Sheet Pan BBQ Chicken Potatoes and Green Beans

This all-in-one sheet pan dinner is an amazing way to prepare a hearty and filling dinner any night of the week!

Course Entrees

Cuisine American

Keyword baked chicken potatoes and green beans, bbq chicken, chicken thighs, easy weeknight dinner, sheet pan

Prep Time 10

Total Time 45

Servings servings

Calories 365kcal

Author Wendie

Preheat the oven to 425 degrees and line a baking sheet with aluminum foil for easy clean up.
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, chili powder, salt & pepper, red pepper flakes, and cumin and mix until combined.
Place the chicken thighs in a large bowl and add 1 tablespoon olive oil followed by the spice mixture and toss until coated. Place the chicken thighs on one half of the baking sheet.
In a medium bowl add the potatoes followed by the remaining olive oil along with the French onion soup mix and toss until coated. Spread the potatoes on the other half of the baking sheet.
Bake for 20 minutes, then place the green beans on the potatoes and give them a gentle stir. Spread the BBQ sauce over the chicken thighs. Bake another 15-20 minutes or until the internal temperature reaches 165 degrees. Serve!

Chicken breasts can be used, but you will have to adjust the time a bit as they cook much faster. You might want to cook the potatoes for 20 minutes first then add the chicken breasts if they are thin.
Store leftovers in an airtight container in the refrigerator for 3-4 days.