BBQ Chicken with Corn and Peppers (Printable)

Tender BBQ chicken with sweet corn and roasted peppers, all cooked together on one pan for an easy family dinner.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 0.5 teaspoon salt
06 - 0.25 teaspoon freshly ground black pepper
07 - 0.5 cup BBQ sauce, plus extra for serving

→ Vegetables

08 - 2 ears corn on the cob, cut into 3-4 pieces each
09 - 2 large bell peppers (red, yellow, or orange), seeded and cut into thick strips
10 - 1 medium red onion, cut into wedges
11 - 2 tablespoons olive oil
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper

# Directions:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or aluminum foil.
02 - Pat the chicken thighs dry. In a small bowl, combine 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Rub the mixture evenly over all sides of the chicken thighs.
03 - Place the seasoned chicken thighs on one side of the prepared baking sheet. Brush each thigh generously with BBQ sauce.
04 - In a large bowl, toss the corn pieces, bell peppers, and red onion with 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Spread the vegetables in a single layer on the opposite side of the sheet pan.
05 - Roast in the preheated oven for 20 minutes. Remove from the oven and brush the chicken with additional BBQ sauce. Flip the vegetables for even roasting.
06 - Return the pan to the oven and continue roasting for 15 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with light caramelization.
07 - Transfer to serving plates and offer additional BBQ sauce on the side.

# Expert Advice:

01 -
  • One pan means one thing to wash, which honestly feels like a small miracle on a Tuesday night.
  • The chicken comes out impossibly juicy while the vegetables caramelize into something almost candy-like.
  • Kids actually ask for seconds because the BBQ sauce makes everything taste like a celebration.
02 -
  • Wet chicken skin will never crisp, so that paper towel step isn't optional—it's the difference between chicken and something forgettable.
  • The vegetables on the same pan as chicken will absorb the rendered fat and BBQ drippings, which sounds messy but actually tastes incredible.
03 -
  • Don't skip patting the chicken dry—crispy skin is worth 30 seconds of attention.
  • Brush the chicken a second time with BBQ sauce during the flip; that's what creates the sticky, caramelized glaze that makes people come back for more.
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