Sheet Pan BBQ Chicken Corn (Printable Version)

Tender BBQ chicken with sweet corn and bell peppers roasted together on one pan for easy prep.

# 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 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/2 cup BBQ 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 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Pat the chicken thighs dry. In a small bowl, combine 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Rub the mixture all over the chicken thighs.
03 - Arrange the chicken thighs on one side of the prepared baking sheet. Brush each thigh generously with BBQ sauce.
04 - In a large bowl, toss the corn pieces, bell peppers, and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the vegetables in a single layer on the other side of the sheet pan.
05 - Roast in the preheated oven for 20 minutes. Remove from the oven, brush the chicken with more BBQ sauce, and flip the vegetables for even roasting.
06 - Return the pan to the oven and continue roasting for another 15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
07 - Serve hot, with extra BBQ sauce on the side if desired.

# Expert Tips:

01 -
  • One pan means one pan to wash, and honestly, that alone has made me return to this recipe more times than I can count.
  • The vegetables caramelize right alongside the chicken, soaking up all that BBQ goodness without any extra effort.
  • Bone-in thighs stay impossibly juicy while the skin gets crispy, something I learned the hard way after burning boneless breasts years ago.
02 -
  • Don't skip the initial patting dry of the chicken—it's the difference between crispy skin and rubbery skin, and I learned this after several soggy disappointments.
  • The vegetables need that second flip halfway through, or you'll end up with one side caramelized and the other side steamed, which defeats the whole purpose.
  • 425°F is the magic temperature here; lower and everything takes too long, higher and the edges burn before the chicken cooks through.
03 -
  • Line your pan with parchment paper or foil before you start—cleanup is genuinely effortless and that matters after a long day.
  • If your BBQ sauce starts burning on the edges during roasting, brush it on during the second half instead of right at the beginning.
  • Bone-in thighs are usually cheaper than breasts, so this is actually an economical dinner that tastes like you spent hours cooking.
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