Sheet Pan BBQ Chicken with Roasted Vegetables

Ingredients

• 6 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup (60ml) BBQ sauce of your choice
• 2 bell peppers, sliced
• 1 red onion, sliced
• 2 zucchini, sliced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C).
2. Season the chicken thighs with salt and pepper on both sides.
3. In a small bowl, mix olive oil and BBQ sauce together. Brush the mixture onto the chicken thighs.
4. On a large sheet pan, toss the sliced bell peppers, red onion, and zucchini with olive oil, paprika, garlic powder, dried thyme, salt, and pepper.
5. Arrange the chicken thighs on the sheet pan, skin side up, and scatter the seasoned vegetables around them.
6. Place the sheet pan in the preheated oven and roast for 30-35 minutes, or until the chicken thighs are cooked through and the vegetables are tender.
7. Remove from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving.

This Sheet Pan BBQ Chicken with Roasted Vegetables is a wholesome and delicious meal that will please your family. The chicken thighs turn out juicy and flavorful, while the roasted vegetables add a wonderful touch of color and taste. Enjoy your dinner, and please let me know if you'd like any further assistance!