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6) Sheet-Pan BBQ Ranch Chicken Thighs with Veggies

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs (about 3–3.5 lb)
  • 2 tbsp olive oil
  • 3 tbsp BBQ sauce your favorite
  • 2 tbsp ranch dressing thicker style
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 lb baby potatoes halved
  • 1 large red bell pepper cut into 1" pieces
  • 1 small red onion cut into wedges
  • 2 cups broccoli florets
  • 1 tbsp chopped fresh parsley optional

Method
 

  1. Preheat oven to 425°F. Line a large sheet pan with foil or parchment.
  2. Whisk oil, BBQ sauce, ranch, paprika, garlic powder, salt, and pepper in a bowl.
  3. Toss potatoes, pepper, and onion with half the sauce; spread on pan. Roast 10 minutes.
  4. Pat chicken dry and rub with remaining sauce. Nestle thighs among vegetables.
  5. Roast 25–30 minutes until chicken reaches 165°F and vegetables are tender. Add broccoli in last 10 minutes.
  6. Rest 5 minutes, sprinkle parsley, then serve.