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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