Sheet Pan BBQ Chicken (Print)
Chicken and vegetables baked with barbecue sauce for an easy, flavorful dish ready in under 40 minutes.
# Ingredients:
→ Proteins
01 -
4 boneless, skinless chicken breasts (approximately 680 grams)
→ Sauces & Oils
02 -
240 millilitres barbecue sauce (store-bought or homemade)
03 -
2 tablespoons olive oil
→ Seasonings
04 -
1 teaspoon salt
05 -
0.5 teaspoon ground black pepper
→ Vegetables
06 -
2 mixed-colour bell peppers, chopped
07 -
1 medium red onion, sliced
# Steps:
01 -
Preheat oven to 200°C. Lightly coat a baking sheet with nonstick cooking spray or reduced-fat oil.
02 -
Pat chicken breasts dry. Season both sides with salt and black pepper, then drizzle evenly with olive oil.
03 -
Brush each chicken breast generously with barbecue sauce, setting aside some sauce for later basting.
04 -
Distribute chopped bell peppers and sliced red onion evenly around the chicken breasts on the prepared baking sheet.
05 -
Bake in preheated oven for 25 to 30 minutes or until chicken reaches an internal temperature of 75°C, basting with reserved barbecue sauce halfway through, if desired.
06 -
Plate chicken with roasted vegetables and drizzle with additional barbecue sauce to taste. Serve hot.
# Additional Notes:
01 -
Allow chicken to rest for 3 to 5 minutes after baking for optimal juiciness.
02 -
For deeper flavour, marinate chicken in barbecue sauce for up to 2 hours before cooking.