One Pan BBQ Chicken Thighs with Roasted Veggies
A delicious and protein-packed one-pan meal combining juicy chicken thighs with colorful roasted vegetables, perfect for busy families looking for a healthy dinner option.
Ingredients
Main Ingredients
- 4 pieces Chicken thighs Juicy and flavorful, packed with protein.
- 1 cup BBQ Sauce Adds a rich, smoky flavor.
- 2 cups Mixed vegetables (bell peppers, zucchini, carrots) Colorful combination providing essential nutrients.
- 2 tablespoons Olive oil Enhances flavor and aids roasting.
- to taste Salt Simple seasoning to elevate taste.
- to taste Pepper Simple seasoning to elevate taste.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and chop your mixed vegetables into bite-sized pieces.
- Pat the chicken thighs dry and season generously with salt and pepper.
- In a large bowl, toss the vegetables with olive oil, salt, and pepper until well coated.
Cooking
- Arrange the seasoned chicken thighs in the center of a large baking dish.
- Spread the seasoned mixed vegetables around the chicken evenly.
- Brush the BBQ sauce over the chicken thighs, ensuring they are well coated.
- Bake in the oven for about 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- After 20 minutes, check the vegetables for tenderness and slight caramelization.
Serving
- Once cooked, remove the dish from the oven and let it sit for 5 minutes.
- Plate the chicken thighs alongside a generous serving of roasted veggies.
- Drizzle with any remaining BBQ sauce before garnishing and serving.
Notes
This recipe is perfect for meal prep and can be stored in the fridge for up to 3 days. You can also freeze the cooked meal for up to 3 months. For variations, consider using different vegetables or spices.