Sheet-Pan BBQ Chicken Thighs with Sweet Potatoes & Green Beans

By Sprig Originals ✓ · cooked up in Sprig

A whole Southern-style supper on one tray: brown-sugar-and-smoked-paprika rubbed chicken thighs roast over sweet potato wedges until the skin crackles, then get a sticky BBQ glaze while green beans blister alongside. Everything goes in staggered so it all finishes together, and the pan drippings season the vegetables for you.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 2 1/2 lb)
• 2 lb sweet potatoes, scrubbed and cut into 1-inch wedges
• 12 oz green beans, trimmed
• 3 tbsp olive oil
• 1/2 cup BBQ sauce
• 1 tbsp apple cider vinegar

• 1 tbsp light brown sugar
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp kosher salt
• 1 tsp black pepper

Instructions

1. Heat the oven to 425°F. On a large rimmed sheet pan (about 13x18 inches), toss the sweet potato wedges with 2 tablespoons of the olive oil and 1/2 teaspoon of the salt. Spread them into a single layer and roast for 10 minutes while you season the chicken.
2. Stir together the brown sugar, smoked paprika, garlic powder, onion powder, remaining 1 1/2 teaspoons salt and the black pepper. Pat the chicken thighs very dry and rub the mixture all over, including under the skin.
3. Pull out the pan, push the potatoes to the outer thirds, and set the chicken skin-side up down the center, directly on the pan. Roast 25 minutes, until the skin is golden and the potatoes are tender at the edges.
4. Meanwhile, whisk the BBQ sauce with the cider vinegar. Toss the green beans with the last tablespoon of olive oil. Scatter the beans over the potatoes, then brush the chicken generously with the thinned BBQ sauce.
5. Roast 12 to 15 minutes more, until the glaze is sticky, the beans are blistered in spots, and the thickest part of a thigh reads 175°F on an instant-read thermometer. Rest 5 minutes on the pan, then serve straight from it, spooning the pan juices over the vegetables.

Chef's tips

Nutrition (per serving, estimated)

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