BBQ Chicken with Corn and Peppers (Print Version)

Tender BBQ chicken thighs roasted with sweet corn and colorful peppers on one pan for easy cleanup.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - ½ teaspoon salt
06 - ¼ teaspoon freshly ground black pepper
07 - ½ cup barbecue sauce, plus extra for serving

→ Vegetables

08 - 2 ears corn on the cob, cut into 3-4 pieces each
09 - 2 large bell peppers (red, yellow, or orange), seeded and cut into thick strips
10 - 1 medium red onion, cut into wedges
11 - 2 tablespoons olive oil
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

# How to Make It:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or aluminum foil.
02 - Pat chicken thighs dry. Combine 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper in a small bowl. Rub mixture evenly over chicken thighs.
03 - Place seasoned chicken thighs on one side of the prepared baking sheet. Brush each thigh generously with barbecue sauce.
04 - Toss corn pieces, bell peppers, and red onion with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl. Spread vegetables in a single layer on the other side of the sheet pan.
05 - Roast in preheated oven for 20 minutes. Remove from oven, brush chicken with additional barbecue sauce, and flip vegetables for even cooking.
06 - Return pan to oven and continue roasting for 15 minutes, until chicken reaches internal temperature of 165°F and vegetables are tender with light caramelization.
07 - Transfer to serving platter and serve hot with additional barbecue sauce on the side.

# Additional Tips::

01 -
  • One pan means actual relaxation time while dinner practically makes itself in the oven.
  • The chicken gets impossibly juicy while the vegetables turn sweet and charred, no babysitting required.
  • It feels fancy enough for company but honestly takes less effort than ordering takeout.
02 -
  • Pat your chicken dry before seasoning—this single step makes the difference between juicy and soggy skin.
  • Arrange chicken and vegetables on separate sides of the pan so vegetables actually caramelize instead of steaming next to the meat.
03 -
  • Marinating chicken thighs in BBQ sauce for 2-4 hours beforehand deepens the flavor significantly, though the result is delicious even without this step.
  • If you're cooking for people with different spice preferences, brush mild sauce on some chicken and spicy on others before they hit the pan.
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