If you’re on the hunt for a dinner that combines smoky, tangy, and hearty flavors all in one effortless dish, this Sheet Pan BBQ Chicken, Potatoes, and Green Beans Recipe is exactly what you need. Imagine juicy chicken breasts glazed with sticky BBQ sauce, surrounded by perfectly roasted baby potatoes with a hint of smoky paprika, and crisp-tender green beans that bring a fresh pop of color and crunch. It all comes together on a single sheet pan, making cleanup a breeze and leaving you with more time to enjoy your meal and company. Whether you’re feeding a hungry family or entertaining friends, this recipe hits all the right notes for a wholesome, satisfying dinner.
Ingredients You’ll Need
The beauty of this Sheet Pan BBQ Chicken, Potatoes, and Green Beans Recipe lies in its simple, yet thoughtfully chosen ingredients. Each one plays a crucial role, adding layers of flavor, texture, and vibrant color, all while keeping things straightforward enough for a weeknight meal.
- 4 boneless skinless chicken breasts: The lean protein that soaks up the BBQ sauce beautifully for juicy bites every time.
- 1 pound baby potatoes halved: These little gems roast up crispy on the outside and tender inside with seasoning.
- 12 ounces fresh green beans trimmed: Adds a crunchy, fresh element that balances the richness of the chicken and potatoes.
- 1/2 cup barbecue sauce plus more for brushing: Provides that iconic tangy, smoky flavor that defines this dish.
- 2 tablespoons olive oil: Essential for roasting and bringing out the potatoes’ golden crispness while keeping the green beans glossy.
- 1 teaspoon garlic powder: Adds a subtle savory depth that complements the BBQ sauce.
- 1 teaspoon smoked paprika: Enhances the smoky notes and gives the potatoes a beautiful hue.
- 1/2 teaspoon onion powder: A gentle sweetness that rounds out the seasoning.
- 1/2 teaspoon salt: Brings all the flavors together and ensures everything tastes just right.
- 1/2 teaspoon black pepper: A hint of warmth and spice to keep things interesting.
How to Make Sheet Pan BBQ Chicken, Potatoes, and Green Beans Recipe
Step 1: Prepare the Potatoes
Start by preheating your oven to 400°F and lining a large sheet pan with parchment paper or giving it a light grease. In a big bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, half the garlic powder, smoked paprika, onion powder, salt, and black pepper. This blend infuses the potatoes with smoky, savory goodness. Spread them out on one side of the sheet pan and pop them into the oven for 15 minutes to start roasting.
Step 2: Season the Green Beans
While the potatoes begin to roast, toss your trimmed green beans in the remaining tablespoon of olive oil along with a pinch of salt and pepper. Keeping the green beans simple ensures they stay fresh-tasting and provide a crisp contrast to the rich, saucy chicken and roasted potatoes. Set them aside until it’s time to add them to the pan.
Step 3: Add Chicken and Green Beans to the Pan
After the potatoes have had their 15-minute head start, take the sheet pan out of the oven. Push the potatoes to one side, creating room for the chicken breasts. Place the chicken on the open space, brushing each breast generously with your barbecue sauce to coat them in that irresistible glaze. Lay the green beans in the remaining area in a single layer to ensure even cooking. Now the whole pan is ready to go back into the oven.
Step 4: Bake Until Done
Return the sheet pan to the oven for about 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender. About five minutes before the end, brush the chicken with a little extra barbecue sauce for an even more luscious coating. If you want some extra caramelization, you can broil the whole pan for 2 to 3 minutes at the end. Just keep an eye on it to prevent burning. Once done, let the chicken rest for about 5 minutes to lock in the juices before serving.
How to Serve Sheet Pan BBQ Chicken, Potatoes, and Green Beans Recipe
Garnishes
Fresh garnishes can elevate this dish beautifully. Try sprinkling chopped fresh parsley or cilantro over the top for a fresh herbal note that brightens the smoky flavors. A wedge of lemon on the side works wonders too—just a squeeze adds a lovely pop of acidity that cuts through the richness perfectly.
Side Dishes
This dish is a hearty one-pan wonder but pairs brilliantly with simple sides if you want to add variety. A crisp garden salad or coleslaw provides a refreshing crunch, while some warm crusty bread is perfect for soaking up any extra BBQ sauce. For a heartier meal, creamy mashed potatoes or a corn on the cob are fantastic companions.
Creative Ways to Present
For a fun twist, serve the chicken sliced thin over a bed of the roasted potatoes and green beans, drizzled with a little extra barbecue sauce for eye-catching plating. You could even turn this into a casual BBQ bowl by adding cooked rice or quinoa underneath to absorb all those amazing flavors.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Keeping the components together preserves all those combined flavors beautifully without drying out the chicken or veggies.
Freezing
This Sheet Pan BBQ Chicken, Potatoes, and Green Beans Recipe also freezes well, making it a perfect make-ahead dinner. Allow the meal to cool completely before transferring into freezer-safe containers. Frozen portions will maintain their flavor and texture for up to 2 months. When ready to eat, thaw overnight in the fridge.
Reheating
For best results, reheat leftovers in a preheated 350°F oven until warmed through, which helps maintain the chicken’s tenderness and the potatoes’ crisp edges. If pressed for time, you can use the microwave but cover loosely to retain moisture. Add a splash of water or extra barbecue sauce when reheating to keep things from drying out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a wonderful option if you prefer juicier, more flavorful meat. Just be aware that cooking times might be slightly longer and you should verify that the internal temperature reaches 165°F for safety.
Is it possible to make this recipe gluten-free?
Yes! Most barbecue sauces contain gluten, so it’s important to check labels or use a certified gluten-free barbecue sauce to ensure this dish remains gluten-free and safe for those with sensitivities.
Can I prepare this recipe ahead of time?
You can prep all the vegetables and chicken ahead of time, storing them in the fridge until you’re ready to roast. However, it’s best to bake just before serving for optimal texture and flavor.
What should I do if the potatoes aren’t done when the chicken is cooked?
If the potatoes need more time, you can simply remove the chicken once it’s done and tent it with foil to keep warm, then continue roasting the potatoes until tender. Alternatively, slice the potatoes uniformly next time for more even cooking.
Can I add other vegetables to this sheet pan meal?
Definitely! Vegetables like bell peppers, carrots, or Brussels sprouts work well with this flavor profile. Just keep in mind that different veggies have different cooking times, so you may need to stagger when you add them to the pan.
Final Thoughts
There’s something truly satisfying about tossing simple ingredients together and ending up with a meal that feels both comforting and festive. This Sheet Pan BBQ Chicken, Potatoes, and Green Beans Recipe is one of those gems—easy to prepare, packed with flavor, and perfect for busy weeknights or casual weekend dinners. I can’t wait for you to try it out and make it a new favorite in your rotation!
Print
Sheet Pan BBQ Chicken, Potatoes, and Green Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 35 to 40 minutes
- Total Time: 50 to 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Sheet Pan BBQ Chicken, Potatoes, and Green Beans recipe is a simple, wholesome, and flavorful one-pan meal perfect for busy weeknights. Boneless skinless chicken breasts are glazed with tangy barbecue sauce and roasted alongside seasoned baby potatoes and fresh green beans, creating a balanced and satisfying dish with minimal cleanup.
Ingredients
Chicken and BBQ Sauce
- 4 boneless skinless chicken breasts
- 1/2 cup barbecue sauce, plus more for brushing
Vegetables and Seasoning
- 1 pound baby potatoes, halved
- 12 ounces fresh green beans, trimmed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder (divided)
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400°F (204°C) and line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
- Season Potatoes: In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, half of the garlic powder, smoked paprika, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Make sure the potatoes are evenly coated with the seasoning.
- Roast Potatoes: Spread the seasoned potatoes on one side of the prepared sheet pan in a single layer. Roast in the preheated oven for 15 minutes to begin cooking and crisping the potatoes.
- Prepare Green Beans and Chicken: While the potatoes roast, toss the trimmed green beans with the remaining 1 tablespoon olive oil and a pinch of salt and pepper. Remove the sheet pan from the oven, push the potatoes to one side to create space.
- Add Chicken and Green Beans: Place the chicken breasts on the cleared side of the sheet pan and brush them generously with 1/2 cup barbecue sauce. Arrange the green beans on the remaining space in a single layer.
- Bake Everything Together: Return the sheet pan to the oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.
- Optional Sauce Brushing: During the last 5 minutes of baking, brush the chicken breasts with additional barbecue sauce if desired to enhance flavor and glaze.
- Rest and Serve: Remove the sheet pan from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Notes
- Cut potatoes evenly to ensure consistent cooking and even roasting.
- For extra caramelization and crispiness, broil the entire sheet pan under the oven broiler for 2 to 3 minutes at the end of cooking.
- You can substitute boneless skinless chicken thighs for a juicier option; adjust cooking time accordingly to ensure doneness.
