Save
This dish gets you tender chicken breasts tucked alongside sweet peppers and onions, all roasted and glazed in tangy BBQ sauce. I whip it up when I want that cookout vibe without dragging out the grill or piling up dirty pans. My crew can’t get enough—it makes a Tuesday night feel like a party.
I first made this after a crazy day when I just wanted good food fast. My family couldn’t stop smiling, so now it’s in the dinner line-up regularly for those busy evenings.
Tasty Ingredients
- Red onion: Turns sweet and adds rich color when roasted
- Bell peppers: Crunchy, sweet, and bring a bright mix of colors—grab red, orange, or yellow
- Black pepper: A kick of heat—freshly cracked for extra flavor
- Salt: Brings out the best in everything—go for sea salt or kosher if you can
- Olive oil: Keeps chicken juicy and veggies golden—extra virgin works great
- BBQ sauce: Sweet and smoky glaze, pick your favorite store brand or make your own
- Boneless skinless chicken breasts: Look for similar sizes so they finish together
- At the store, pick chicken that feels firm and peppers that look firm and shiny—skip any with wrinkles or mushy spots.
Simple Instructions
- Serve:
- Scoop up the chicken and veggies while hot. Splash on more bbq sauce if you want. Enjoy as-is or with your go-to sides.
- Bake and Baste:
- Slide the pan in the oven. Halfway through, brush on the extra bbq sauce. Finish baking until chicken hits 165 degrees F in the thickest part and veggies are brown at the tips.
- Arrange the Veggies:
- Chop up peppers and onion. Scatter the veggies around the chicken so everything roasts in the sauce together.
- Spread the BBQ Sauce:
- Use a spoon or brush to cover the chicken pieces with bbq sauce. Save some sauce for basting after the pan’s halfway baked.
- Season and Oil the Chicken:
- Dry off the chicken with paper towels. Sprinkle both sides with salt and pepper. Coat each piece in olive oil.
- Heat Up the Oven:
- Fire up your oven to 400 F so it’s hot when you’re ready. This helps veggies get crispy and chicken cooks through.
I always think about summer birthdays from my childhood when I cook this—the smoky flavor and juicy bites bring all those sunny memories right back to my kitchen table.
Best Ways to Store
Cool what’s left and stash it in a tight container in the fridge for up to three days. To warm it up, use the oven or microwave and toss in a splash of water so the chicken doesn’t dry out.
Swap Options
If you like chicken thighs, use those for extra juiciness. Yellow onion or shallots swap in easily for red onion. Try tossing in zucchini or sweet potatoes if you want different veggies, and use any kind of bbq sauce you love—from classic smoky to honey-sweet.
Great Ways to Serve
Stack everything over hot rice or creamy mash. Toss a crunchy green salad next to it for something fresh. My kids like dunking pieces in extra bbq sauce and wrapping leftovers in tortillas for fun BBQ chicken wraps.
Easygoing Backyard Barbecue
Baking lets you get that crispy, browned flavor you’d get outside on a grill—perfect when the weather’s bad and you want comfort food fast. Sheet pan meals like this have saved me so many times when the day gets away from me but we still want something cozy at dinner.
Frequently Asked Cooking Questions
- → How do you keep the chicken juicy in the oven?
Cover your chicken breasts with a bit of olive oil, then pile on barbecue sauce while they're baking. This combo keeps things nice and moist.
- → Can I use chicken thighs instead of breasts?
Totally, chicken thighs are fair game and usually even more tender. Just make sure to bake them long enough so they cook through.
- → What vegetables pair best with the chicken?
Red onion and colorful bell peppers are awesome, but you can toss in carrots, zucchini, or broccoli too—mix it up how you like.
- → Is homemade barbecue sauce necessary?
You don’t need to make your own sauce, store-bought is fine. If you want more control over flavors, go ahead and whip up your own blend.
- → How can I make cleanup even easier?
Pop some foil or parchment on your baking sheet first. That way, when you’re done, cleanup’s pretty much nothing.