Sheet Pan Barbecue Chicken Dinner

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Dreaming of those endless summer feasts under the open sky? Picture this: laughter filling the air, savoring freshly roasted corn, and indulging in finger-licking barbecue chicken. Now, what if I told you that you could recreate that entire scene right in your kitchen, any season, without firing up the grill? Presenting: the all-in-one summer barbecue experience on a single baking sheet. It’s the essence of summer, oven-baked to perfection!

Sheet pan dinners are my jam! It’s sheer magic how a handful of ingredients tossed onto a pan metamorphose into a hearty, balanced meal post a short stint in the oven. Among the myriad of sheet pan dinners I’ve whipped up, this one truly holds a special spot. It’s timeless, versatile, and an undeniable crowd-pleaser, making it a hit for both family nights and gatherings.

Plus, here’s the cherry on top: this isn’t one of those high-maintenance recipes that require you to be on your toes, juggling ingredients with differing cooking durations. Everything – the juicy chicken, the golden corn, the crispy potatoes, and the tender zucchini – harmoniously cooks to perfection simultaneously. Pure culinary harmony, no fuss involved.

INGREDIENTS

3-4 boneless skinless chicken breasts

8-10 small red potatoes, quartered

1 large red bell pepper, cut into 1-inch chunks

1 red onion, cut into 1-inch chunks

1 large zucchini, quartered and sliced into chunks

4 ears corn, shucked

2 tablespoons butter

1/2 cup barbecue sauce of choice

Olive oil

Kosher salt and freshly ground black pepper, to taste

FOR THE SEASONING:

1 teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon brown sugar

1/2 teaspoon cumin

1/2 teaspoon salt

PREPARATION

Preheat oven to 400°F and grease a rimmed baking sheet with nonstick spray.

Add potatoes, zucchini, red onion, and bell pepper to baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.

Stir together barbecue seasoning (paprika, chili powder, garlic powder, brown sugar, cumin, and salt) and season chicken breasts with seasoning and salt and pepper.

Spread veggies out on baking sheet, leaving room for corn in one corner. Nestle seasoned chicken in amongst the veggies.

Season corn with salt and pepper and top each cob with 1/2 tablespoon of butter. Wrap each cob in foil. Arrange cobs in empty space on baking sheet.

Bake in upper third of oven until chicken reaches 165°F, about 25 minutes.

Remove and brush chicken with barbecue sauce. Return to oven and turn broiler to high. Let broil until sauce starts to caramelize and veggies are tinged with color, 2-3 minutes. Serve and enjoy!

Sheet Pan Barbecue Chicken Dinner

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