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
Scale
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.
