If you’re looking for a simple yet flavorful meal, this Sheet Pan BBQ Chicken & Roasted Veggies is the perfect option. With tender chicken breasts coated in tangy BBQ sauce and a medley of roasted sweet potatoes, onions, and broccoli, this dish comes together on one pan for easy prep and cleanup. It’s a great choice for busy weeknights when you want something healthy, delicious, and ready in no time.
What You’ll Need
Ingredients
- Sweet Potatoes
- 2 medium sweet potatoes
- 1 large yellow onion
- 1 Tablespoon olive oil
- 1/4 teaspoon salt, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chipotle powder, or chili powder
- Broccoli
- 1 medium head broccoli
- 1 Tablespoon olive oil
- 1/4 teaspoon salt
- Chicken
- 1 lb boneless skinless chicken breasts
- 1/2 cup BBQ sauce, divided
Equipment I Used
How to Make It
Preheat the Oven
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
Prepare the Sweet Potatoes and Onions
Peel and chop 2 medium sweet potatoes into 1/2-inch chunks. Chop 1 large yellow onion into 1-inch pieces. Place both on the prepared sheet pan.
Season the Vegetables
Drizzle 1 tablespoon olive oil over the sweet potatoes and onions. Sprinkle with 1/4 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp chipotle powder (or chili powder). Toss until the vegetables are evenly coated, then spread them in an even layer. Bake for 20 minutes.
Add the Broccoli and Chicken
After 20 minutes, remove the pan from the oven. Push the sweet potatoes and onions to one side of the pan. Cut 1 medium head of broccoli into florets and add to the pan. Drizzle with 1 tbspolive oil and season with 1/4 tsp salt. Place 1 lb boneless skinless chicken breasts on the other side of the pan and brush with 1/4 cup BBQ sauce. Note: I like to keep the chicken separate from the veggies to prevent the juices from the chicken making the vegetables soggy during cooking.
Bake
Return the pan to the oven and bake for an additional 15-20 minutes, or until the chicken is fully cooked through (internal temperature of 165°F) and the vegetables are tender.
Shred the Chicken
Remove the sheet pan from the oven. Using two forks, shred the chicken breasts into bite-sized pieces. Toss the chicken with the remaining 1/4 cup of BBQ sauce to coat evenly.
Serve
Divide the shredded BBQ chicken and roasted vegetables into bowls or plates. Serve immediately and enjoy!
This Sheet Pan BBQ Chicken & Roasted Veggies is a delicious, easy-to-make meal that brings together bold BBQ flavors with perfectly roasted vegetables. It’s an ideal weeknight dinner with minimal cleanup. If you try this recipe, I’d love to hear how it turned out. Don’t forget to share your experience or any tweaks you made in the comments!
Sheet Pan BBQ Chicken & Roasted Veggies
Ingredients
Sweet Potatoes
- 2 medium sweet potatoes
- 1 large yellow onion
- 1 Tablespoon olive oil
- 1/4 teaspoon salt, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chipotle powder, or chili powder
Broccoli
- 1 medium head broccoli
- 1 Tablespoon olive oil
- 1/4 teaspoon salt
Chicken
- 1 lb boneless skinless chicken breasts
- 1/2 cup BBQ sauce, divided
Directions
- Preheat the oven to 400°F.
- Peel and chop the sweet potatoes into 1/2″ chunks. Chop onion into 1 inch pieces and add to a lined sheet pan along with the sweet potatoes. Toss the sweet potatoes and onions with olive oil, salt, garlic powder and chipotle powder and toss until well combined. Bake at 400°F for 20 minutes.
- Toss the sweet potatoes and push to one side of the pan. Add the broccoli and toss with olive oil and salt. Add the chicken breasts and brush with 1/4 cup BBQ sauce. Bake an additional 15-20 minutes at 400°F until the chicken is done.
- Remove the pan from the oven and shred the chicken breasts using two forks. Toss the chicken with the remaining BBQ sauce. Add to bowls along with the roasted vegetables and serve immediately.
LITTLE MESSY KITCHEN 
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