Sheet-Pan Crispy BBQ Chicken With Brussels Sprouts and Sweet Potatoes

Tired of spending hours in the kitchen after a long day? Imagine a flavorful, complete meal cooked all on one sheet pan, with minimal cleanup.

This recipe for Sheet-Pan Crispy BBQ Chicken with Brussels Sprouts and Sweet Potatoes is exactly that – a weeknight dinner hero that’s as easy to make as it is to enjoy.

This dish brings together tender, juicy chicken thighs coated in a savory BBQ-inspired rub, roasted to perfection alongside sweet, caramelized potatoes and slightly crisp Brussels sprouts. Like these Crispy Korean Style BBQ Brussels sprouts.

It’s a harmonious blend of flavors and textures that will satisfy everyone at the table.

Crispy Korean Style BBQ Brussels sprouts

3 Reasons Why You’ll Love This Recipe

One-Pan Simplicity: Everything cooks together on a single sheet pan, meaning less mess and less stress. Cleanup is a breeze!

Flavor Explosion: The combination of smoky paprika, garlic, Dijon mustard, honey, and BBQ sauce creates a irresistible glaze for the chicken.

Balanced Meal: You get your protein from the chicken, complex carbohydrates from the sweet potatoes, and essential nutrients from the Brussels sprouts.

Enjoy making this Sheet-Pan Crispy BBQ Chicken with Brussels Sprouts and Sweet Potatoes your solution for busy evenings that won’t compromise on taste.

Sheet-Pan Crispy BBQ Chicken With Brussels Sprouts and Sweet Potatoes

2 medium sweet potatoes, peeled, chopped 1/2-inch pieces

1 pound Brussels sprouts, cut in half

1 tablespoon grape seed oil

1/2 teaspoon salt

1/2 teaspoon black pepper

For the Chicken

1 teaspoon smoked paprika

1 tablespoon grape seed oil

1 1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 teaspoon salt

1 teaspoon Dijon mustard

3 tablespoons honey, divided

5 tablespoons (1/3 cup) bbq sauce, divided – (Recipe HERE for homemade bbq sauce)

6 chicken thighs, bone-in, skin-on

Preheat oven to 400 degrees.

Toss the chopped sweet potatoes and halved Brussels sprouts with a tablespoon of grape seed oil, salt, and pepper right on the sheet pan. Set aside.

In a large bowl mix the smoked paprika, oil, garlic powder, black pepper, salt, 2 tablespoons honey and 2 tablespoons bbq sauce. Add the chicken thighs to mixture and coat each thigh thoroughly.

Arrange the coated chicken thighs on the sheet pan amongst the vegetables. Place sheet pan into preheated oven for 20 minutes.

In a small bowl mix the remaining 1 tablespoon of honey and 2 tablespoons BBQ sauce.

After the initial 20 minutes of baking, remove the sheet pan from the oven, brush the chicken top and bottom with glaze; return to oven continue baking for 10-15 minutes, or until the chicken is cooked through and the skin is crispy and caramelized.