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veggies and chicken on a sheet pan with bbq vinaigrette in a mason jar and on a spoon

BBQ Chicken Sheet Pan Dinner

A complete dinner made on one pan. This BBQ Chicken Sheet Pan Dinner is full of tender chicken thighs and vegetables that get drizzled with an easy-to-make BBQ Vinaigrette. 
This is a healthy dinner that tastes great!
Course Dinner
Cuisine American
Keyword barbecue chicken, chicken and vegetables, one pan dinner, sheet pan dinner
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


BBQ Chicken & Vegetable Sheet Pan Dinner

  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lb. boneless skinless chicken thighs, each thigh cut into 8 pieces (about 3 chicken thighs)
  • 1 large sweet potato, peeled and cut into 1 inch chunks
  • 3 large carrots, peeled and cut into 1 inch chunks
  • 1 large yellow or red onion, cut into about 16 pieces
  • 20 fresh brussel sprouts, stem end trimmed and cut in half lengthwise

BBQ Vinaigrette

  • 1/4 cup BBQ Sauce
  • 3 tbsp olive oil
  • 1 small garlic clove, minced
  • 1 tsp apple cider vinegar
  • 1 tsp brown sugar, fimly packed
  • 1/2 tsp chili powder
  • 1/4 tsp onion powder
  • pinch salt & black pepper


  • Preheat the oven to 400 degrees.
    Process the veggies and the chicken.
    Place the raw chicken and veggies on a large sheet pan. If you do not have a large sheet pan, or if the pan is too full, use 2 sheet pans. If your pan is too crowded your vegetables will steam instead of roasting.
  • Drizzle the chicken and vegetables with olive oil. With clean hands toss the chicken and veggies to coat with the olive oil.
    Sprinkle with salt and pepper.
  • Place the sheet pan dinner in the oven and set the timer for 20 minutes.
  • Then, toss the veggies and then place back in the oven for an additional 10 minutes.
  • Drizzle the BBQ Vinaigrette over the chicken and vegetables and serve warm.

BBQ Vinaigrette

  • While the sheet pan dinner is cooking make the BBQ Vinaigrette.
    Add all the ingredients to a mason jar. Pop the lid on and shake it vigorously until all the ingredients are combined. 
    If you do not have a mason jar you can whisk everything together in a bowl.


To make ahead:
Process all the vegetables and cut the chicken. Keep the chicken and veggies separate, in air tight containers, in the fridge for up to 2 days.
Make the BBQ Vinaigrette and keep in the mason jar, in the fridge, for up to 2 days.
When you are ready to have this sheet pan dinner, simply follow the cooking instructions.