If you love the comfort of barbecue flavors but don’t want a sink full of dishes, this sheet pan dinner is your new go-to. Juicy chicken glazed in smoky-sweet BBQ sauce roasts alongside caramelized sweet potatoes for a balanced, satisfying meal. Everything cooks together on one pan, so cleanup is fast.
The result is a cozy, crowd-pleasing dinner that feels special without a lot of effort. It’s weeknight-friendly, meal-prep ready, and just plain delicious.
What Makes This Special
This recipe brings together bold BBQ flavor and naturally sweet, roasted vegetables in a single pan. The sweet potatoes caramelize at the edges while the chicken stays juicy under a sticky, glossy sauce.
It’s a complete meal—protein, carbs, and optional veggies—without fuss. You can customize the spice level, swap ingredients, and scale it up for guests. Best of all, everything roasts at the same temperature, so timing is simple.
What You’ll Need
- Chicken: 4 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds).
Boneless thighs or breasts work too; adjust cook time.
- Sweet potatoes: 2 large, peeled and cut into 1-inch cubes (about 4 cups).
- BBQ sauce: 1/2 cup, your favorite brand or homemade.
- Olive oil: 2 tablespoons, divided.
- Spices for chicken: 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper.
- Spices for sweet potatoes: 1 teaspoon chili powder (or paprika), 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper.
- Optional add-ins: 1 red onion (wedged), 1 bell pepper (sliced), or a handful of green beans.
- Finishers: Fresh chopped cilantro or parsley, lime wedges, and extra BBQ sauce for serving.
- Equipment: Large rimmed sheet pan, parchment paper or foil (optional), tongs, and a brush or spoon for saucing.
How to Make It
- Preheat the oven: Set to 425°F (220°C). Line a large, rimmed sheet pan with parchment or foil for easy cleanup.
- Prep the chicken: Pat the chicken thighs dry with paper towels. In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and pepper.
Rub the spice blend over the chicken, getting some under the skin for extra flavor.
- Season the sweet potatoes: In a large bowl, toss the sweet potato cubes with 1 tablespoon olive oil, chili powder, cumin, salt, and pepper until coated.
- Arrange on the pan: Spread the sweet potatoes on one side of the sheet pan. Drizzle the remaining 1 tablespoon olive oil on the empty side. Place the seasoned chicken skin-side up on the oiled side.
Leave space between pieces so air can circulate.
- Roast, round one: Bake for 20 minutes. If adding sturdy veggies like red onion wedges, scatter them on the pan now. Keep delicate veggies for later.
- Sauce the chicken: Remove the pan from the oven.
Brush a generous layer of BBQ sauce over the chicken. Flip the sweet potatoes if they’re browning on one side.
- Roast, round two: Return to the oven for 10–15 minutes, until the chicken registers 165°F at the thickest part and the sweet potatoes are tender. Add delicate veggies (like green beans) for the final 10 minutes if using.
- Finish and glaze: Brush the chicken with a little more BBQ sauce for a glossy finish.
If you like crispier edges, broil on high for 1–2 minutes. Watch closely to avoid burning.
- Rest and serve: Let the chicken rest 5 minutes. Sprinkle with chopped herbs, squeeze lime over the sweet potatoes, and serve with extra sauce on the side.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days.
Keep the chicken and sweet potatoes in separate containers if you want to reheat them differently. Reheat in a 350°F oven for 10–12 minutes to keep the chicken skin crisper. For quick lunches, microwave in 45-second bursts until hot.
The leftovers make great bowls with greens, rice, or quinoa, plus a drizzle of BBQ and a squeeze of lime.
Benefits of This Recipe
- Balanced and satisfying: Protein-packed chicken with fiber-rich sweet potatoes keeps you full and energized.
- Minimal cleanup: One pan, one dinner, done. Foil or parchment makes cleanup even faster.
- Flexible and forgiving: Works with thighs or breasts, store-bought or homemade sauce, and whatever veggies you have.
- Meal-prep friendly: Doubles easily and reheats well. The flavors deepen overnight.
- Budget-conscious: Simple, accessible ingredients that stretch across multiple meals.
Pitfalls to Watch Out For
- Overcrowding the pan: Crowded food steams instead of roasts.
Use two pans if needed for good browning.
- Uneven chopping: Sweet potatoes cut too large won’t cook through in time. Aim for uniform 1-inch cubes.
- Skipping the dry pat: Not drying chicken leads to soggy skin and less browning. Paper towels make a big difference.
- Adding sauce too early: BBQ sauce can burn.
Glaze after the first 20 minutes and again at the end.
- Wrong timing for veggies: Add delicate vegetables later so they don’t overcook.
Recipe Variations
- Boneless swap: Use boneless, skinless thighs (25–30 minutes total) or breasts (20–25 minutes). Start checking for 165°F early.
- Spicy kick: Stir 1–2 teaspoons hot sauce or chipotle in adobo into the BBQ sauce. Add a pinch of cayenne to the sweet potatoes.
- Smoky maple: Mix 1 tablespoon maple syrup and 1/2 teaspoon liquid smoke into the BBQ sauce for a deep, sweet finish.
- Pineapple twist: Add pineapple chunks during the last 10 minutes for a sweet, tangy pop that pairs with BBQ.
- Herb-forward: Toss the sweet potatoes with chopped rosemary or thyme.
Finish with fresh parsley and lemon zest.
- Veggie boost: Add Brussels sprouts halves, red onion wedges, or bell peppers. Time them based on sturdiness.
- Grain bowl style: Serve over brown rice, quinoa, or cauliflower rice with corn, black beans, and a dollop of yogurt.
FAQ
Can I use chicken breasts instead of thighs?
Yes. Breasts cook faster and can dry out if overbaked.
Start checking for 165°F at 18–20 minutes after the first glaze and pull them as soon as they reach temp. Consider pounding thick breasts to an even thickness for more uniform cooking.
What BBQ sauce works best?
Choose a sauce you enjoy on its own. A balanced sauce with both tang and sweetness tends to work well for glazing.
If your sauce is very sweet, reduce the sugar elsewhere or add a splash of apple cider vinegar to brighten it.
Do I have to peel the sweet potatoes?
No. The skin is edible and adds texture and nutrients. Wash well and scrub the skin.
If you prefer a smoother bite, peeling is fine.
How do I keep the chicken skin crispy?
Dry the chicken thoroughly, roast at 425°F, and avoid covering the pan. For extra crisp, broil briefly at the end after the final glaze, watching closely to prevent burning.
Can I make this ahead?
Yes. You can season the chicken and prep the sweet potatoes up to 24 hours in advance.
Store separately in the fridge. Roast just before serving, and glaze during cooking for the best texture.
What if my sweet potatoes aren’t tender yet?
They were likely cut too large or crowded on the pan. Give them a few more minutes and space them out.
You can pull the chicken when it’s done and let the potatoes finish roasting.
Is there a way to make it less sweet?
Use a tangy or mustard-based BBQ sauce, add a splash of vinegar, and season the sweet potatoes with more savory spices like cumin and smoked paprika instead of brown sugar or sweet glazes.
Can I cook this on two pans?
Absolutely. Using separate pans for chicken and vegetables helps with browning and makes timing more flexible. Rotate the pans halfway through for even cooking.
Wrapping Up
Sheet Pan BBQ Chicken with Sweet Potatoes checks every box: easy prep, big flavor, and minimal cleanup.
It’s the kind of weeknight dinner that feels homey and reliable, yet still a little special. Keep the base recipe handy, then tweak the sauce, spices, and veggies to match your mood. With a hot oven and a single pan, dinner practically cooks itself—and tastes like you planned it all week.