Looking for a no mess, no fuss meal idea? This Sheet Pan BBQ Chicken is perfect for weeknight dinners or your next family gathering. It’s great for meal prep and can be used in so many different recipes.
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Ingredients in Sheet Pan BBQ Chicken
- Chicken Breasts or Thighs
- Extra Virgin Olive Oil
- BBQ Seasoning
- Fresh Herbs
- Barbecue Sauce
- Vegetables
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Benefits of Making Sheet Pan BBQ Chicken
This way of cooking is truly a low mess, no fuss type of protein. One of the biggest benefits is that you use a baking sheet with parchment paper. After you are finished cooking the chicken, the parchment paper just folds up and goes in the trash. It’s so simple and if you are making a lot of chicken, it’s perfect for meals throughout the week.
I used to always grill my chicken (on an outside grill) when I was a young wife. It would be tough and charred by the time it made it to our plates. Thank goodness the side dishes were yummy to make up for the taste of the chicken haha. Sheet pan BBQ chicken is one of the easiest ways to prepare chicken.
How To Make Sheet Pan BBQ Chicken
With Vegetables:
1. Preheat Oven: Preheat your oven to 350°F. Line a large sheet pan with parchment paper for easier cleanup.
2. Season Veggies: In a large bowl, toss potatoes, onion wedges, broccoli and carrots with 1 tbsp olive oil, salt, and pepper. Set aside.
3. Prep Chicken: Pat the chicken dry with paper towels. Place the chicken on the parchment lined sheet pan. Drizzle olive oil over each piece of chicken. Then, season with a good BBQ rub. Place the veggies on the sheet pan, nestling them in the chicken pieces. Top with fresh herbs.
4. Bake: Roast in the oven for 20 minutes. Remove the pan, brush the chicken generously with BBQ sauce (optional), and toss the veggies lightly. Return to the oven and bake for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes/carrots are fork-tender.
5. Broil (Optional): For a caramelized BBQ glaze, broil the chicken for 2-3 minutes, watching closely to prevent burning.
6. Serve: Garnish with chopped parsley, if desired. Serve hot with extra BBQ sauce on the side.
Just Chicken
1. Preheat Oven: Preheat your oven to 350°F. Line a large sheet pan with parchment paper for easier cleanup.
2. Prep Chicken: Pat the chicken dry with paper towels. Drizzle olive oil on each piece of chicken, Season with a good BBQ rub. Top with fresh herbs.
4. Bake: Roast in the oven for 20 minutes. Remove the pan, brush the chicken generously with BBQ sauce (Optional). Return to the oven and bake for another 10 minutes, or until the chicken reaches an internal temperature of 165°F.
5. Broil (Optional): For a caramelized BBQ glaze, broil the chicken for 2-3 minutes, watching closely to prevent burning.
6. Serve: Garnish with chopped parsley, if desired. Serve hot with extra BBQ sauce on the side.
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Nutrition Facts of Chicken
Chicken is a nutrient-dense food, and its nutrient profile varies by cut, preparation, and serving size. Below is a breakdown of key nutrients in a 100-gram (3.5 oz) serving of skinless, boneless chicken breast, cooked (roasted or grilled):
Macronutrients:
Protein: 31 g (high-quality, complete protein with all essential amino acids)
Fat: 3.6 g (mostly unsaturated; ~1 g saturated fat)
Carbohydrates: 0 g (no sugars or fiber)
Micronutrients (approximate % of Daily Value, DV):
Vitamins:
Vitamin B3 (Niacin): 12.7 mg (64% DV) – supports energy metabolism
Vitamin B6: 0.6 mg (30% DV) – aids brain health and red blood cell production
Pantothenic Acid (B5): 1 mg (20% DV) – supports energy production
Small amounts of riboflavin (B2), vitamin B12, and vitamin E
Minerals:
Phosphorus: 228 mg (23% DV) – supports bone health
Potassium: 256 mg (5% DV) – aids muscle function
Magnesium: 29 mg (7% DV) – supports nerve and muscle function
Selenium: 27.6 µg (50% DV) – antioxidant, supports thyroid health
Zinc: 1 mg (9% DV) – supports immune function
Trace amounts of iron, calcium, and sodium (74 mg, ~3% DV, higher if seasoned)
Where to Buy Organic Chicken
When it comes to buying meat, I stopped buying at all the grocery stores years ago. Over the years, I’ve learned that even the organic kind was filled with fillers. I decided I wanted to buy from smaller farms – farmers that use regenerative farming practices.
The most important things to me when it comes to consuming chicken (all meat actually) is that the animal is not vaccinated. I also want to make sure they are never given any antibiotics or hormones. They need to be living on beautiful pastures and consuming organic veggie scraps, legumes, insects and feed.
This is why I have chosen to go with US Wellness Meats for our family. They are owned and operated by family farms. For 20+ years, the mission has been to offer nutritious, 100% grass-fed and pasture-raised meats from cleaner, greener, sustainable farms. Our farms use NO pesticides, NO herbicides, NO added growth hormones, NO GMOs, and NO antibiotics.
Adapt This Recipe: Freezer Make Ahead “Anything Chicken”
How to Use Sheet Pan Chicken
The basis of sheet pan chicken can be just basic with salt and pepper, if you like. If you are wanting to make your favorite chicken dishes, bake chicken breasts or thighs on a large sheet pan and then you can freeze them individually. Here’s some ideas you can add the pre-cooked chicken to:
Creamy Parmesan Chicken with Bacon
Tips For Making Sheet Pan BBQ Chicken
Variations: Swap veggies for what’s in season or on hand (zucchini, sweet potatoes, or cauliflower work great).
Make Ahead: Marinate the chicken in BBQ sauce for a few hours for extra flavor.
Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for best results.
Flavor: Want it spicy? Add a dash of hot sauce or cayenne to your BBQ sauce.
Easy Cleanup: Use parchment paper. Your chicken won’t stick to the paper either.
Variations for Sheet Pan Chicken
Use different herbs and spices depending on side dishes you are making. For example, If you are making Italian, spread herbs like Rosemary, Oregano, Basil, Thyme on your chicken. Once it’s done, top with your favorite sauce over pasta. Serve with a salad and bread.
Tools That Were Used
Sources
Mollenkopf DF, Cenera JK, Bryant EM, King CA, Kashoma I, Kumar A, Funk JA, Rajashekara G, Wittum TE. Organic or antibiotic-free labeling does not impact the recovery of enteric pathogens and antimicrobial-resistant Escherichia coli from fresh retail chicken. Foodborne Pathog Dis. 2014 Dec;11(12):920-9. doi: 10.1089/fpd.2014.1808. PMID: 25405393.
Food Facts Hub – Organic Chicken Breast Nutrition Facts
Nutrionix – Chicken Breast Nutrition Facts
Sheet Pan BBQ Chicken
Ingredients
- 8 Chicken Breasts or Thighs
- 1-2 tbsp BBQ Rub Seasoning
- 1-2 tbsp Extar Virgin Olive Oil
- Fresh Herbs (Rosemary, Oregano, Thyme, etc.)
- 1/2 cup BBQ Sauce (store bought or homemade)
Vegetables (Optional):
- 4 Yukon Gold or Sweet Potatoes (cut in cubes)
- 2 cups Fresh or Frozen Broccoli (cut into florets)
- 6 Carrots (cut into circles or sticks)
- 1 medium Yellow Onion (cut into wedges)
Instructions
With Vegetables:
- Preheat your oven to 350° F. Line a large sheet pan with parchment paper for easier cleanup.
- In a large bowl, toss potatoes, onion wedges, broccoli and carrots with 1 tbsp olive oil, salt, and pepper. Set aside.
- Pat the chicken dry with paper towels. Place the chicken on the parchment lined sheet pan.
- Drizzle olive oil over each piece of chicken. Then, season with a good BBQ rub. Place the veggies on the sheet pan, nestling them in the chicken pieces. Top with fresh herbs.
- Roast in the oven for 20 minutes. Remove the pan, brush the chicken generously with BBQ sauce (optional), and toss the veggies lightly. Return to the oven and bake for another 10-15 minutes, or until the chicken reaches an internal temperature of 165° F and the potatoes/carrots are fork-tender.
Just Chicken:
- Using the instructions above for the Sheet Pan BBQ Chicken with vegetables, you’ll use the same steps except you will omit step #2 (where you add the veggies). That’s it. It’s so easy and really a mess free option for a meal.
I hope this recipe makes your meal prep a little easier. Tag me over on Instagram. I’d love to see what you make!
Wendy Lea Walker, NTP
Nutritional Therapy Practitioner
Medical Disclaimer:
The content on our website is for informational and educational purposes only. It is not intended to provide medical advice. It is also not intended to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Wendy Walker, NTP (Little House Simple Living) and the publisher of this content do not take responsibility. This applies to any health consequences that might occur. It applies to any person reading or following the information in this educational content. All viewers of this content should consult their physicians. This is especially true for those taking prescription or over-the-counter medications. They should do this before beginning any nutrition, supplement or lifestyle program.
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