These BBQ Roasted Chicken Thighs are sweet and juicy with perfectly tender veggies roasted right alongside them!
This is the perfect bbq chicken sheet pan dinner for a busy weeknight! It’s so easy to prepare ahead and pop it in the oven when it’s time to cook.
BBQ Roasted Chicken Thighs With Vegetables
This easy chicken sheet pan dinner starts with some bone-in chicken thighs, surrounded by a layer of mixed vegetables like brussels sprouts, carrots, and onion that go well together to create a mix of delicious textures, all roasted together and topped with barbecue sauce for the perfect one pan chicken dinner.
Just a few simple ingredients and fresh vegetables are needed for this recipe. Be sure to check the printable recipe below for the measurements!
- Chicken thighs – bone in, skin on
- Salt & Pepper
- Olive Oil
- Carrots – large
- Onion – yellow or white
- Brussels Sprouts – fresh is best, frozen work well if thawed first
- Garlic – fresh minced
- BBQ Sauce – such as Sweet Baby Rays or my homemade version!
How to Make BBQ Roasted Chicken Thighs
This oven-roasted chicken thigh recipe is super simple to prep. A few flavorful veggies and seasonings along with your favorite bbq sauce is all you need!
Preheat oven to 425 degrees F. Line a large-rimmed baking sheet with foil and set aside. Season chicken thighs on both sides with salt and pepper, then drizzle 1 tablespoon olive oil all over a prepared baking sheet.
Arrange chicken thighs skin-side down on the baking sheet in a single layer.
Toss the carrots, Brussels sprouts, and onion with the remaining 1 Tablespoon of olive oil and 3 teaspoons of garlic. Season with salt and pepper to taste then spread the veggies around the chicken thighs, making sure not to overcrowd the pan.
Bake and Rotate
Roast for 25 minutes, then carefully remove that pan from the oven and flip the chicken thighs over, so they are skin-side up. Brush the tops of the chicken with bbq sauce, and spread the veggies around as well.
Roast for an additional 7 minutes.
Remove from the oven and brush one more time with more sauce and roast for an additional 7 minutes or until the sauce starts to caramelize and the chicken is cooked through.
Serve the roasted chicken thighs with the veggies and enjoy!
Why Use Chicken Thighs?
Bone-in chicken thighs have darker meat than chicken breasts, and have more juices and are so tender when roasted, especially the bone-in variety. They can take slightly longer to cook, but they’re 100% worth it!
They work best for this recipe due to how long it takes to also roast the carrots and brussels sprouts properly, everything is done rosating about the same time so there are no undercooked vegetables or overdone chicken.
Tips and Substitutions
- Use your favorite bbq sauce for this recipe. You can also use chicken wing sauce or a marinade.
- Prepping the veggies ahead will save time in preparing this sheet pan meal!
- You can replace the carrots or Brussels sprouts with potatoes for a different but delicious taste and texture.
- If onions are too strong for you, try subbing them with more mild tasting shallots.
Chicken thighs come in all shapes and sizes, so make sure you use an instant-read thermometer to check the internal temperature the chicken.
Chicken should read at least 165 degrees F for safe consumption.
More Quick Chicken Dinners
I’m always a fan of making quick recipes with chicken for dinner! Here are a few of our favorites to try…
- Lemon Chicken Rice Skillet
- Easy Chicken Noodle Soup
- Chicken Caesar Wrap
- Creamy Chicken Sheet Pan Dinner
I hope you enjoy these amazing, juicy chicken thighs roasted with bbq sauce.
Barbecue Roasted Chicken Thighs with Vegetables
- Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil and set aside.
- Season chicken thighs on both sides with salt and pepper, then drizzle 1 tbsp olive oil all over prepared baking skeet. Arrange chicken thighs skin-side down on baking sheet in single layer.
- Toss the carrots, brussels sprouts and onion with the remaining 1 tbsp olive oil and 3 tsp garlic. Season with salt and pepper to taste, then spread the veggies around the chicken thighs, making sure to not over crowd the pan.
- Roast for 25 minutes, then carefully remove the pan from the oven and flip the chicken thighs over, so they are skin-side up. Brush the tops of the chicken with bbq sauce, and stir the veggies around as well. Roast for an additional 7 minutes. Remove from the oven and brush one more time with more sauce and roast for an additional 7 minutes, or until the sauce starts to caramelize and the chicken is cooked through.
- Serve the roasted chicken thighs with the veggies and enjoy!