One-Pan Wonder: Sheet Pan Barbecue Chicken Dinner

Are you looking for a hassle-free yet flavorful dinner option that requires minimal cleanup? Look no further than our Sheet Pan Barbecue Chicken Dinner! This easy-to-make meal combines tender chicken breasts with an array of colorful vegetables, all roasted to perfection on a single sheet pan. Bursting with smoky barbecue flavor and hearty textures, it’s a satisfying meal that will please the whole family. Join us as we dive into the details of this mouthwatering recipe, complete with cooking tips, variations, and even keto and low-carb alternatives.

Introduction:

In the hustle and bustle of daily life, finding time to prepare a wholesome dinner can be a challenge. That’s where our Sheet Pan Barbecue Chicken Dinner comes to the rescue! With just a few simple ingredients and minimal prep work, you can create a delicious and nutritious meal that satisfies even the pickiest eaters. This recipe is perfect for busy weeknights when you need a quick and easy dinner solution without sacrificing flavor or nutrition. So let’s roll up our sleeves and get cooking!

Ingredients:

For the Chicken and Vegetables:

• 3-4 boneless skinless chicken breasts
• 8-10 small red potatoes, quartered
• 1 large red bell pepper, cut into 1-inch chunks
• 1 red onion, cut into 1-inch chunks
• 1 large zucchini, quartered and sliced into chunks
• 4 ears corn, shucked
• 2 tablespoons butter
• Olive oil
• Kosher salt and freshly ground black pepper, to taste

For the Barbecue Sauce:

• 1/2 cup barbecue sauce of choice

For the Seasoning:

• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon brown sugar
• 1/2 teaspoon cumin
• 1/2 teaspoon salt

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prepare Seasoning: In a small bowl, combine the smoked paprika, chili powder, garlic powder, brown sugar, cumin, and salt. Mix well to combine.
3. Season Chicken: Place the chicken breasts on the prepared baking sheet and rub them generously with the seasoning mixture, making sure to coat both sides evenly.
4. Prep Vegetables: In a large bowl, toss the quartered red potatoes, red bell pepper chunks, red onion chunks, zucchini chunks, and shucked corn with olive oil, salt, and pepper to taste.
5. Arrange on Baking Sheet: Arrange the seasoned chicken breasts and prepared vegetables in a single layer on the baking sheet, ensuring they are evenly spaced out.
6. Add Butter: Cut the butter into small cubes and scatter them over the vegetables on the baking sheet.
7. Drizzle with Barbecue Sauce: Drizzle the barbecue sauce evenly over the chicken breasts and vegetables, using a brush or spoon to coat them thoroughly.
8. Bake: Transfer the baking sheet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender, turning once halfway through the cooking time.
9. Serve: Once cooked, remove the sheet pan from the oven and let it rest for a few minutes. Serve the barbecue chicken and roasted vegetables hot, garnished with fresh herbs if desired.

Cook Notes and Variations:

• Vegetable Variations: Feel free to customize the vegetable selection based on your preferences or what’s in season. Broccoli, cauliflower, carrots, or green beans would all be delicious additions to this dish.
• Spice Level: Adjust the amount of chili powder in the seasoning mixture to suit your spice tolerance. For a milder flavor, reduce the amount of chili powder, or omit it altogether for a mild seasoning.
• Barbecue Sauce Options: Experiment with different varieties of barbecue sauce to change up the flavor profile of the dish. Whether you prefer a tangy, sweet, or spicy sauce, there are endless options to choose from.

FAQs (Frequently Asked Questions):

Q: Can I use bone-in chicken for this recipe? A: Yes, bone-in chicken thighs or drumsticks can be used instead of boneless chicken breasts if preferred. Adjust the cooking time as needed to ensure the chicken reaches an internal temperature of 165°F (75°C).

Q: Can I make this dish ahead of time? A: While this dish is best served fresh from the oven, you can prepare the seasoning and chop the vegetables in advance to save time. Simply assemble everything on the baking sheet when ready to cook and proceed with the recipe as directed.

Q: Can I grill this dish instead of baking it? A: Absolutely! You can transfer the seasoned chicken and vegetables to a preheated grill and cook them over medium-high heat until the chicken is cooked through and the vegetables are tender, turning occasionally for even cooking.

Keto and Low-Carb Version:

Keto Version:

• Low-Carb Vegetables: Opt for low-carb vegetables such as cauliflower, bell peppers, and broccoli instead of potatoes and corn to reduce the carb content of the dish.
• Sugar-Free Barbecue Sauce: Choose a sugar-free or keto-friendly barbecue sauce to keep the carb count low while still enjoying the bold flavors of barbecue.

Low-Carb Version:

• Portion Control: Be mindful of portion sizes and limit the amount of potatoes and corn used in the recipe to keep the carb count within your desired range.
• Leafy Greens: Swap out starchy vegetables for leafy greens like spinach or kale to create a lighter, lower-carb version of this dish.

In summary, our Sheet Pan Barbecue Chicken Dinner is a testament to the beauty of simplicity and convenience in cooking. With just one pan and a handful of ingredients, you can create a wholesome and flavorful meal that’s sure to become a family favorite. Whether you’re cooking for a crowd or just enjoying a cozy dinner at home, this recipe delivers on both taste and convenience. So fire up your oven, gather your ingredients, and treat yourself to the deliciousness of our Sheet Pan Barbecue Chicken Dinner tonight!