Go Back

Sheet Pan BBQ Chicken Thighs with Sweet Potatoes and Broccoli

This sheet pan wellington of flavor brings together juicy BBQ-glazed chicken thighs with caramelized sweet potatoes and bright broccoli. It’s a weeknight-friendly, hands-off approach to a complete, comforting meal that bakes all at once, saving you time on cleanup while delivering bold, family-friendly flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 6 bone-in chicken thighs, skin-on
  • 1/2 cup BBQ sauce
  • 2 sweet potatoes
  • 2 cups broccoli florets
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
  • Pat the chicken thighs dry with paper towels. This helps the BBQ glaze stick and the skin crisp. In a small bowl, mix olive oil, minced garlic, paprika, salt, and pepper. Rub half of this mixture over the chicken thighs and place them on the prepared sheet pan, skin side up.
  • Toss the sweet potato cubes with the remaining olive oil and a pinch of salt. Scatter them around the chicken on the sheet pan so there’s a single layer for even roasting.
  • Roast for about 15 minutes, then remove the sheet and brush the chicken with BBQ sauce. Toss the broccoli with a quick drizzle of oil and a pinch of salt, then add it to the pan alongside the potatoes.
  • Return the tray to the oven and roast for another 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender with a light caramelization around the edges.
  • If you like a bit more glaze, brush the chicken with a little more BBQ sauce and broil for 1–2 minutes, watching carefully to prevent burning.
  • Remove from the oven and let rest for 5 minutes. Spoon any extra pan juices over the chicken and vegetables, then serve hot.