Sheet-Pan BBQ Chicken Thighs with Smoky Potatoes and Corn

By Sprig Originals ✓ · cooked up in Sprig

A whole Southern-style supper on one tray: brown-sugar-rubbed chicken thighs roast until the skin crackles while baby potatoes, sweet onion and corn soak up the smoky drippings underneath. A brush of barbecue sauce at the end caramelizes into a sticky glaze. One pan, one wash-up, no side dishes to worry about.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 2 1/2 lb)
• 1.5 lb baby potatoes, halved
• 3 ears corn, husked and cut into thirds
• 1 large red onion, cut into thick wedges
• 3 tbsp olive oil

• 1 tbsp smoked paprika
• 1 tbsp light brown sugar
• 2 tsp garlic powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1/2 cup barbecue sauce
• 3 scallions, thinly sliced

Instructions

1. Heat the oven to 425°F. In a small bowl, stir together the smoked paprika, brown sugar, garlic powder, salt and pepper. On a large rimmed sheet pan, toss the halved potatoes and onion wedges with 2 tablespoons of the olive oil and about one-third of the spice mix, then spread them in a single layer and roast for 15 minutes.
2. Meanwhile, pat the chicken thighs dry and rub them all over with the remaining 1 tablespoon olive oil and all of the remaining spice mix, working some under the skin.
3. Pull the pan out, push the potatoes and onion to the edges, and nestle the corn pieces among them. Set the chicken thighs skin side up in the center, directly on the pan. Return to the oven and roast 25 minutes.
4. Brush the chicken generously with the barbecue sauce and roast another 10 to 12 minutes, until the glaze is sticky and a thermometer in the thickest thigh reads 175°F. If you want more color, broil on high for 2 to 3 minutes, watching closely so the sugar doesn't burn.
5. Let the pan rest 5 minutes, spoon a little of the smoky pan juices over the potatoes and corn, scatter the scallions on top and serve straight from the tray.

Chef's tips

Nutrition (per serving, estimated)

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