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- 4 bone-in, skin-on chicken thighs - 2 large sweet potatoes, peeled and cut into bite-sized cubes - 1 red bell pepper, diced into small chunks - 1 yellow bell pepper, diced into small chunks - 1 red onion, thinly sliced - 1 cup BBQ sauce (your choice of homemade or store-bought) The main ingredients bring the dish to life. Bone-in, skin-on chicken thighs stay juicy and flavorful. Sweet potatoes add a subtle sweetness that pairs well with BBQ. Colorful bell peppers and red onion make the dish vibrant. Choose your favorite BBQ sauce to enhance the flavor. - 2 tablespoons extra virgin olive oil - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and black pepper to taste Seasoning is key to a tasty dish. Extra virgin olive oil helps the spices stick. Smoked paprika adds a rich, smoky flavor. Garlic and onion powders bring depth. Salt and black pepper enhance all the flavors. - Fresh parsley, finely chopped, for garnish Fresh parsley adds a bright touch. It also gives your dish a pop of color. This final garnish makes your meal look beautiful and fresh. 1. Preheat your oven to 400°F (200°C). This step makes sure your oven is ready for baking. 2. In a large bowl, mix the sweet potatoes, red and yellow bell peppers, and red onion. 3. Drizzle the olive oil over the veggies. Sprinkle in the smoked paprika, garlic powder, onion powder, salt, and pepper. 4. Toss everything well. Make sure each piece is coated nicely with oil and spices. 1. Pat the chicken thighs dry using paper towels. This helps the skin crisp up nicely. 2. Season the chicken with salt and pepper. Drizzle a little olive oil on top for extra flavor. 3. Brush BBQ sauce all over each chicken thigh. Ensure they are covered well for great taste. 1. Line a large baking sheet with parchment paper. This makes cleanup much easier. 2. Spread the seasoned sweet potatoes and peppers evenly across the sheet. 3. Place the BBQ-glazed chicken thighs on top of the veggies. Arrange them to use space wisely. 4. Bake in the preheated oven for about 35-40 minutes. The chicken should reach 165°F (75°C), and the sweet potatoes should feel tender. 5. Stir the vegetables halfway through baking. This helps them cook evenly. 6. In the last 5 minutes, brush more BBQ sauce over the chicken. This adds a sticky glaze and boosts the flavor. 7. Once done, carefully take the pan out of the oven. Let it cool a bit, then garnish with fresh parsley. Serve hot and enjoy the mix of flavors! To get crispy chicken skin, pat the chicken thighs dry with paper towels. This step removes extra moisture. It allows the skin to crisp up nicely in the oven. Season the chicken well with salt and pepper. This adds flavor and enhances the dish. For the vegetables, cut the sweet potatoes and bell peppers into even pieces. This ensures they cook at the same rate. Toss them with olive oil and spices in a bowl. Make sure every piece is coated well for even seasoning. To make your dish look great, serve the BBQ chicken on a colorful platter. Place the chicken on a bed of roasted sweet potatoes and peppers. Drizzle some extra BBQ sauce around the edges. This adds a nice touch and makes it pop. Pair this dish with a fresh salad or steamed green beans. These sides balance the meal and add a healthy touch. You can also serve some crusty bread to soak up any extra sauce. For easy prep, use a large mixing bowl for the vegetables. A good baking sheet is also key. I recommend using a rimmed sheet to catch any drips. Using parchment paper is a must. It makes cleanup a breeze. Just line your baking sheet with it before adding the chicken and veggies. This way, you can enjoy your meal without worrying about scrubbing pans later. {{image_4}} You can switch out the chicken thighs for other proteins. Chicken breasts work well and cook faster. If you want a meat-free option, try firm tofu. Just remember to press it first to remove extra moisture. For veggies, feel free to mix it up. Broccoli, carrots, or zucchini can add different flavors. You can even use butternut squash for a sweeter touch. The key is to keep the cooking times similar so everything cooks evenly. When it comes to BBQ sauce, you have two choices: homemade or store-bought. Homemade sauce lets you control the taste and ingredients. You can make it spicy, sweet, or tangy, based on your mood. Store-bought sauces are quick and convenient, but check the label for added sugars. Experiment with unique flavors. A chipotle sauce brings heat, while a honey BBQ sauce adds sweetness. Mixing sauces can also lead to fun new tastes. You can grill or bake the chicken. Grilling adds a smoky flavor and crispy skin. Just be sure to keep an eye on it. Baking is easier and lets the flavors meld nicely. If you're in a rush, try air frying. It cooks the chicken quickly while keeping it crispy. Just adjust the cooking time to avoid drying out the meat. Each method gives a different twist to this tasty dish. To keep your BBQ chicken and sweet potatoes fresh, store them in an airtight container. Let the dish cool to room temperature before sealing it. This helps prevent moisture buildup. The best practice is to refrigerate leftovers within two hours of cooking. For freezing, use freezer-safe containers or bags. Remove excess air to avoid freezer burn. You can reheat chicken and vegetables in the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the chicken and sweet potatoes on a baking sheet. Cover them with foil to keep them moist. Heat for about 20-25 minutes or until warmed through. In the microwave, use a microwave-safe dish and cover it. Heat in 1-minute intervals until hot. To keep the chicken juicy and the sweet potatoes tender, avoid overheating. Leftovers can last in the fridge for about 3-4 days. If you freeze them, they can stay good for about 3 months. Just make sure to label your containers with the date. This way, you can enjoy the flavors of your BBQ chicken and sweet potatoes again! How do you know when the chicken is cooked? You know the chicken is done when it reaches 165°F (75°C) inside. You can use a meat thermometer to check. The chicken should also look golden and juicy. If the juices run clear, it’s ready to eat. Can I use boneless chicken thighs for this recipe? Yes, you can use boneless chicken thighs. They will cook faster and stay juicy. Make sure to adjust the cooking time to avoid overcooking them. What type of BBQ sauce is best for this recipe? The best BBQ sauce is one you love. You can pick sweet, tangy, or spicy sauces. Homemade BBQ sauce adds a personal touch, but any store-bought sauce works well too. Can I substitute sweet potatoes with other vegetables? You can definitely swap sweet potatoes for other veggies. Try using carrots, zucchini, or butternut squash. Just cut them into similar sizes for even cooking. What temperature should the oven be set to? Set your oven to 400°F (200°C). This temperature helps the chicken brown and the sweet potatoes soften nicely. How do I prevent the sweet potatoes from burning while baking? To prevent burning, toss the sweet potatoes with oil and seasonings. Stir them halfway through cooking. If they start to brown too fast, cover them loosely with foil. This blog post covered all you need for a great sheet pan meal. We started with choosing ingredients, like juicy chicken thighs and vibrant veggies. I shared simple preparation steps and baking tips to ensure perfection. Plus, I highlighted storage tips and answered common questions. Cooking should be fun and easy. With these steps, you can create a tasty dish for any occasion. Enjoy your cooking adventure!

Sheet Pan BBQ Chicken Sweet Potatoes

Get ready for a delicious feast with this Finger-Lickin’ BBQ Chicken & Sweet Potato Fiesta! This easy recipe combines juicy chicken thighs with flavorful roasted sweet potatoes and colorful bell peppers, all smothered in your favorite BBQ sauce. Perfect for family dinners or a summer gathering, this dish is not only tasty but looks great on your table. Click to explore the full recipe and impress your guests today!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 large sweet potatoes, peeled and cut into bite-sized cubes

1 red bell pepper, diced into small chunks

1 yellow bell pepper, diced into small chunks

1 red onion, thinly sliced

1 cup BBQ sauce (your choice of homemade or store-bought)

2 tablespoons extra virgin olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's hot and ready for baking.

    Prepare the Vegetables: In a spacious mixing bowl, combine the cubed sweet potatoes, diced red and yellow bell peppers, and thinly sliced red onion. Drizzle the olive oil over the vegetables, then sprinkle with smoked paprika, garlic powder, onion powder, and season with salt and pepper. Toss everything thoroughly to ensure each piece is evenly coated with the oil and spices.

      Chicken Preparation: Use paper towels to pat the chicken thighs dry, which helps the skin to crisp up during cooking. Season them generously with salt and pepper, and drizzle a little olive oil on top to add flavor. Next, generously brush BBQ sauce all over each chicken thigh, making sure to cover them completely.

        Arrange on Baking Sheet: Line a large baking sheet with parchment paper for easy cleanup. Evenly distribute the seasoned sweet potatoes and peppers across the sheet. Place the BBQ-glazed chicken thighs on top of the colorful vegetable medley, arranging them to maximize space.

          Bake to Perfection: Place the baking sheet in the preheated oven and bake for approximately 35-40 minutes. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes feel tender when pierced with a fork. Be sure to stir the vegetables halfway through for even cooking.

            Add the Final Glaze: In the last 5 minutes of baking, brush an extra layer of BBQ sauce over the chicken to create a sticky, flavorful glaze, enhancing the dish’s allure.

              Serve and Garnish: Once baked, carefully remove the pan from the oven. Let it cool for a moment, then garnish with finely chopped fresh parsley to add a bright touch. Serve the dish hot, ensuring everyone indulges in the vibrant medley of flavors.

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

                  - Presentation Tips: For a stunning presentation, serve the BBQ chicken atop a bed of the roasted sweet potatoes and peppers on a colorful platter, and drizzle additional BBQ sauce around the edges for visual appeal. Enjoy!