Description
Sizzling BBQ chicken and rainbow veggies on one pan. This 30-minute dinner trick will make you look like a weeknight hero.
Ingredients
Scale
- 2 pounds (900g) bone-in, skin-on chicken thighs and drumsticks
- 2 tablespoons olive oil
- 1 tablespoon paprika (sweet or smoked)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup (180ml) barbecue sauce, divided
- 2 bell peppers (any color), cut into 1-inch chunks
- 1 red onion, cut into wedges
- 2 medium zucchini, sliced into half-moons
- 1 cup (150g) cherry tomatoes
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil.
- In a large bowl, toss chicken pieces with olive oil, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
- In a separate bowl, combine bell peppers, red onion, zucchini, and cherry tomatoes with a tablespoon of olive oil and a pinch of salt and pepper.
- Arrange chicken pieces skin-side up on the baking sheet with space between each piece. Scatter vegetables around the chicken in a single layer.
- Brush about 1/4 cup of barbecue sauce over the chicken pieces.
- Bake for 25 minutes.
- Remove from oven, brush another 1/4 cup of barbecue sauce over the chicken, and toss vegetables gently.
- Return to oven for 15-20 minutes more, until chicken reaches 165°F (74°C) internal temperature and vegetables are tender.
- Let rest 5 minutes, brush with remaining barbecue sauce, and sprinkle with fresh parsley before serving.