this simple bbq chicken meal cooks all together on one sheet pan and requires just 7 ingredients and 10 minutes of active cooking time making it a perfect easy weeknight meal for the whole family!

This sheet pan bbq chicken meal might just be one of my newest favorites.

It uses just a handful of ingredients, takes less than an hour (most of which time it’s just cooking up in the oven!) and was a total crowd pleaser for everyone.

If that’s not the epitome of “winner winner chicken dinner” I really don’t know what is.

And don’t worry if you’re not an asparagus fan, hate bbq sauce or you only have sweet potatoes on hand…you can totally still make this work.

Swap out the asparagus for green beans, use whatever potatoes you have on hand (and your preferred seasoning for that matter!) – or heck even switch in french fries! As for the chicken, you can leave it unseasoned, douse it in ranch or whatever sauce most floats your boat.

It’s pretty much impossible to screw up – so go with the flavors that most please your pallet.

sheet pan bbq chicken meal

Author: Cait
Prep Time: 5-7 minutes
Cook Time: 55 minutes
Total Time: 60 minutes
Yield: 4+ servings 1x
Category: dinner

Description

this simple bbq chicken meal cooks all together on one sheet pan and requires just 7 ingredients and 10 minutes of active cooking time making it a perfect easy weeknight meal for the whole family!

Scale

Ingredients

1 1/2 – 2 pounds baby potatoes, washed & halved
3–4 skin-on chicken thighs
1/2 – 1 pound asparagus, washed and sliced to remove the harder lower stem
1 tablespoon cajun seasoning (more or less to your liking) *see note
Olive oil
Salt & pepper, to taste
Favorite barbecue sauce

Instructions

Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
In a medium mixing bowl, toss potatoes with olive oil (about 2 tablespoons) and cajun seasoning (if your cajun or other seasoning does not have salt, I recommend adding salt & pepper as desired) until the potatoes are well coated.
Layer potatoes in a single layer on the baking sheet and bake for 20 minutes.
Remove sheet pan and add chicken skin side up. Drizzle with a little olive oil, salt & pepper to taste. Bake for another 15 minutes.
Remove baking sheet and add asparagus. Drizzle with a little olive oil, salt & pepper to taste. Spoon barbecue sauce (~1-2 tbsp.) over the chicken, making sure to coat well. Bake for another 10-15 minutes (or until the thickest part of the chicken thighs registers 165°F on a thermometer).
Serve immediately (with additional bbq sauce as desired!)