Description
This Sheet Pan BBQ Chicken, Potatoes, and Green Beans recipe is a quick and easy one-pan meal perfect for busy weeknights. Tender chicken breasts are brushed with tangy barbecue sauce and roasted alongside crispy baby red potatoes and fresh green beans, all cooked together on a single sheet pan for effortless prep and cleanup. This gluten-free American classic delivers a balanced and flavorful dinner with minimal fuss.
Ingredients
Scale
Chicken
- 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)
Vegetables
- 1 1/2 pounds baby red potatoes, halved
- 12 ounces fresh green beans, trimmed
- 3 tablespoons olive oil (divided)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
- Toss the Potatoes: In a large bowl, combine the halved baby red potatoes with 1 1/2 tablespoons olive oil, half of the garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until evenly coated.
- Begin Roasting Potatoes: Spread the seasoned potatoes on one side of the prepared sheet pan in a single layer. Bake in the preheated oven for 15 minutes to start softening and crisping the potatoes.
- Prepare Green Beans: While the potatoes roast, toss the trimmed green beans with the remaining 1 1/2 tablespoons of olive oil and a pinch of salt and pepper for seasoning.
- Add Chicken and Green Beans: After the potatoes have roasted for 15 minutes, remove the pan from the oven. Push the potatoes to one side, place the chicken breasts in the center, and brush them generously with barbecue sauce. Add the green beans on the remaining side in a single layer.
- Continue Baking: Return the sheet pan to the oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
- Brush with Additional BBQ Sauce: During the last 5 minutes of baking, brush the chicken breasts again with barbecue sauce to build extra flavor and glaze.
- Rest and Serve: Remove the sheet pan from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Notes
- For extra caramelization, broil the chicken and veggies for 2 to 3 minutes at the end of cooking.
- Chicken thighs can be substituted for juicier meat if preferred.
- Cut potatoes evenly to ensure uniform cooking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
