BBQ Sheet-Pan Chicken

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

2 medium sweet potatoes (about 8 oz.), scrubbed, cut into 1" chunks

2 tbsp. plus 1 1/2 tsp. extra-virgin olive oil, divided

1 tsp. kosher salt, plus more

1/4 tsp. freshly ground black pepper, plus more

2 tsp. chili powder

1/2 tsp. garlic powder

1/2 c. BBQ sauce, divided

6 bone-in, skin-on chicken thighs (about 2 lb.)

1 head broccoli, cut into florets

1 tbsp. Dijon mustard

1 tbsp. honey

Lime wedges, for serving (optional)

Directions

Place a rack in center of oven; preheat to 425°. On a baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.

In a large bowl, combine chili powder, garlic powder, 3 tablespoons BBQ sauce, 1 1/2 teaspoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Add chicken and toss to coat. Arrange chicken skin side down alongside potatoes. Wipe out bowl and reserve.

Roast chicken and potatoes until chicken skin and potatoes are starting to brown, about 25 minutes.

Meanwhile, in same bowl, toss broccoli with remaining 1 tablespoon oil; season with salt and pepper. In a small bowl, combine mustard, honey, and remaining 5 tablespoons BBQ sauce.

Brush half of mustard mixture over chicken. Turn chicken and brush with remaining mustard mixture. Add broccoli to baking sheet and stir with potatoes to combine.

Bake chicken and vegetables until vegetables are tender and chicken is cooked through, about 20 minutes more. Serve with lime wedges alongside (if using).

Nutrition

• Calories: 398
• Total Fat: 24 g
• Saturated Fat: 6 g
• Trans Fat: 0 g
• Cholesterol: 104 mg
• Sodium: 742 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 4 g
• Total Sugars: 14 g
• Protein: 21 g