Sheet Pan BBQ Chicken with Roasted Vegetables

Ingredients

• 10 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup (120ml) BBQ sauce of your choice
• 3 bell peppers, sliced
• 2 red onions, sliced
• 3 zucchini, sliced
• 3 tablespoons olive oil
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons 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 onions, and zucchini with olive oil, paprika, garlic powder, dried thyme, salt, and pepper.
5. Arrange the 10 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.

By using 10 chicken thighs, you'll have an even heartier meal for your family. The cooking time should remain the same, but do ensure that the chicken is cooked through by checking the internal temperature, which should reach 165°F (74°C). Enjoy your delicious Sheet Pan BBQ Chicken with Roasted Vegetables! Let me know if there's anything else I can assist you with.