Sheet Pan BBQ Chicken Corn (Print Version)

A family-friendly dish featuring BBQ chicken, corn on the cob, and bell peppers roasted together for rich flavors.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/2 cup BBQ sauce, plus extra for serving

→ Vegetables

08 - 2 ears corn on the cob, cut into 3-4 pieces each
09 - 2 large bell peppers (red, yellow, or orange), seeded and cut into thick strips
10 - 1 medium red onion, cut into wedges
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

# How To Make It:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or aluminum foil.
02 - Pat chicken thighs dry. In a small bowl, combine 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Rub the mixture evenly over all chicken thighs.
03 - Place seasoned chicken thighs on one side of the prepared baking sheet. Brush each thigh generously with BBQ sauce.
04 - In a large bowl, toss corn pieces, bell peppers, and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread vegetables in a single layer on the opposite side of the sheet pan.
05 - Roast in the preheated oven for 20 minutes. Remove from oven, brush chicken with additional BBQ sauce, and flip vegetables for even roasting.
06 - Return pan to oven and continue roasting for 15 minutes, until chicken reaches internal temperature of 165°F and vegetables are tender and lightly caramelized.
07 - Transfer to serving plates and serve hot with extra BBQ sauce on the side.

# Expert Advice:

01 -
  • One pan means you're basically done with cleanup before dessert even crosses your mind.
  • The chicken stays impossibly juicy while the peppers get sweet and slightly charred, creating this perfect contrast that happens almost by accident.
  • It's flexible enough to make on a random Wednesday but impressive enough for when people actually show up expecting to be fed.
02 -
  • Chicken thighs are harder to overcook than breasts, which means you can leave this in a bit longer without ruining dinner if you lose track of time.
  • Applying sauce in two stages—before and halfway through—creates this layered caramelization that tastes infinitely better than a single coat.
  • Flipping your vegetables matters because the side touching the pan browns while the top steams, so rotating them guarantees even caramelization.
03 -
  • If you have time, let the chicken sit with its spice rub for 30 minutes before cooking—the seasonings penetrate deeper and the skin dries out slightly for crispier results.
  • Don't skip the second brush of BBQ sauce halfway through; that's the difference between good and the kind of good that makes people ask for seconds.
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