Sheet Pan BBQ Chicken Thighs and Vegetables

Ingredients:

• 10 chicken thighs, bone-in and skin-on
• 2 bell peppers, seeded and sliced
• 1 large red onion, sliced
• 2 carrots, peeled and sliced
• 2 zucchini, sliced
• 2 tablespoons olive oil
• 1 cup your favorite BBQ sauce
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a large bowl, combine the bell peppers, red onion, carrots, zucchini, olive oil, garlic powder, paprika, dried thyme, dried rosemary, salt, and pepper. Toss until the vegetables are well coated with the seasoning.

3. Arrange the chicken thighs and the seasoned vegetables on a large sheet pan, making sure to spread them out in a single layer.

4. Brush each chicken thigh generously with BBQ sauce, covering all sides. Reserve some sauce for basting later.

5. Place the sheet pan in the preheated oven and roast for about 30 minutes.

6. After 30 minutes, remove the sheet pan from the oven. Baste the chicken thighs with additional BBQ sauce and return to the oven for another 10-15 minutes, or until the chicken is fully cooked through and the vegetables are tender. Make sure the internal temperature of the chicken reaches 165°F (74°C).

7. Remove the sheet pan from the oven and let the chicken rest for a few minutes before serving. This allows the flavors to meld together and ensures juicy and flavorful meat.

8. Serve the Sheet Pan BBQ Chicken Thighs and Vegetables hot, garnished with some fresh herbs if desired. You can also serve it with extra BBQ sauce on the side for dipping.

Enjoy your flavorful Sheet Pan BBQ Chicken Thighs and Vegetables with the added burst of colors and flavors from the carrots and zucchini! The combination of tender chicken, smoky BBQ sauce, and roasted vegetables will surely delight your taste buds. Serve it alongside rice, mashed potatoes, or a fresh salad for a complete meal.