Name: Sheet Pan BBQ Chicken, Potatoes, and Green Beans Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1/2 cup barbecue sauce; 1 teaspoon garlic powder (divided); 1 teaspoon onion powder (divided); 1 teaspoon smoked paprika (divided); 1/2 teaspoon salt (divided); 1/2 teaspoon black pepper (divided); 1 1/2 pounds baby red potatoes, halved; 12 ounces fresh green beans, trimmed; 3 tablespoons olive oil (divided)

Jump to Recipe·Print Recipe· 4.3 from 64 reviews

There is something truly delightful about a meal that combines simplicity, bold flavors, and minimal cleanup. This Sheet Pan BBQ Chicken, Potatoes, and Green Beans Recipe is exactly that kind of dinner. Imagine tender, smoky barbecue-glazed chicken breasts roasting alongside crispy baby potatoes and vibrant green beans, all infused with perfectly balanced spices. It is a harmonious play of textures and tastes that feels like a celebration on a single pan, perfect for busy weeknights or casual get-togethers.

Sheet Pan BBQ Chicken, Potatoes, and Green Beans Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Sheet Pan BBQ Chicken, Potatoes, and Green Beans Recipe lies in its straightforward ingredient list. Each component has a special role, ensuring a dish that’s bursting with flavor and a colorful presentation that’s as pleasing to the eye as it is to the palate.

4 boneless, skinless chicken breasts: The lean protein base soaking up all the delicious BBQ flavors.
1 1/2 pounds baby red potatoes, halved: These roast to golden crisp perfection, adding heartiness.
12 ounces fresh green beans, trimmed: Offering a fresh, slightly crisp contrast that keeps the dish balanced.
1/2 cup barbecue sauce: The star that brings smoky, tangy richness to the chicken.
3 tablespoons olive oil: A healthy fat that helps roast the veggies with a lovely sheen.
1 teaspoon garlic powder: Lends a subtle, aromatic punch to the potatoes and chicken.
1 teaspoon onion powder: Adds a gentle depth of flavor without overpowering.
1 teaspoon smoked paprika: Infuses smoky warmth, enhancing that BBQ character.
1/2 teaspoon salt: Elevates all ingredients, making flavors pop.
1/2 teaspoon black pepper: Offers a hint of spiciness that ties everything together.

How to Make Sheet Pan BBQ Chicken, Potatoes, and Green Beans Recipe

Step 1: Prep and Start Roasting the Potatoes

Begin by preheating your oven to a toasty 400°F and lining a large sheet pan with parchment paper or giving it a light grease. Toss those halved baby red potatoes in olive oil alongside half the garlic powder, onion powder, smoked paprika, salt, and pepper. This spice mix creates a flavor-packed crust as they roast. Spread the potatoes on one side of the pan in a single layer and slide them into the oven for a 15-minute head start. This ensures they get nice and tender without drying out.

Step 2: Season the Green Beans and Arrange Everything

While the potatoes work their magic, give your green beans a quick toss in the remaining olive oil with a sprinkle of salt and pepper. When the potatoes are ready, pull out the pan and gently slide them to one side. Now place the chicken breasts in the center, giving each a generous brush of barbecue sauce, coating them in that smoky sweetness. Arrange the green beans in the open space on the pan, keeping everything spread out for even roasting.

Step 3: Bake to Perfection

Pop the loaded pan back into your hot oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are soft through to the center. To amp up the barbecue goodness, slather the chicken with more barbecue sauce during the last 5 minutes of roasting. This builds layers of sticky, caramelized flavor that you’ll love. When done, let everything rest for 5 minutes — this little pause helps the juices redistribute, making the chicken tender and juicy.

Step 4: Optional Broil for Extra Caramelization

If you want that extra touch of color and a slightly charred finish, slide the whole sheet pan under the broiler for 2 to 3 minutes at the end. Keep an eagle eye on it so everything browns just right without burning. This step intensifies those BBQ flavors in the best way.

How to Serve Sheet Pan BBQ Chicken, Potatoes, and Green Beans Recipe

Garnishes

For a bright, fresh pop, sprinkle some chopped fresh parsley or cilantro over the dish just before serving. A squeeze of fresh lemon or lime juice lifts all the smoky flavors and adds zest. You could even dab on a spoonful of creamy ranch or blue cheese dressing for a cooling contrast that pairs beautifully with the barbecue taste.

Side Dishes

While this Sheet Pan BBQ Chicken, Potatoes, and Green Beans Recipe is a full meal on its own, it pairs wonderfully with light sides. Consider a crisp, refreshing coleslaw or a simple green salad with a tangy vinaigrette. If you want to indulge, creamy mac and cheese or buttery cornbread can elevate the comfort-food vibe even more.

Creative Ways to Present

Serve the chicken sliced and fanned out alongside the roasted potatoes and green beans for a rustic yet elegant look. For a family-style feel, pile everything on a large serving platter and let everyone dig in. You could also plate it atop a bed of fluffy quinoa or rice to soak up the BBQ juices — a tasty twist that adds a little extra texture.

Make Ahead and Storage

Storing Leftovers

This Sheet Pan BBQ Chicken, Potatoes, and Green Beans Recipe keeps beautifully in the fridge. Store leftovers in an airtight container for up to 4 days. The flavors meld even more overnight, making it just as delicious the next day – perfect for a quick lunch or dinner.

Freezing

If you want to keep this meal on hand for longer, freeze the chicken, potatoes, and green beans separately in freezer-safe containers or bags. They will maintain quality for up to 2 months. Thaw in the fridge overnight before reheating to preserve texture and taste.

Reheating

To reheat, pop the leftovers in a preheated oven at 350°F for about 15 minutes until warmed through. Alternatively, microwave on medium power in short bursts to avoid drying out the chicken. Adding a splash of water or covering loosely with foil helps keep the vegetables moist.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great juicier alternative, and they’ll work beautifully with the barbecue sauce and roasting method. Just adjust the cooking time slightly until the thighs reach an internal temperature of 165°F.

What kind of barbecue sauce works best?

Use your favorite store-bought or homemade barbecue sauce. A tangy, smoky, or sweet style all works wonderfully; just choose one that you love since it’s the star flavor of this recipe.

Can I add other vegetables?

Yes! Feel free to toss in sliced bell peppers, cherry tomatoes, or even asparagus. Just remember to consider their cooking times so everything roasts evenly with the potatoes and chicken.

Is this recipe gluten-free?

Yes, it naturally is, as long as your barbecue sauce is gluten-free. Always double-check the label if you have dietary restrictions to be safe.

How do I ensure the potatoes cook evenly?

Cutting the potatoes evenly in size is key for uniform roasting. Smaller halves will cook faster and get crispier, so aim to make all pieces similar in thickness.

Final Thoughts

This Sheet Pan BBQ Chicken, Potatoes, and Green Beans Recipe is a game-changer when it comes to fuss-free, flavorful dinners. It’s a one-pan wonder that fills your kitchen with inviting aromas, delivers on taste, and leaves minimal mess behind. I hope you find as much joy making and eating it as I do — it’s truly a dinner that feels like a warm hug on a plate. Give it a try and watch it become a fast favorite in your weekly meal rotation!