Sheet Pan BBQ Chicken with Crispy Roasted Potatoes

Have you noticed how popular sheet pan dinners have become online? They’re easy, efficient, and perfect for busy weeknights. I love that you can roast a complete meal—protein and vegetables—on one or two pans with minimal fuss and quick cleanup.

This Sheet Pan BBQ Chicken and Potatoes recipe is a favorite. I used Yukon gold potatoes, yams, and baby carrots—the orange yams add a touch of roasted sweetness and beautiful color. The chicken stays moist and gets a light sticky glaze when brushed with BBQ sauce in the last few minutes of baking. My family loved it, and it’s a healthy, satisfying meal option.

Give it a try—here’s how to make it.

Step-by-step photos make this easy to follow.

1. Preheat your oven to 400°F.
2. Wash 3 medium Yukon gold potatoes and peel 3 medium yams.

3. Chop the potatoes and yams into roughly 2-inch chunks so they cook evenly.
4. In a large bowl, combine the potatoes, yams, and 2 cups mini carrots. Drizzle with 3 tablespoons olive oil and toss to coat. Season with 1/2 teaspoon thyme, 1/2 teaspoon smoked paprika, 1 teaspoon seasoned salt, and 1/4 teaspoon black pepper. Toss again to evenly distribute the seasonings.

5. Spray two large baking sheets with cooking spray. Spread the vegetables over about two-thirds of each pan, leaving one-third of each pan clear for the chicken.
6. Bake the veggies for 15 minutes at 400°F.

7. While the vegetables begin roasting, prepare 2 1/2 pounds of chicken tenders. Use kitchen scissors to remove the white tendon from the thickest part of each tender—edible but tough and unpleasant to chew.

8. Place the chicken in the same bowl you used for the vegetables. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon thyme, 1/2 teaspoon smoked paprika, and 1/2 teaspoon seasoned salt. Toss to coat the chicken evenly.

9. Remove the pans from the oven and arrange the chicken tenders on the empty portions of each sheet. Return the pans to the oven and bake for about 30 minutes, or until the chicken is cooked through and no longer pink.
10. Brush roughly 1/2 cup BBQ sauce (Sweet Baby Ray’s recommended) over the chicken and bake an additional 5 minutes until the sauce is heated and bubbly.

11. Finish by chopping 1 tablespoon cilantro and 2 tablespoons green onions. Sprinkle them over the chicken and potatoes. Taste the vegetables and add more salt and pepper if needed.

Serve immediately and enjoy this straightforward, flavorful sheet pan meal—great for family dinners and easy cleanup.

Sheet Pan BBQ Chicken and Roasted Potatoes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 5-6 servings

Ingredients

3 medium Yukon gold potatoes

3 medium yams

2 cups mini carrots

4 tablespoons olive oil, divided

1 teaspoon thyme, divided

1 teaspoon smoked paprika, divided

1 1/2 teaspoons seasoned salt

1/4 teaspoon pepper

2 1/2 pounds chicken tenders

1/2 cup BBQ sauce

1 tablespoon cilantro, chopped

2 tablespoons green onions, chopped

Instructions

1. Preheat oven to 400°F.

2. Wash the potatoes and peel the yams.

3. Chop into 2-inch chunks so pieces are similar in size for even cooking.

4. In a large bowl, combine potatoes, yams, and carrots. Add 3 tablespoons olive oil, 1/2 teaspoon thyme, 1/2 teaspoon smoked paprika, 1 teaspoon seasoned salt, and 1/4 teaspoon pepper. Toss to coat.

5. Spray two baking sheets and spread the veggies over two-thirds of each pan, leaving room for the chicken.

6. Bake the vegetables for 15 minutes at 400°F.

7. Trim the white tendon from the chicken tenders with kitchen scissors.

8. Toss the chicken with 1 tablespoon olive oil, 1/2 teaspoon thyme, 1/2 teaspoon smoked paprika, and 1/2 teaspoon seasoned salt.

9. Arrange chicken on the empty pan space and bake 30 minutes, until cooked through.

10. Brush BBQ sauce over the chicken and bake 5 more minutes until bubbly.

11. Top with chopped cilantro and green onions. Season vegetables with additional salt and pepper if desired. Serve immediately.

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Recipe from www.jamiecooksitup.net

Recipe from Jamie Cooks It Up!