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Easy One-Pan BBQ Chicken and Roasted Vegetables

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A quick and fuss-free one-pan meal featuring tender BBQ-glazed chicken breasts and perfectly roasted vegetables, ready in under an hour.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 680 grams)
  • ½ cup BBQ sauce (about 120 ml)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 2 medium carrots, peeled and cut into sticks (about 150 grams)
  • 1 red bell pepper, seeded and cut into chunks (about 150 grams)
  • 1 small red onion, peeled and quartered
  • 1 cup broccoli florets (about 90 grams)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • Optional garnish: Fresh parsley or cilantro, chopped
  • Optional garnish: Extra BBQ sauce, for serving

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, toss the carrot sticks, red bell pepper chunks, red onion quarters, and broccoli florets with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Spread the seasoned vegetables evenly on a rimmed sheet pan, leaving space for roasting.
  4. Pat the chicken breasts dry with paper towels. Brush each breast lightly with olive oil, season with salt and pepper, then coat each with about 2 tablespoons (30 ml) of BBQ sauce evenly.
  5. Nestle the BBQ-coated chicken breasts among the vegetables on the sheet pan, leaving space between pieces for air circulation.
  6. Roast in the oven for 20 minutes. Halfway through (around 10 minutes), flip the chicken breasts and gently toss the vegetables to promote even cooking.
  7. Check the chicken’s internal temperature with a meat thermometer; it should reach 165°F (74°C). The vegetables should be tender and caramelized at the edges. If needed, roast for an additional 5-10 minutes, watching carefully.
  8. Remove the pan from the oven and let the chicken rest for 5 minutes before slicing.
  9. Serve the chicken and roasted vegetables hot, drizzled with extra BBQ sauce if desired, and garnish with fresh parsley or cilantro.

Notes

Dry the chicken well before applying BBQ sauce to ensure caramelization. Use a thin, even layer of BBQ sauce to avoid burning. Cut vegetables uniformly for even roasting. Flip chicken and toss veggies halfway through cooking. Let chicken rest before slicing to keep it juicy. Adjust roasting time if using different vegetables or bone-in chicken thighs.

Nutrition

Keywords: BBQ chicken, one-pan meal, roasted vegetables, quick dinner, easy recipe, healthy dinner, weeknight meal

Find it online: https://flurpchef.com/easy-one-pan-bbq-chicken-and-roasted-vegetables-recipe-for-quick-dinners/