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Easy Crispy Sheet Pan BBQ Chicken Recipe with Corn and Potatoes

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A no-fuss, crowd-pleasing sheet pan BBQ chicken with crispy skin, roasted corn, and tender potatoes that comes together in under 45 minutes.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1.5 pounds baby potatoes, washed and halved (Yukon Gold or red potatoes recommended)
  • 2 ears corn on the cob, cut into thirds or halves
  • 1/2 cup BBQ sauce (medium-sweet with a hint of smokiness)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, toss the halved baby potatoes and cut corn with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the potatoes and corn in a single layer on a large rimmed baking sheet, leaving space for the chicken.
  4. Pat dry the chicken thighs with paper towels. Rub each with olive oil, then season with salt, pepper, and a pinch of smoked paprika. Brush each thigh generously with BBQ sauce, avoiding the underside.
  5. Place the sheet pan with potatoes and corn in the oven and roast for 15 minutes.
  6. After 15 minutes, move the potatoes and corn to one side of the pan using tongs.
  7. Nestle the chicken thighs skin-side up in the cleared space on the pan. Return to the oven and roast for another 20-25 minutes.
  8. About 3-5 minutes before done, switch the oven to broil to caramelize the BBQ sauce and crisp the chicken skin. Watch closely to avoid burning.
  9. Check that the chicken has reached an internal temperature of 165°F (74°C), potatoes are fork-tender, and corn is slightly charred.
  10. Remove from oven and let the chicken rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Patting the chicken dry before seasoning is crucial for crispy skin. Avoid overcrowding the pan to allow the skin to crisp properly. Use the broil step carefully to caramelize the BBQ sauce without burning. Toss potatoes halfway through initial roasting if cooking unevenly. Leftovers reheat well in a 350°F oven for 10-15 minutes to restore crispiness.

Nutrition

Keywords: BBQ chicken, sheet pan dinner, crispy chicken thighs, roasted potatoes, corn on the cob, easy dinner, weeknight meal, one-pan meal

Find it online: https://yumnode.com/easy-crispy-sheet-pan-bbq-chicken-recipe-with-corn-and-potatoes/