I loved this dinner because it was fast, easy, and there was zero cleanup.
My family loved the moist and juicy barbecue chicken and the tender, roasted potatoes. They said it was the best barbecue chicken I’ve ever made and it was so easy. It’s definitely going into our dinner rotation.
The olive oil that coats the sweet potatoes mixes with the barbecue sauce run-off from the chicken during baking so the potatoes are coated in a glorious sauce. I want that sauce on everything.
It doesn’t get much easier than chopping up potatoes, drizzling with olive oil, and placing chicken thighs marinated in your favorite barbecue sauce on a baking sheet. Since I lined it with foil, cleanup was as easy as tossing away the foil.
I used two sweet potatoes and one Russet potato because that’s what I had on hand. You can mix and match using your favorite potatoes. Make sure to cut them small enough so they cook through in the same amount of time it takes the chicken to cook.
I recommend 1/2-inch pieces. I used a sweeter, mildly spicy, Carolina Gold barbecue sauce but you can go as bold, spicy, and smoky as you like.
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One-Pan Barbecue Chicken and Roasted Sweet Potatoes
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 1/4 pounds total)
- 1 ½ cups barbecue sauce, or as needed to marinate and coat chicken (I used a sweeter, mildly spicy, Carolina Gold version)
- 3 large potatoes, diced into 1/2-inch pieces and peeled if desired (I used 2 peeled sweet potatoes and 1 unpeeled Russet potato)
- 2 to 3 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
Instructions
- Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil for easier cleanup; set aside.
- Place chicken thighs in a large ziptop bag, cover with barbecue sauce, seal, and smoosh chicken to coat evenly; set aside to marinate while you prep the potatoes.
- To the prepared baking sheet, add the potatoes in an even, flat layer. Evenly drizzle with olive oil, evenly sprinkle with salt and pepper, and toss to coat evenly.
- Add the chicken thighs (skin-side up) over the top of the potatoes. Spoon marinade from the ziptop bag over the top of each piece of chicken for a thick and generous coating. Bake for about 35 to 40 minutes, or until chicken registers an internal temp of 165F. Exact cooking times will vary based on size of chicken thighs and potatoes. Serve immediately. Leftovers will keep airtight in the fridge for up to 5 days. Reheat gently as necessary.
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Averie, you make recipes look so good and easy to make…I love your page xoxo
Thanks :)
This is definitely my kind of meal. Â I love when you can make it all in one pan and then not have to scrub that pan forever. Â It looks amazing!
I just saw the pic and couldn’t silently pass. It looks absolutely delicious. One more room for after holiday clean-up I’m doing this for dinner!
looks sooo saucy and yum!Â
Thanks for this upcoming dinner Averie :)
Looks delicious! i read your blog intermittently and I thought that you were vegetarian– I looked on your FAQ and it states that as well. Just curious when/why did you switch?
You sure do know the best easy dinner recipes! This one will be a hit for sure with my family – it’s going into the rotation!
Honestly my family was finger-lickin’ happy after this dinner :) That bbq sauce was just magic for everything it touched!
I’m so into this healthy recipe! Totally making this for my family! xo
If you do, LMK how it goes!
Hi Averie
Can I have the name of the barbeque sauce you used in this recipe. Â I have yet to find a good barbeque sauce in the supermarket. I always have to make my own. I would like a go to one in a pinch.
It was from Trader Joe’s and it’s their Carolina Gold https://www.traderjoes.com/fearless-flyer/article/1725 Enjoy!
Oh how I love sheet pan dinners…but I was running out of ideas. Thanks for a new twist! And as always, your photos are so mouth-watering – some of the best on the internet!
Thanks for the compliments on my photos! And I have another sheet pan dinner coming in a few weeks :)
I’m so obsessed with sweet potatoes right now, it’s not even funny! This chicken looks delicious!
I saw your skinny banana cake today and I could get pretty obsessed with that!
This chicken looks amazing!Â
Paige
https://thehappyflammily.com
You can never have too many tasty, easy chicken dinner options. Â I like this recipe because it falls into my two favorite categories–home cooked and speedy-in-the-kitchen. Â
Those are my two favorite categories, too!
I love that I could make this all at once. Healthy and simple. What’s not to love!?
Way to bring in the Year. Happy New Year!
Okay, um hi there delicious food that needs to be in my house right now… Seriously though, I LOVE how you used sweet potatoes and also a russet in this dish. The barbecue chicken just tops it all off!
It was called use what I had rather than go to the store, again, that day :)
Chicken and sweet potatoes make regular meal appearances here but I never thought to do it all in 1 pan. I love this–it simplifies a couple of our favorites!
Simplifying a couple favorites is always a good thing!
I really enjoyed this today! Our mild winter turned wicked overnight and this helped. It smelled and tasted wonderful. I used a couple of parsnips with the sweet potatoes and I have plenty of leftovers…..which is great for me but unfortunate for Jon because he’s gone for a few days. I’ll just have to make it again!
It would be great with parsnips, or really any other root veggie. My family doesn’t really like beets (but I do) but anything I bet from a beet to a butternut squash, it would all be great! Glad it kept you warm during the wicked weather!
These are my favorite kinds of dinners! On cold nights like this, it’s what everyone wants. And barbecued chicken makes kids and grown-ups happy!
There’s something about it that makes everyone happy!