In the hustle and bustle of everyday life, finding a meal that’s both simple and satisfying can often feel like a treasure hunt. I remember a particular summer evening, years ago, when I was visiting my aunt in her charming countryside home. The air was filled with the sounds of chirping crickets and the tantalizing aroma of BBQ wafting from the grill. It was a quintessential family gathering, complete with laughter, lively conversation, and the most delicious homemade BBQ chicken I’ve ever tasted.
My aunt had a magical touch with food, and her secret? She swore by the power of a good sheet pan recipe. It was during one of these gatherings that I learned the art of making a meal that brings people together with minimal fuss. The sheet pan recipes were her go-to, and this BBQ Chicken and Potato Sheet Pan was one of her all-time favorites. It’s not just a meal; it’s a celebration of simplicity and flavor, perfect for those moments when you want to enjoy a hearty dinner without spending hours in the kitchen.
As I watched her prepare the dish, I marveled at how effortlessly everything came together. The key was in the careful seasoning of the baby potatoes and the tender chicken tenders, which were smothered in a rich BBQ sauce. The asparagus, though often overlooked, added a delightful freshness to the dish, balancing out the rich flavors with its crisp texture. The sight of melted cheddar cheese and vibrant green onions sprinkled on top just before serving was the final touch that made the meal truly unforgettable.
This recipe brings back those fond memories, offering a slice of my aunt’s hospitality in every bite. It’s a straightforward recipe that anyone can master, and it’s perfect for those busy weeknights or casual get-togethers. The BBQ Chicken and Potato Sheet Pan encapsulates the essence of family dinners—easy to prepare, incredibly tasty, and a surefire way to make everyone at the table smile.
Whether you’re cooking for your loved ones or hosting a small gathering, this sheet pan recipe will not only fill your stomach but also warm your heart with its simplicity and deliciousness. So preheat your oven, gather your ingredients, and let’s bring a little bit of that countryside magic into your kitchen. Enjoy!
Making BBQ Chicken and Potato Sheet Pan
Click here to get printable version
Ingredients
- 1 lb chicken tenders
- BBQ sauce
- Asparagus spears
- 24 oz baby potatoes
- 1 tablespoon baking soda
- Olive oil
- Salt, pepper, garlic powder, paprika
- Shredded cheddar cheese
- Chopped green onions
Directions
- Preheat your oven to 400°F (200°C). For easy cleanup, line a baking sheet with aluminum foil or parchment paper.
- Wash and cut the baby potatoes into quarters. Boil a pot of water, adding 1 tablespoon of baking soda gradually to prevent overflow. Once boiling, add the potatoes and cook for about 8 minutes until they are almost tender. Drain well.
- In a bowl, toss the drained potatoes with olive oil and season with salt, pepper, garlic powder, and paprika.
- Spread the seasoned potatoes on the prepared baking sheet.
- Add the washed and cut asparagus to the same bowl, coat with the remaining olive oil and spices, and place it on the baking sheet with the potatoes.
- Season the chicken tenders with salt, pepper, garlic powder, and paprika. Brush them with BBQ sauce and arrange them on the baking sheet.
- Bake everything in the preheated oven for about 25 minutes.
- Sprinkle shredded cheddar cheese over the potatoes. Add a bit more BBQ sauce to the chicken and broil for a few minutes to caramelize the sauce. Garnish the potatoes with chopped green onions. Serve and enjoy!
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispiness of the potatoes and chicken.
Cooking Tips
For extra crispy potatoes, make sure to drain them thoroughly and pat them dry before seasoning. You can also use different vegetables like bell peppers or carrots based on your preference.
Serving Suggestions
This dish pairs well with a simple green salad or steamed vegetables. For a heartier meal, serve with a side of cornbread or rice.
Ingredient Substitutions
Swap out chicken tenders for boneless chicken thighs if preferred. You can use any other BBQ sauce flavor to match your taste. For a lower-calorie option, use reduced-fat cheddar cheese.
Seasonal Variations
In the fall, you can add diced butternut squash or sweet potatoes. During the summer, try adding cherry tomatoes or zucchini for a fresh twist.
Allergen Information
This recipe contains dairy from the cheddar cheese and may contain gluten depending on the BBQ sauce used. Use gluten-free BBQ sauce and omit cheese if you have allergies.
FAQ:
Can I use frozen chicken tenders for this recipe?
Yes, you can use frozen chicken tenders. Just make sure to thaw them completely before seasoning and cooking.
How can I make this recipe spicier?
Add extra chili powder or cayenne pepper to the seasoning mix for a spicier kick. You can also use a hot BBQ sauce.
Can I prepare this dish ahead of time?
Yes, you can prepare the potatoes and asparagus ahead of time and store them in the refrigerator. Assemble and bake the dish just before serving.
What can I use if I don’t have baking soda?
If you don’t have baking soda, you can omit it. The baking soda helps in cooking the potatoes but is not essential for the recipe.
Can I use other vegetables in this recipe?
Absolutely! Feel free to use vegetables like bell peppers, carrots, or green beans. Adjust the cooking time as needed based on the vegetables used.
How do I reheat the leftovers?
Reheat leftovers in the oven at 350°F (175°C) for about 10-15 minutes to keep the potatoes and chicken crispy. Avoid microwaving if possible.
BBQ Chicken and Potato Sheet Pan
Ingredients
- 1 lb chicken tenders
- BBQ sauce
- Asparagus spears
- 24 oz baby potatoes
- 1 tablespoon baking soda
- Olive oil
- Salt pepper, garlic powder, paprika
- Shredded cheddar cheese
- Chopped green onions
Instructions
- Begin by preheating your oven to 400 degrees Fahrenheit. For easier cleanup, line a sheet pan with aluminum foil or parchment paper.
- Wash and cut the baby potatoes into quarters. Boil a pot of water, adding 1 tablespoon of baking soda gradually to avoid overflowing. Once the water is boiling, add the potatoes and cook for approximately 8 minutes, or until they are nearly fork-tender. Drain the potatoes thoroughly.
- Place the drained potatoes in a bowl and drizzle with olive oil. Season with salt, pepper, garlic powder, and paprika. Toss to coat the potatoes evenly.
- Spread the seasoned potatoes on the prepared sheet pan.
- In the same bowl, add the washed and cut asparagus. Season with the remaining olive oil and spices. Place the asparagus on the sheet pan alongside the potatoes.
- Season the chicken tenders with salt, pepper, garlic powder, and paprika. Coat the chicken with BBQ sauce. Arrange the chicken on the sheet pan.
- Bake everything in the oven at 400 degrees Fahrenheit for about 25 minutes.
- Sprinkle shredded cheddar cheese over the potatoes. Brush a bit more BBQ sauce onto the chicken and broil for a few minutes to enhance the flavor. Garnish the potatoes with chopped green onions. Enjoy your meal!
