BBQ Chicken With Roasted Veggies – A Simple, Satisfying Weeknight Favorite
This recipe is weeknight comfort food without the fuss. You get juicy, smoky BBQ chicken and tender, caramelized vegetables all on one sheet pan. It’s easy to prep, easy to clean up, and big on flavor.
If you love a dinner that feels hearty but still balanced, this one hits the sweet spot. It also scales beautifully, so you can feed two people or a small crowd with minimal effort.
Ingredients
Method
- Preheat and prep. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment or foil for easy cleanup. Pat the chicken dry with paper towels.
- Season the chicken. In a small bowl, mix 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon onion powder. Rub evenly over the chicken.
- Mix the veggies. Toss the peppers, onion, zucchini, broccoli, and carrots with 3 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and a few grinds of pepper. Spread in a single layer on the sheet pan.
- Add the chicken. Nestle the seasoned chicken pieces among the vegetables. Make sure nothing is piled too high so everything roasts, not steams.
- Roast first round. Bake for 15 minutes. Meanwhile, stir together BBQ sauce with 1 tablespoon apple cider vinegar and 1 teaspoon honey for a glossy finish.
- Glaze the chicken. Remove the pan, brush a generous layer of BBQ sauce over the chicken, and flip the veggies for even browning. If using cherry tomatoes, add them now.
- Roast second round. Return to the oven for 10–12 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender with charred edges.
- Optional broil. For extra char, switch to broil for 1–2 minutes. Keep a close eye—sugary sauces can burn quickly.
- Rest and finish. Let the chicken rest 5 minutes. Brush with a little more BBQ sauce if you like. Squeeze lemon over the veggies and sprinkle with fresh herbs.
- Serve. Plate the chicken with a big scoop of roasted veggies. Add extra BBQ sauce on the side.
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Get Your Program TodayWhy This Recipe Works
Balanced cooking times keep the chicken juicy while the vegetables roast to golden edges. The mix of sweet BBQ sauce, smoky paprika, and garlic builds flavor without a long marinade.
High heat in the oven (or grill) adds char and caramelization for that backyard feel. And because everything cooks together, the flavors mingle in the best way—sweet, savory, and slightly smoky.
One-pan convenience means less cleanup and more time to relax. The recipe is flexible with veggies, so you can use what you have.
Plus, it’s a great make-ahead option for meal prep: the chicken reheats well, and the vegetables hold their texture.
Shopping List
- Chicken: 4 boneless, skinless chicken breasts (or thighs)
- BBQ sauce: 1 cup, your favorite brand or homemade
- Olive oil: 3 tablespoons
- Vegetables:
- 2 bell peppers (any color), sliced
- 1 red onion, cut into wedges
- 2 medium zucchini, sliced into half-moons
- 2 cups broccoli florets
- 2 medium carrots, sliced on a bias
- (Optional) 1 cup cherry tomatoes, left whole
- Spices and aromatics: 3 cloves garlic (minced), 2 teaspoons smoked paprika, 1 teaspoon onion powder
- Acid and sweet: 1 tablespoon apple cider vinegar, 1 teaspoon honey (optional, for extra glaze)
- Salt and pepper to taste
- Fresh herbs (optional): chopped parsley or cilantro for garnish
- Lemon wedges (optional) for serving
How to Make It
- Preheat and prep. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment or foil for easy cleanup. Pat the chicken dry with paper towels.
- Season the chicken. In a small bowl, mix 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon onion powder.
Rub evenly over the chicken.
- Mix the veggies. Toss the peppers, onion, zucchini, broccoli, and carrots with 3 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and a few grinds of pepper. Spread in a single layer on the sheet pan.
- Add the chicken. Nestle the seasoned chicken pieces among the vegetables. Make sure nothing is piled too high so everything roasts, not steams.
- Roast first round. Bake for 15 minutes.
Meanwhile, stir together BBQ sauce with 1 tablespoon apple cider vinegar and 1 teaspoon honey for a glossy finish.
- Glaze the chicken. Remove the pan, brush a generous layer of BBQ sauce over the chicken, and flip the veggies for even browning. If using cherry tomatoes, add them now.
- Roast second round. Return to the oven for 10–12 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender with charred edges.
- Optional broil. For extra char, switch to broil for 1–2 minutes. Keep a close eye—sugary sauces can burn quickly.
- Rest and finish. Let the chicken rest 5 minutes.
Brush with a little more BBQ sauce if you like. Squeeze lemon over the veggies and sprinkle with fresh herbs.
- Serve. Plate the chicken with a big scoop of roasted veggies. Add extra BBQ sauce on the side.
Keeping It Fresh
Storage: Let everything cool, then store in airtight containers in the fridge for up to 4 days.
Keep chicken and veggies together for convenience, or separate them if you don’t want the sauce to soften the vegetables.
Reheating: Warm in a 350°F (175°C) oven for 10–12 minutes, or microwave in short bursts. A splash of water or extra BBQ sauce helps keep the chicken moist. Avoid overcooking—heat just until hot.
Freezing: Cooked chicken freezes well for up to 3 months.
Veggies become softer after freezing, but are still fine for bowls and wraps. Thaw in the fridge overnight.
Health Benefits
Lean protein from chicken supports muscle repair and keeps you full. Using a modest amount of BBQ sauce still delivers flavor without going heavy on sugar.
You control the brand and portion.
Fiber and vitamins from the roasted veggies support digestion and immune health. Bell peppers and broccoli add vitamin C, carrots bring beta carotene, and zucchini contributes hydration and potassium.
Balanced plate with protein, colorful vegetables, and healthy fats from olive oil. Pair with quinoa, brown rice, or a small baked potato for extra carbs if you need more energy.
Common Mistakes to Avoid
- Crowding the pan: Overlapping veggies steam instead of roast.
Use two pans if needed.
- Skipping the pat-dry step: Wet chicken won’t brown well and can turn rubbery.
- Adding BBQ sauce too early: It can burn. Glaze halfway through and again at the end if desired.
- Uneven cuts: Keep veggies similar in size so they finish at the same time.
- Overcooking chicken: Use a thermometer and pull at 165°F (74°C). Resting helps retain juices.
Alternatives
- Protein swaps: Use boneless chicken thighs for extra juiciness.
Turkey cutlets, firm tofu (pressed and cubed), or tempeh also work. For tofu, toss with cornstarch and spices for crisp edges.
- Veggie swaps: Try sweet potatoes, cauliflower, Brussels sprouts, or green beans. Adjust cooking times—dense veggies like sweet potatoes may need a head start of 10 minutes.
- Sauce options: Go spicy with chipotle BBQ, tangy with Carolina-style mustard sauce, or smoky-sweet with a touch of maple.
For a lower-sugar option, use a no-sugar-added BBQ sauce.
- Cooking method: Grill the chicken over medium-high heat, basting with sauce in the last few minutes. Roast the veggies separately in the oven or use a grill basket.
- Add-ons: Serve with cornbread, a green salad, or creamy coleslaw. Garnish with pickled onions for a bright, tangy contrast.
FAQ
Can I use frozen vegetables?
Yes, but expect softer texture and more moisture.
Roast them straight from frozen at 425°F and give them a 5–7 minute head start before adding the chicken. Don’t overcrowd the pan.
What’s the best BBQ sauce to use?
Choose a sauce you love: sweet and smoky for a classic flavor, mustard-based for tang, or a vinegar-forward sauce for brightness. If you’re watching sugar, look for a low- or no-sugar option.
How do I keep the chicken from drying out?
Use a thermometer and pull the chicken at 165°F.
Rest it for 5 minutes. Thighs are more forgiving than breasts if you prefer extra juiciness.
Can I marinate the chicken ahead of time?
Yes. Marinate with olive oil, garlic, smoked paprika, and a splash of vinegar for up to 8 hours.
Add the BBQ sauce during cooking to avoid sugar burning.
What if I don’t have smoked paprika?
Use regular paprika and add a pinch of chili powder or cumin. You’ll still get warmth and color, just with a slightly different profile.
How can I make it spicy?
Add red pepper flakes to the veggies and mix a little hot sauce or chipotle paste into the BBQ sauce. Taste as you go to get your preferred heat level.
Is this meal good for meal prep?
Absolutely.
Portion into containers with a grain or greens and store for up to 4 days. Reheat gently to keep the chicken tender.
Final Thoughts
BBQ Chicken with Roasted Veggies is the kind of meal that meets you where you are—easy on a busy night, flexible with ingredients, and consistently delicious. It’s family-friendly and great for leftovers, yet special enough to serve to friends.
Keep the method the same, swap in what you have, and you’ll have a reliable weeknight favorite on repeat.
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