Sheet Pan BBQ Chicken Corn (Printable)

A flavorful dish combining BBQ chicken, corn on the cob, and bell peppers roasted on one pan.

# What You’ll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/2 cup BBQ sauce, plus extra for serving

→ Vegetables

08 - 2 ears corn on the cob, cut into 3-4 pieces each
09 - 2 large bell peppers (red, yellow, or orange), seeded and cut into thick strips
10 - 1 medium red onion, cut into wedges
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Pat chicken thighs dry. In a small bowl, combine 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Rub the seasoning mixture evenly over all chicken thighs.
03 - Place seasoned chicken thighs on one side of the prepared baking sheet. Brush each thigh generously with BBQ sauce.
04 - In a large bowl, toss corn pieces, bell pepper strips, and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread vegetables in a single layer on the opposite side of the sheet pan.
05 - Roast in preheated oven for 20 minutes. Remove from oven, brush chicken with additional BBQ sauce, and flip vegetables for even cooking.
06 - Return pan to oven and continue roasting for 15 minutes until chicken reaches internal temperature of 165°F and vegetables are tender with light caramelization.
07 - Transfer to serving plate and present hot with extra BBQ sauce on the side if desired.

# Expert Tips:

01 -
  • Everything cooks in one place, which means less cleanup and more time actually enjoying your food with people you care about.
  • The chicken stays juicy while the vegetables get these sweet, caramelized edges that make you want to pick at the pan.
  • It's flexible enough to use whatever peppers or vegetables you have on hand, so it works year-round.
02 -
  • Wet chicken won't crisp, so pat those thighs completely dry before seasoning—I learned this the hard way after serving rubbery skin more times than I'd like to admit.
  • Don't crowd the vegetables or they'll steam instead of roast; give them actual space on the pan, even if it feels sparse at first.
03 -
  • Room-temperature ingredients cook more evenly than cold ones straight from the fridge, so let your chicken and vegetables sit out for 10 minutes before roasting.
  • Choose a BBQ sauce you genuinely love, because it's the main flavor here—smoky works magic, but so does spicy or even slightly sweet if that's your style.
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