Sheet Pan BBQ Chicken and Roasted Potatoes

Have you noticed the abundance of sheet pan dinners floating around the online food world lately? Boy, I have. They’ve definitely caught my interest and I’ve been dying to try my hand at making one or two or twenty. I love the idea of making an entire meal, complete with protein and veggies all on one (or two, depending on the size of your family) sheet pans. So convenient, not a lot of fuss and super easy on the clean up.

This Sheet Pan BBQ Chicken and Potatoes turned out super great. I used not only potatoes, but yams and baby carrots as well. I love the pretty orange color and they give the dish hint of roasted sweetness, which was wonderful! The chicken is super moist and slightly sticky with the addition of bbq sauce that gets added during the last few minutes of baking. My family loved it, I loved it.

PS…it’s pretty darn healthy, too. If you are into that kind of thing.

Hope some of you get a chance to try it!

Let me show you how to make it happen!

1. Preheat your oven to 400 degrees.
2. Wash 3 medium-sized Yukon gold potatoes. Wash and peel 3 medium-sized yams.

3. Chop them into chunks (about 2 inches in size). Make sure the pieces are relatively similar in size so they cook evenly.
4. Add the potatoes, yams and 2 cups mini carrots to a large bowl. Drizzle them with 3 Tb olive oil and toss to coat. Sprinkle them with 1/2 tsp thyme, 1/2 tsp smoked paprika, 1 tsp seasoned salt and 1/4 tsp pepper. Toss to coat.

5. Spray 2 large cookie sheets with cooking spray and pour the veggies over 2/3 of each pan.  Leave about 1/3 of each pan uncovered.
6. Pop the pans in the oven to bake for 15 minutes.

7. While the veggies cook, grab 2 1/2 pounds chicken tenders. Take a sharp pair of kitchen scissors and snip the white tendon (found in the thickest portion of the chicken) out. The tendons are, of course, edible…but super hard to chew and pretty disgusting, truly. 🙂 Best to cut the buggers out.

8. Place the chicken tenders in the same bowl you used to toss the veggies. Drizzle the chicken with 1 Tb olive oil and sprinkle with 1/2 tsp thyme, 1/2 tsp smoked paprika and 1/2 tsp seasoned salt. Toss to combine.

9. Remove the pans from the oven and carefully lay the chicken out over the empty spaces on each pan. Return the pans to the oven and bake for 30 more minutes, or until the chicken is no longer pink.
10. Brush Sweet Baby Ray’s BBQ Sauce over the top of each chicken tender and return the pans to the oven. Cook 5 additional minutes, or until the sauce is bubbly and hot.

11. Chop 1 Tb of cilantro and 2 Tb green onions. Sprinkle them over the top of the chicken and potatoes. Sprinkle additional salt and pepper over the veggies according to your own personal taste and liking.

Enjoy!

Here’s the handy printable!