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–+ servings

Sheet Pan BBQ Chicken with Roasted Sweet Potatoes and Broccoli

A quick and easy sheet pan dinner with juicy BBQ chicken, crispy roasted sweet potatoes, and tender broccoli, all on one pan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Chicken, Dinner, Quick Meals, Sheet Pan
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 medium boneless skinless chicken breasts or thighs
  • 1 teaspoon smoked paprika
  • salt and freshly ground black pepper to taste
BBQ Honey Sauce
  • 1/4 cup barbecue sauce
  • 2 tablespoons honey
  • 1 tablespoon hot chili sauce (like sriracha)
For the Potatoes
  • 1 pound sweet potatoes cut into 1-inch chunks
  • 1 pound potatoes cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1 1/2 tablespoons breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • salt to taste
  • freshly ground black pepper to taste
  • 1 teaspoon dried mixed herbs like Italian seasoning
For the Broccoli
  • 2 small heads broccoli about 10 ounces each, cut into florets
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper to taste

Method
 

  1. Preheat your oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper.
  2. In a small saucepan, combine the barbecue sauce, honey, and hot chili sauce. Simmer over low heat for 1 to 2 minutes, then remove from the heat and set aside.
  3. In a large bowl, toss the sweet potato and potato chunks with olive oil, salt, pepper, dried herbs, garlic powder, breadcrumbs, and Parmesan cheese until well coated.
  4. Spread the seasoned potato mixture in a single layer on one side of the prepared baking sheet.
  5. In the same bowl, toss the broccoli florets with olive oil, salt, and pepper until coated.
  6. Place the chicken breasts on the other side of the baking sheet. Season the chicken with salt, pepper, and smoked paprika. Arrange the broccoli around the chicken.
  7. Brush the top of each chicken breast with the prepared honey BBQ sauce.
  8. Bake for 25 to 30 minutes, until the vegetables are tender and the chicken is cooked through (internal temperature reaches 165 degrees F).
  9. If the broccoli is browning too quickly, tent it loosely with aluminum foil after the first 15 minutes of baking.
  10. For a caramelized finish, switch the oven to broil for the last 2 to 3 minutes, watching carefully to prevent burning.
  11. Remove the pan from the oven and drizzle the chicken with additional honey BBQ sauce, if desired, before serving.

Nutrition

Calories: 420kcalCarbohydrates: 45gProtein: 32gFat: 14gSaturated Fat: 3gCholesterol: 85mgSodium: 680mgFiber: 7gSugar: 16g

Notes

Substitute chicken thighs for breasts if you prefer darker meat; adjust cooking time as needed.
For extra crunch, use panko breadcrumbs instead of regular breadcrumbs on the potatoes.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven or microwave.
To save time, prep the vegetables and sauce up to a day ahead, then assemble and bake when ready.
Avoid overcrowding the pan; use two sheets if necessary for even browning.
Serve with a side of coleslaw or a simple green salad for a complete meal.
For a milder sauce, reduce the hot chili sauce to 1/2 tablespoon.

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