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- 4 chicken thighs, bone-in and skin-on - 2 large sweet potatoes, peeled and cubed - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 red onion, cut into wedges - 1 cup BBQ sauce, your choice of sweetness - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley for decoration The main ingredients here make this dish shine. Chicken thighs give a rich, juicy flavor. Sweet potatoes add sweetness and creaminess. The bell peppers bring crunch and color. Red onion gives a slight sharpness. Together, they create a perfect balance. Now, let’s talk about the seasoning. BBQ sauce is key for that smoky, sweet flavor. You can choose any sauce you love. Olive oil helps the chicken stay moist. Garlic powder and smoked paprika add a kick. Salt and pepper pull all the flavors together. For a fresh finish, I like to sprinkle parsley on top. It looks great and adds a touch of brightness. This combination is not just tasty; it's fun to eat! First, preheat your oven to 425°F (220°C). This high heat helps crisp up the chicken skin and cook the sweet potatoes perfectly. Next, line a large baking sheet with parchment paper. This makes for easy clean-up later. Now, let's prepare the marinade for the chicken. In a small bowl, mix together: - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste This mix will add great flavor to your chicken. Take your chicken thighs and pat them dry with paper towels. This step is key for crispy skin. Now, rub the marinade all over each piece. Don’t forget to get under the skin! This helps the marinade seep in, making the chicken juicy and tasty. In a large bowl, toss together the sweet potatoes, red bell pepper, green bell pepper, and red onion. Drizzle them with olive oil and season with salt and pepper. Mix until everything is coated. Spread this mix onto the prepared baking sheet. You want to create a nice bed for the chicken. Place the marinated chicken thighs on top of the vegetables. Now, brush the BBQ sauce generously over the chicken. Make sure it’s well-coated. You can save some sauce for serving later. Bake in the preheated oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The sweet potatoes should be tender and golden, too. For extra crispy chicken skin, broil for an additional 3-5 minutes. Keep an eye on it so it doesn’t burn. Once done, let the sheet pan rest for a few minutes before you serve. Garnish with freshly chopped parsley for a pop of color! To cook chicken thighs perfectly, start with bone-in and skin-on pieces. This gives the meat more flavor and keeps it moist. Make sure to pat the chicken dry before you rub in the marinade. Dry skin helps it get crispy in the oven. Rub the marinade under the skin too. This helps the flavors soak in deeply. You want every bite to be tasty. Cut your sweet potatoes into cubes. Keep them about one inch thick for even cooking. If your cubes are smaller, they cook faster. Larger cubes may need a bit more time. Toss your sweet potatoes with olive oil, salt, and pepper. This simple mix helps them brown well. You can also add herbs like rosemary or thyme for extra flavor. Smoked paprika can lift the taste even more. Choose your BBQ sauce wisely. You can go for sweet, tangy, or spicy styles based on your taste. Sweet sauces pair well with the sweet potatoes. Tangy sauces add a nice contrast. For heat, spicy sauces can kick things up a notch. You can make your own sauce at home using ketchup, vinegar, and spices. Store-bought sauces are also great if you're short on time. Just look for ones with quality ingredients for the best taste. {{image_2}} You can switch out the sweet potatoes and peppers for other veggies. Try using zucchini, carrots, or even broccoli. These veggies roast well and add different flavors. Zucchini becomes tender and slightly sweet. Carrots bring a nice crunch and color. Mix and match to find your favorite combo. If you want to change the protein, chicken is not your only option. Tofu works great for a plant-based meal. Use firm tofu for the best texture. Just marinate it like chicken. Pork is another choice. Thighs or tenderloin will work well. Adjust the cooking time if you use pork. For some heat, add spices or hot sauce to your BBQ. Cayenne pepper gives a nice kick. You can mix it into the marinade or sprinkle it on the veggies. Sriracha or your favorite hot sauce also works. Just remember to taste as you go, so it’s just right for you. To store your BBQ chicken and sweet potatoes, let them cool first. This keeps moisture levels low. Place leftovers in an airtight container. Make sure to separate the chicken from the sweet potatoes. This helps keep the chicken crispy. You can keep leftovers in the fridge for up to four days. Always check for signs of spoilage before eating. For freezing, use a freezer-safe container. You can also use resealable bags. Remove as much air as possible before sealing. This helps prevent freezer burn. The dish can last up to three months in the freezer. When you are ready to eat, thaw it overnight in the fridge. To reheat, preheat your oven to 350°F (175°C). Place the chicken and sweet potatoes on a baking tray. Cover with foil to keep moisture in. Heat for about 20 to 25 minutes or until hot. You can also microwave portions, but the oven keeps the texture better. Always check the chicken reaches 165°F (75°C) before serving. Enjoy the tasty flavors just like when it was fresh! Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. For bone-in, cook for 25-30 minutes. Boneless thighs take about 20-25 minutes. Check the internal temperature. It should reach 165°F (75°C). The flavor will still be great, but the skin won't be as crispy. BBQ Chicken and Sweet Potatoes pair well with many sides. Here are some great options: - Coleslaw: Adds crunch and a tangy flavor. - Corn on the cob: A sweet side that complements BBQ. - Green salad: Fresh greens balance the richness of the chicken. - Rice or quinoa: A hearty base to soak up the BBQ sauce. Feel free to mix and match based on your taste! Yes, you can prep this dish ahead of time. Here are some tips: - Marinate the chicken: Do this up to 24 hours in advance. It will soak up more flavor. - Chop veggies early: Cut sweet potatoes and peppers a day before. Store them in the fridge. - Cook and store: You can cook the dish and store leftovers. Keep it in an airtight container for 3-4 days. This makes meal prep easy and tasty! This blog post showed you how to make BBQ chicken thighs with sweet potatoes. You learned about the main ingredients, seasoning, and optional garnishes. The step-by-step guide helped you prepare, marinate, and bake the dish perfectly. I shared tips for perfect cooking and ways to customize your meal. Now, you can easily store and reheat leftovers too. Enjoying this dish is simple and delicious—feel free to try new flavors and variations! Happy cooking!

BBQ Chicken & Sweet Potato Sheet Pan

Savor the deliciousness of BBQ Chicken & Sweet Potato Sheet Pan Delight! This easy recipe combines juicy chicken thighs with savory sweet potatoes and colorful veggies, all drizzled in your favorite BBQ sauce. Perfect for a weeknight dinner or meal prep, this dish offers comfort and flavor with minimal cleanup. Click through for the full recipe and elevate your dining experience today! #BBQChicken #SheetPanMeals #HealthyEating #EasyRecipes
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 large sweet potatoes, peeled and cubed

1 red bell pepper, sliced

1 green bell pepper, sliced

1 red onion, cut into wedges

1 cup BBQ sauce (your choice of sweetness)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy clean-up.

    In a small bowl, combine olive oil, garlic powder, smoked paprika, salt, and pepper. Mix well to create a marinade for the chicken.

      Pat the chicken thighs dry with paper towels and rub the marinade all over each piece. Make sure to get under the skin for maximum flavor.

        In a large bowl, toss the cubed sweet potatoes, sliced bell peppers, and red onion with a drizzle of olive oil, salt, and pepper until evenly coated.

          Spread the sweet potato and vegetable mixture onto the prepared baking sheet, creating a bed for the chicken. Place the chicken thighs on top of the vegetables.

            Brush the BBQ sauce generously over the chicken thighs, ensuring they are well-coated. Reserve some sauce for serving, if desired.

              Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are tender and golden.

                For added crispiness, broil the chicken for an additional 3-5 minutes at the end of the baking time, keeping a close eye to avoid burning.

                  Once done, let the sheet pan rest for a few minutes before serving. Garnish with freshly chopped parsley.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 4