Sheet Pan Spicy BBQ Chicken with Roasted Vegetables & Creamy Dipping Sauce
Hands-Off Cooking

Sheet Pan Spicy BBQ Chicken

with Roasted Vegetables & Creamy Dipping Sauce

35 MIN
2 Servings
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From the Test Kitchen

This easy sheet pan dish stars tangy-sweet barbecue sauce two ways. We’re mixing it with fiery chipotle paste to coat our chicken before baking, then mixing in a bit of sour cream to make an irresistibly bold, smoky sauce for dipping. For easy cleanup, we’re roasting our veggie sides on the same sheet pan as our chicken.

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  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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fresh
ingredients
Sheet Pan Spicy BBQ Chicken with Roasted Vegetables & Creamy Dipping Sauce
Title
time-saving
tips & techniques
Barbecue Sauce
Broccoli
Sour Cream
Red Potatoes
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. If you received broccoli, cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. In a large bowl, combine the broccoli or cauliflower florets and potato pieces. 

Season the vegetables:
2 Season the vegetables:

Line a sheet pan with foil. Add a drizzle of olive oil to the bowl of prepared vegetables. Season with salt, pepper, and the spice blend; stir to coat. Arrange in an even layer on one side of the sheet pan.

Roast the chicken & vegetables:
3 Roast the chicken & vegetables:

In a large bowl, combine the barbecue sauce and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Transfer half the chipotle-barbecue sauce to a separate bowl and set aside. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Add the seasoned chicken to the bowl of remaining chipotle-barbecue sauce; turn to coat. Transfer the coated chicken to the other side of the sheet pan of seasoned vegetables. Roast 19 to 21 minutes, or until the chicken is cooked through and the vegetables are tender when pierced with a fork. Remove from the oven.

Make the dipping sauce & serve your dish:
4 Make the dipping sauce & serve your dish:

While the chicken and vegetables roast, add the sour cream to the bowl of reserved chipotle-barbecue sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken and vegetables with the dipping sauce on the side. Enjoy! 

Tips from Home Chefs

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Sheet Pan Spicy BBQ Chicken

Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. If you received broccoli, cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. In a large bowl, combine the broccoli or cauliflower florets and potato pieces. 

2 Season the vegetables:

Line a sheet pan with foil. Add a drizzle of olive oil to the bowl of prepared vegetables. Season with salt, pepper, and the spice blend; stir to coat. Arrange in an even layer on one side of the sheet pan.

Season the vegetables:
Roast the chicken & vegetables:
3 Roast the chicken & vegetables:

In a large bowl, combine the barbecue sauce and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Transfer half the chipotle-barbecue sauce to a separate bowl and set aside. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Add the seasoned chicken to the bowl of remaining chipotle-barbecue sauce; turn to coat. Transfer the coated chicken to the other side of the sheet pan of seasoned vegetables. Roast 19 to 21 minutes, or until the chicken is cooked through and the vegetables are tender when pierced with a fork. Remove from the oven.

4 Make the dipping sauce & serve your dish:

While the chicken and vegetables roast, add the sour cream to the bowl of reserved chipotle-barbecue sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken and vegetables with the dipping sauce on the side. Enjoy! 

Make the dipping sauce & serve your dish:
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