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BBQ Chicken Sheet Pan Dinner
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5 from 1 vote

BBQ Chicken Sheet Pan Dinner & Quick Mashed Sweet Potatoes

Prep Time15 minutes
Cook Time45 minutes
Servings: 4 people

Equipment

  • blender or food processor for mashed sweet potatoes

Ingredients

  • 1.5lb Boneless, Skinless Chicken Thighs
  • 3/4c BBQ Sauce your favorite
  • 1-1.5 lbs (about 2 large/4small) Sweet Potatoes cut in half, ends trimmed
  • 1 lb Brussel Sprouts cut in half
  • 1 large Red Onion cut in 4-6 pieces
  • Olive Oil
  • 2 tsp balsamic vinegar
  • Salt to taste
  • 1/2 cup whole milk
  • 1 tbs salted butter

Instructions

  • 1. Preheat oven to 425°. Line a baking sheet with parchment paper. Make sure all of your veggies are prepped & chopped. In a medium bowl, add chicken thighs & cover with bbq sauce. Make sure all chicken pieces are covered in sauce and set aside to marinate.
  • 2. Bake Veggies: On your baking sheet, lay chopped brussel sprouts on one side. Drizzle with about 1tbs olive oil & 2tsp balsamic. Sprinkle with salt and toss with your hand. In the center, add your onions. Separate some of the onion petals/pieces as you spready them across. On the other side of the baking sheet, lay sweet potato halves. Drizzle lightly with olive oil & rub into sweet potatoes. Bake in oven for 25 minutes.
  • 3. Add Chicken: Carefully remove sheet with veggies from oven. Toss brussels a little if you'd like. Lay bbq chicken over top of the red onions. Put remaining barbecue sauce in the bowl over the chicken. Place sheet back into oven for 20 minutes or until cooked through *see note*
  • 4. Option 1: Quick Mashed Sweet Potatoes. Add roasted sweet potatoes, cut up a little smaller if you have to, to food process or blender. Add milk, butter & big pinch salt. Blend on high until smooth. Add more salt if needed, just taste! Option 2: Roasted Sweet Potatoes Remove sweet potatoes from oven, cut open & mash a little. Salt to taste & add 1/4 of the tbs butter (or more :)).
  • 5. Serve & Enjoy!