Sheet-Pan BBQ Chicken with Sweet Potatoes & Broccoli

• 45 min total
• 15 min hands-on
• Serves 4
• 630 kcal
• 50 g protein

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Ingredients

• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp brown sugar
• 2 sweet potatoes, large, cut into ¾-inch wedges
• 3 tbsp olive oil
• 2 lb boneless skinless chicken thighs
• ¾ cup BBQ sauce
• 1 head broccoli, cut into florets
• salt
• black pepper

Method

1. Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. Line 2 rimmed baking sheets with foil or parchment. BBQ sauce burns onto bare pans.
2. Mix the paprika, garlic powder, brown sugar, 1½ tsp salt and ½ tsp pepper in a small bowl. On one sheet, toss the sweet potatoes with 1½ tbsp of the oil and half the spice mix and spread them out. Roast on the lower rack for 10 minutes.
3. Meanwhile, pat the chicken dry, rub it with ½ tbsp oil and the rest of the spice mix, and lay it on the second sheet with space between the pieces. Pour half the BBQ sauce into a small bowl for brushing; keep the rest clean for serving.
4. Slide the chicken onto the upper rack and roast 10 minutes. Toss the broccoli with the remaining 1 tbsp oil and a pinch of salt and add it to the sweet potato sheet, giving the potatoes a stir.
5. Brush the chicken all over with the sauce in the small bowl. Roast everything 10–12 minutes more, until the chicken reaches 165°F (74°C) in the thickest part, the sauce is sticky, and the sweet potatoes are tender and browned.
6. Serve with the reserved BBQ sauce on the side.

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