Looking for a delicious and easy dinner recipe? Look no further than this BBQ chicken sheet pan meal, featuring juicy chicken, crispy potatoes, and sweet mini corn on the cob!
Preheat the oven to 400°F. Spray a large sheet tray with cooking spray.
Tear off 8 small pieces of foil. Add one of the 8 frozen mini corn on the cobs onto each individual piece of foil.
Top each of the cobs with one of the 8 tablespoons salted butter, cut into 8 slices and kosher salt and pepper, to taste. Wrap the foil around the corn to form a packet and place them together at one end of the sheet tray.
Place 1 ½ pounds yukon gold potatoes, cut into bite-sized pieces onto the sheet tray. Toss with 1 ½ Tablespoons bbq seasoning and 1 Tablespoon olive oil. Move the potatoes to the center of the tray.
In a large bowl, toss 4 medium boneless, skinless chicken breasts with 2 Tablespoons bbq seasoning and 1 Tablespoon olive oil until coated.
Place the chicken breasts on to the sheet tray and brush with 1/4 cup sweet bbq sauce.
Bake for 20 minutes. Toss the potatoes around and brush 1/4 cup sweet bbq sauce on the chicken.
Bake an additional 20 minutes until the potatoes are tender and the chicken reaches at least 165°F.
Optional, turn the broiler on high and broil until the chicken is caramelized, keep an eye on it so it doesn’t burn. Serve immediately.
Notes
You can use chicken thighs in place of the breasts, cooking times may vary.
The bbq seasoning has salt already added so this is why I didn’t add any additional salt. However, different seasoning mixes use other amounts of salt/spices, so use your judgment if you think you need additional salt.
You can also use fresh corn on the cob. I suggest cutting four of them in half and following the recipe as stated.
Reheat leftovers in the oven or the microwave until warmed through, wrap the chicken in foil so it doesn’t dry out.
Save leftovers in the fridge for up to 3 days. Freeze for up to 3 months.