut them into even cubes. This ensures they cook at the same rate. Toss them with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out on the sheet pan. Avoid overcrowding; this helps them roast instead of steam. Choosing the right BBQ sauce can change the dish. I recommend a sauce with a balance of sweet and tangy. You can try a smoky or spicy sauce for extra depth. Add your favorite spices to the mix. Consider a pinch of cayenne for heat or brown sugar for added sweetness. This gives you a unique flavor profile. Serving directly from the sheet pan looks inviting. It adds a rustic touch that everyone loves. For a fun twist, sprinkle sesame seeds or chopped scallions on top. This adds color and texture. Use a large spoon or tongs for easy serving. Make it a family-style meal. Everyone can take what they want straight from the pan. {{image_2}} You can swap out ingredients for variety. For meat, try chicken breast or beef. If you want a plant-based option, use tofu or tempeh. Each option brings its own flavor and texture. For veggies, you can include carrots, zucchini, or broccoli. Mix and match to suit your taste. Just remember to cut the veggies into similar sizes. This ensures they cook evenly. BBQ sauce comes in many flavors. Try sweet, tangy, or spicy options. Each sauce adds a new twist to the dish. You could also make your own sauce with honey, mustard, and vinegar. When it comes to seasoning, you can play with spices. Add chili powder for heat or rosemary for a fresh taste. Each change keeps the meal exciting. This dish pairs well with simple sides. Try a fresh green salad or steamed green beans. Both add color and crunch to your plate. For drinks, iced tea or lemonade works great. You can also serve it with a light beer or a fruity wine. These options enhance the meal and make it more enjoyable. To store leftovers safely, let the dish cool down first. Place the BBQ chicken and sweet potatoes in a shallow container. This helps them cool faster. Use airtight containers to keep them fresh. Glass or plastic containers with tight lids work well. Label each container with the date to track freshness. For reheating, use an oven or microwave. The oven gives the best texture. Preheat it to 350°F (175°C). Heat the dish for about 20-25 minutes. If using a microwave, cover the dish. Heat on medium power for 5-7 minutes. Check if the chicken is warm throughout. Aim for an internal temperature of 165°F (75°C). To freeze, place the cooled leftovers in freezer-safe bags. Remove as much air as possible. This helps prevent freezer burn. You can freeze the dish for up to three months. When ready to eat, thaw overnight in the fridge. For best flavor, reheat in the oven. This keeps the chicken juicy and the sweet potatoes tender. Can I use boneless chicken thighs? Yes, you can use boneless chicken thighs. They will cook faster. Just adjust the baking time to check for doneness. Make sure they reach 165°F (75°C). How long can I store leftovers? You can store leftovers in the fridge for up to four days. Keep them in an airtight container to maintain freshness. What can I substitute for BBQ sauce? If you want a change, try using honey mustard or teriyaki sauce. Both add great flavor. You could also make a homemade sauce with ketchup and spices. How do I know when sweet potatoes are fully cooked? Sweet potatoes are done when they are tender. You can test this by poking them with a fork. If it goes in easily, they are ready. Is this recipe suitable for meal prep? Yes! This dish is perfect for meal prep. You can portion it into containers for easy lunches or dinners throughout the week. Can I make it healthier? Absolutely! Use less BBQ sauce or choose a low-sugar version. You can also add more veggies for extra nutrients. Try adding broccoli or zucchini to the mix. This BBQ chicken and sweet potato sheet pan recipe offers a simple and tasty way to cook. You learned the essential ingredients, straightforward steps, and helpful tips. Remember, use fresh veggies and your favorite spices for the best flavor. Don't hesitate to mix things up with different meats or sauces. Enjoy this dish at family gatherings or meal prep sessions. It’s fun to serve and share. Try it out, and make it your own!

BBQ Chicken & Sweet Potato Sheet Pan

Elevate your dinner game with this delicious BBQ Chicken & Sweet Potato Sheet Pan recipe! This one-pan meal features tender chicken thighs, flavorful sweet potatoes, and vibrant veggies, all coated in your favorite BBQ sauce. It's quick to prepare and perfect for busy weeknights! Ready in just 45 minutes, gather your ingredients and click through to explore the full recipe and make mealtime effortless and tasty.
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 medium sweet potatoes, peeled and cubed

1 red bell pepper, sliced

1 red onion, cut into wedges

1 cup BBQ sauce (your choice of flavor)

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the cubed sweet potatoes, sliced red bell pepper, and red onion. Drizzle with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss well to coat the vegetables evenly.

      Transfer the seasoned vegetables to a large rimmed sheet pan, spreading them out in an even layer.

        In the same mixing bowl, add the chicken thighs. Pour half of the BBQ sauce over the chicken, ensuring that each piece is generously coated.

          Nestle the chicken thighs among the sweet potatoes and vegetables on the sheet pan.

            Bake in the preheated oven for 25 minutes.

              After 25 minutes, remove the pan from the oven and brush the remaining BBQ sauce over the chicken thighs.

                Return the sheet pan to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C) and the sweet potatoes are tender.

                  Once done, let the dish rest for a few minutes before serving.

                    Garnish with chopped fresh parsley if desired and serve straight from the pan for a rustic touch!

                      Prep Time, Total Time, Servings: 10 mins | 45 mins | 4 servings

                        - Presentation Tips: Serve directly from the sheet pan for a visually appealing family-style meal. Consider adding a sprinkle of sesame seeds or chopped scallions for extra texture and color.