Description
This Sheet Pan BBQ Chicken with Potatoes and Green Beans is a simple, flavorful one-pan meal that combines tender, barbecue-glazed chicken breasts with perfectly roasted baby potatoes and crisp green beans. Ideal for an easy weeknight dinner, this recipe features minimal prep and cleanup while delivering a balanced, delicious plate that the whole family will love.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 1/2 cup barbecue sauce
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Vegetables
- 1 pound baby potatoes, halved
- 12 ounces fresh green beans, trimmed
Seasonings and Oils
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it. In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
- Roast Potatoes: Spread the seasoned potatoes on one side of the prepared sheet pan in a single layer. Place the pan in the oven and roast the potatoes for 15 minutes. This initial roasting will start cooking the potatoes so they become tender and crispy.
- Prepare Chicken and Green Beans: While the potatoes roast, season the chicken breasts lightly with salt and black pepper. In a separate bowl, toss the trimmed green beans with the remaining 1 tablespoon of olive oil to coat them evenly.
- Add Chicken and Green Beans to Pan: After 15 minutes of roasting the potatoes, carefully remove the pan from the oven. Arrange the chicken breasts on the empty side of the sheet pan and place the green beans alongside the chicken and potatoes.
- Apply Barbecue Sauce: Brush the chicken breasts generously with barbecue sauce. This will infuse the chicken with smoky, tangy flavor as it bakes.
- Continue Baking: Return the sheet pan to the oven and bake for an additional 20 to 25 minutes. Halfway through the baking time, brush the chicken with more barbecue sauce for extra flavor and moisture. Bake until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- Garnish and Serve: Remove the sheet pan from the oven. Sprinkle the dish with chopped fresh parsley for a pop of color and freshness before serving.
Notes
- Baby Yukon Gold or red potatoes are recommended for even roasting and creamy texture.
- Choose your favorite barbecue sauce flavor to customize the taste to your liking.
- To achieve crispier green beans, avoid overcrowding the pan so they roast evenly.
