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!
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.
Notes
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.