BBQ Chicken with Corn and Peppers (Print)

Tender BBQ chicken with roasted corn and peppers, all cooked together on one pan.

# Components:

→ 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 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/2 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 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Pat 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 chicken thighs.
03 - Place seasoned chicken thighs on one side of the prepared baking sheet. Brush each thigh generously with BBQ sauce.
04 - In a large bowl, toss corn pieces, bell peppers, and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread vegetables in a single layer on the other side of the sheet pan.
05 - Roast in the preheated oven for 20 minutes. Remove from oven, brush chicken with additional BBQ sauce, and flip vegetables for even cooking.
06 - Return pan to oven and continue roasting for 15 minutes more, until chicken reaches an internal temperature of 165°F and vegetables are tender with light caramelization.
07 - Transfer to serving platter and serve hot with extra BBQ sauce on the side as desired.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means you actually have time to breathe instead of juggling pots.
  • The chicken comes out with this incredible contrast—crispy skin on the outside, tender and juicy inside—that feels almost too good for a weeknight.
  • Bell peppers and corn get these sweet caramelized edges that taste nothing like their raw versions.
02 -
  • Pat your chicken dry before seasoning—moisture is the enemy of crispy skin, and that crispy skin is what makes this dish special.
  • Don't skip the second coat of BBQ sauce halfway through; it's what creates those caramelized, sticky edges that make people ask for the recipe.
03 -
  • If you have time, marinate the chicken in BBQ sauce for up to four hours before roasting—the acid helps tenderize it and the flavor goes deeper.
  • Arrange your vegetables so the cut sides face down on the pan; this is where the magic happens, where they get those caramelized edges that make you forget you're eating your vegetables.
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