Prepare the oven and sheet: Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
Season the potatoes: Place the halved baby potatoes on one-third of the sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with garlic powder, salt, and pepper. Toss to coat.
1½ pounds baby potatoes, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon fine salt, ½ teaspoon black pepper
Prep the chicken: Nestle the chicken thighs in the center of the pan. Season with salt, pepper, and paprika. Brush both sides generously with BBQ sauce.
¾ cup BBQ sauce, 1 teaspoon paprika, 6 each bone-in
Add in the green beans: Add green beans and mini corn on the cob to the remaining third of the pan. Drizzle with the remaining olive oil and season lightly with salt.
12 ounces green beans, 3 each mini corn on the cob
Cook: Bake for 30 to 35 minutes, or until the chicken reaches 165°F internal temperature and the skin is golden and crisp. Potatoes should be fork-tender, and the corn lightly roasted.
Broil: For extra caramelization, broil (just the chicken) for 2 to 3 minutes at the end of cooking.
Serve: Garnish with chopped parsley before serving, if desired.
Optional garnish: chopped fresh parsley
Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
