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Close-up of a sweet heat BBQ glazed chicken thigh with roasted zucchini, red pepper and onion

Sweet Heat BBQ Chicken Sheet Pan Dinner

Boneless chicken thighs brushed with a sticky sweet heat BBQ glaze and roasted over sweet potatoes, carrots, zucchini and peppers. One pan, one easy dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 to 5 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 medium sweet potatoes or 1 1/2 large, cut into 3/4-inch cubes
  • 4-5 medium carrots cut into even sticks
  • 4-5 small zucchini halved lengthwise, cut into 1/2-inch half moons
  • 3/4-1 small onion thick sliced along the grain
  • 1 large red bell pepper or 2 small, thick sliced
  • olive oil for drizzling
  • 2 tsp salt divided
  • 1 1/2 tsp black pepper divided
  • 1 1/2 tsp garlic powder divided
  • 1/2 tsp dried thyme or rosemary crushed
Chicken
  • 8-10 boneless, skinless chicken thighs about 2 to 2 1/2 lb
  • salt, pepper, garlic powder and smoked paprika to taste
Sweet Heat Glaze
  • 3/4 cup Kinder's Sweet Heat BBQ Sauce or your favorite BBQ sauce
  • 3 tbsp butter melted
  • 1 1/2 tbsp honey
  • 1 1/2 tsp garlic powder
  • 3/4 tsp dried thyme or rosemary crushed

Equipment

  • Half Sheet Pan (18x13 inches)
  • Aluminum Foil
  • Large Mixing Bowl
  • Basting Brush
  • Instant-Read Meat Thermometer

Method
 

  1. Heat the oven to 425°F and line a half sheet pan (18x13 inches) with foil.
  2. In a large bowl, toss the sweet potatoes and carrots with a drizzle of olive oil, 1 1/4 tsp salt, 3/4 tsp pepper and 3/4 tsp garlic powder. Spread in a single layer on the pan and roast 15 minutes.
  3. While they roast, whisk together the glaze ingredients and set aside. Season the chicken on both sides with salt, pepper, garlic powder and smoked paprika.
  4. In the same bowl, toss the zucchini, onion and bell pepper with a drizzle of oil, the remaining salt, pepper and garlic powder, and the thyme or rosemary.
  5. Pull the pan, stir the sweet potatoes and carrots, and spread the zucchini mixture over the pan in an even layer.
  6. Lay the chicken thighs in a single layer on top of the vegetables. Roast 15 minutes.
  7. Brush the glaze over the chicken and roast another 15 minutes, until the chicken reaches 165°F and the glaze is set and sticky.
  8. Optional: broil 2 to 3 minutes to caramelize the glaze further. Watch closely.

Notes

A standard half sheet pan fits this whole recipe in a single layer. Feeding more or using a smaller pan? Split it between two pans and swap their oven racks halfway through.
Meal prep: portion into containers with 1 or 2 thighs and a scoop of veggies. Keeps 3 to 4 days in the fridge.
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