Ingredients
Method
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- In a bowl, toss the diced potatoes with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
- Spread the potatoes evenly on the sheet pan and roast for about 15 minutes.
- Remove the pan from the oven and add broccoli, bell peppers, and onion to the pan, tossing lightly to combine.
- Season the chicken with salt and pepper, then brush generously with BBQ sauce.
- Place the chicken on the sheet pan with the vegetables.
- Return the pan to the oven and roast for 20–25 minutes, or until the chicken is fully cooked and vegetables are tender.
- Brush additional BBQ sauce on the chicken during the last few minutes for extra flavor and caramelization.
- Remove from the oven, sprinkle with fresh parsley, and serve warm.
Notes
Cut potatoes into small, even pieces so they cook at the same rate as the chicken.
Pre-roasting the potatoes helps ensure they become tender and slightly crispy.
Use a thick BBQ sauce for better coating and caramelization.
Do not overcrowd the pan to allow proper roasting instead of steaming.
Flip or stir vegetables halfway through cooking for even browning.
Check chicken doneness with a thermometer for best results.
Add extra sauce at the end for a richer flavor.
Pre-roasting the potatoes helps ensure they become tender and slightly crispy.
Use a thick BBQ sauce for better coating and caramelization.
Do not overcrowd the pan to allow proper roasting instead of steaming.
Flip or stir vegetables halfway through cooking for even browning.
Check chicken doneness with a thermometer for best results.
Add extra sauce at the end for a richer flavor.