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- 4 chicken thighs, bone-in and skin-on - 2 large sweet potatoes, peeled and cubed - 1 red bell pepper, sliced - 1 yellow onion, sliced - 1 cup BBQ sauce (your favorite brand) - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste For this dish, I love using bone-in, skin-on chicken thighs. They stay juicy and tender during cooking. Sweet potatoes add a nice sweetness, while bell peppers and onions bring color and flavor. The BBQ sauce is the star, giving everything a smoky, tangy taste. - Fresh parsley for decoration I like to sprinkle fresh parsley on top for a pop of color. It also adds a nice fresh taste that brightens up the dish. You can skip it if you want, but it makes the meal look even more inviting. 1. First, preheat your oven to 425°F (220°C). This high heat helps the chicken cook well. 2. Next, take a large bowl. Add the cubed sweet potatoes, sliced red bell pepper, and sliced onion. 3. Drizzle 2 tablespoons of olive oil over the veggies. 4. Season with salt, pepper, garlic powder, onion powder, and smoked paprika. Toss everything until well-coated. 5. Now, in the same bowl, add 4 chicken thighs. Coat them with your favorite BBQ sauce. Make sure to save some sauce for later. 6. Spread the seasoned sweet potatoes and veggies in an even layer on a large sheet pan. 7. Place the BBQ-coated chicken thighs on the pan among the veggies. 8. Bake in the oven for 25 to 30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the sweet potatoes are tender. 9. About 5 minutes before the dish is done, brush the chicken with the reserved BBQ sauce. This step adds extra flavor. 10. Once finished, take the sheet pan out of the oven. Let it rest for a few minutes before serving. Seasoning makes a huge difference in this dish. Use salt, pepper, garlic powder, onion powder, and smoked paprika. These spices add depth and warmth. Choosing the right BBQ sauce is key too. A sauce with a good balance of sweet and tangy will enhance the chicken. Try a sauce that you love. It should have a flavor that excites your taste buds! To ensure your chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F (74°C). This keeps your chicken juicy and safe to eat. For crispy skin, bake your chicken on a hot oven. Brush it with BBQ sauce in the last five minutes. This will caramelize the sauce and give it a nice finish. Pair your BBQ chicken and sweet potatoes with a fresh salad. A simple green salad adds crunch and freshness. You can also add some grilled veggies for extra flavor. This makes your meal more colorful and complete. Don't forget to garnish with fresh parsley for a pop of color! {{image_2}} You can switch chicken thighs for breasts or drumsticks. Chicken breasts cook faster but may dry out. Drumsticks add more flavor and stay juicy. Choose what you enjoy best. Feel free to add other veggies like zucchini or carrots. You can spice it up with cayenne or cumin for a kick. If you want a special touch, try using homemade BBQ sauce. It gives a fresh taste and lets you control the flavors. You can cook this dish on a skillet or grill. For a skillet, use medium heat and cook chicken until golden brown. If grilling, cook the chicken with the lid closed for smoky flavor. You can also use an Instant Pot for a quick meal. Just add all ingredients, seal, and cook on high for about 10 minutes. This method keeps everything tender and juicy. To keep your leftovers fresh, place them in airtight containers. Make sure to cool them first. Store them in the fridge for up to three days. If you have a lot, you can divide them into smaller portions. This way, you can enjoy a quick meal later. When you reheat your chicken and sweet potatoes, avoid drying them out. The best method is to use the oven. Preheat it to 350°F (175°C). Place the leftovers on a baking sheet and cover with foil. Heat for about 15-20 minutes. You can also use the microwave, but be sure to cover the dish. This helps keep moisture in. You can freeze this dish before or after cooking. If you freeze before cooking, place the raw chicken and veggies in a freezer-safe bag. Add the BBQ sauce, then seal and freeze. To cook, thaw overnight in the fridge and bake as usual. If you freeze after cooking, let it cool completely. Store in a container for up to three months. To reheat, follow the steps above. To check if the chicken is done, use a meat thermometer. The temperature should reach 165°F (74°C). This ensures that the chicken is safe to eat. If you don't have a thermometer, check that the juices run clear when you cut into it. No pink should show. Cooking time may vary based on your oven and chicken size, so always confirm the temperature. Yes, you can prepare this dish ahead of time. Chop the sweet potatoes, pepper, and onion a day before. Store them in the fridge to keep them fresh. You can also coat the chicken with BBQ sauce early. Just keep it covered in the fridge. This saves time on busy days. When you’re ready, just bake everything together. This dish pairs well with many sides. Here are a few great options: - Green salad with a light dressing - Steamed broccoli or green beans - Coleslaw for a crunchy contrast - Cornbread for a sweet touch These sides add color and flavor to your meal. Enjoy the mix of tastes! This recipe for Sheet-Pan BBQ Chicken and Sweet Potatoes is simple and tasty. You learned how to prep the ingredients and bake them perfectly. We covered tips for great flavor, different protein options, and storage info for leftovers. You can easily make this dish your own with veggies and spices. Enjoy cooking and sharing this meal with family and friends. Try it out and make your mealtime special!

Sheet-Pan BBQ Chicken & Sweet Potatoes

Try this delicious Sheet-Pan BBQ Chicken & Sweet Potatoes recipe for a quick and satisfying meal! Packed with tender chicken thighs and sweet, savory veggies, this one-pan dish is perfect for busy weeknights. In just 40 minutes, you can enjoy a flavorful dinner that's easy to prepare and clean up. Click to discover the full recipe and make mealtime a breeze! #SheetPanRecipes #BBQChicken #HealthyEating #QuickDinnerIdeas
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 large sweet potatoes, peeled and cubed

1 red bell pepper, sliced

1 yellow onion, sliced

1 cup BBQ sauce (your favorite brand)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the sweet potato cubes, sliced red bell pepper, and sliced onion. Drizzle with olive oil, and season with salt, pepper, garlic powder, onion powder, and smoked paprika. Toss until evenly coated.

      On a large sheet pan, spread the seasoned sweet potatoes and vegetables in an even layer.

        In the same mixing bowl, add the chicken thighs and coat them generously with BBQ sauce, saving some for later. Place the chicken thighs on the sheet pan among the sweet potatoes and veggies.

          Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the sweet potatoes are tender.

            About 5 minutes before the dish is done, brush the chicken with the reserved BBQ sauce for an extra layer of flavor.

              Once finished, remove the sheet pan from the oven and let it rest for a few minutes.

                Serve hot, garnished with chopped fresh parsley if desired.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4