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Crispy Oven-Baked BBQ Chicken Thighs Recipe with Easy Roasted Veggies

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This recipe features crispy oven-baked BBQ chicken thighs paired with tender, caramelized roasted vegetables. It’s a fuss-free, flavorful meal perfect for weeknights or casual dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (~2 lbs / 900 g)
  • 1 cup (240 ml) BBQ sauce (store-bought or homemade)
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 medium red bell pepper, sliced
  • 1 medium zucchini, cut into half-moons
  • 1 red onion, sliced into wedges
  • 1 cup (150 g) baby carrots or chopped regular carrots
  • Optional: 1 cup (150 g) cherry tomatoes
  • Optional: A handful of chopped parsley or thyme for garnish

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels. Brush each thigh lightly with olive oil, then season with salt, pepper, garlic powder, and smoked paprika.
  3. Reserve about 1/4 cup (60 ml) of BBQ sauce for basting. Slather the remaining BBQ sauce generously over the chicken thighs.
  4. In a large bowl, toss the sliced bell pepper, zucchini, onion, carrots, and cherry tomatoes (if using) with olive oil, salt, and pepper until evenly coated.
  5. Spread the veggies in an even layer on a rimmed baking sheet or roasting pan. Place the chicken thighs skin-side up on the pan or on a wire rack positioned over the veggies.
  6. Roast in the oven for 25 minutes.
  7. Remove the pan and baste the chicken with the reserved BBQ sauce.
  8. Return the pan to the oven and roast for another 15-20 minutes, until the chicken skin is crisp and a meat thermometer inserted into the thickest part reads 165°F (74°C).
  9. Let the chicken rest for 5 minutes after roasting. Sprinkle chopped fresh herbs over the chicken and veggies before serving.

Notes

Pat chicken dry to ensure crispy skin. Use high heat (425°F) for best caramelization. Baste chicken halfway through roasting to keep the BBQ glaze fresh and sticky. Avoid overcrowding the pan for even cooking. If veggies brown too quickly, cover loosely with foil. Reheat leftovers in the oven at 375°F for 10-15 minutes to restore crispiness; avoid microwaving.

Nutrition

Keywords: BBQ chicken, oven-baked chicken thighs, roasted vegetables, crispy chicken, easy dinner, weeknight meal, gluten-free, healthy chicken recipe

Find it online: https://atomicbite.com/crispy-oven-baked-bbq-chicken-thighs-recipe-with-easy-roasted-veggies/