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BBQ Chicken Sheet Pan Meal

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Ingredients

Scale
  • 4 boneless skinless chicken breasts, (about 2 pounds, pounded to an even thickness)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ cup (140 g) barbecue sauce, (divided)
  • 1 pound baby potatoes, (halved lengthwise)
  • 1 large red onion, (cut in half, then sliced about ¼-inch thick, like half-moons)
  • 1 medium zucchini, (cut in half lengthwise, and then sliced about ¼ inch thick, like half-moons)
  • 4 ears corn, (husked and carefully cut into 2-inch sections)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • parsley, (chopped for garnish)

Instructions

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. Pat chicken dry using paper towels and season evenly with salt and pepper.
  3. Brush the chicken breasts with half of the barbecue sauce, evenly coating on all sides. Reserve the remaining barbecue sauce for basting. Place the chicken onto the lined baking sheet, spaced about 2 inches apart.
  4. To a large mixing bowl, add baby potatoes, onion, zucchini, corn, olive oil, salt, garlic powder, onion powder, and paprika. Toss together, ensuring that all ingredients are evenly coated. Arrange the vegetables in a single layer around the chicken on the pan.
  5. Bake for 50 minutes. (Cooking times may vary depending on the size of the chicken breasts.)
  6. Remove the pan from the oven. Carefully brush the remaining barbecue sauce over the chicken breasts.
  7. Return the baking sheet to the oven and continue baking for an additional 5 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the potatoes are fork tender.
  8. Garnish with chopped parsley before serving.

Find it online: https://thecookingjournal.com/bbq-chicken-sheet-pan/