When you need a fuss-free dinner that’s packed with smoky, sweet, and savory flavors, this BBQ Chicken with Sweet Potatoes and Bell Peppers is the perfect pick. The chicken bakes up tender and juicy with a sticky BBQ glaze, while the sweet potatoes and bell peppers get perfectly roasted for a flavorful, colorful meal—all on one pan!
Why You’ll Like This Recipe
✔ One Pan, Easy Cleanup – Fewer dishes, more flavor!
✔ Smoky-Sweet Goodness – BBQ sauce caramelizes for the perfect sticky glaze.
✔ Nutrient-Packed – Sweet potatoes and bell peppers add vitamins and fiber.
✔ Great for Meal Prep – Leftovers reheat beautifully for quick lunches.
👉 Ingredients
For the Chicken & Veggies:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 medium sweet potatoes, peeled and diced
- 2 bell peppers (red, yellow, or orange), sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
For the BBQ Sauce:
- ½ cup BBQ sauce (your favorite brand or homemade)
- 1 tbsp honey (for extra caramelization)
- 1 tbsp apple cider vinegar
- ½ tsp onion powder
👉 Directions
1️⃣ Preheat the Oven – Set to 425°F (220°C) and line a sheet pan with parchment paper or foil for easy cleanup.
2️⃣ Season the Sweet Potatoes & Bell Peppers – Toss the diced sweet potatoes and sliced bell peppers with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out on the sheet pan.
3️⃣ Prepare the BBQ Sauce – In a small bowl, mix BBQ sauce, honey, apple cider vinegar, and onion powder.
4️⃣ Coat the Chicken – Place the chicken breasts on the pan with the veggies. Brush half of the BBQ sauce mixture over the chicken.
5️⃣ Bake – Roast for 20 minutes, then brush the remaining BBQ sauce over the chicken.
6️⃣ Finish Baking – Return to the oven and bake for another 10-15 minutes, or until the chicken reaches 165°F (75°C) internally and the sweet potatoes are fork-tender.
7️⃣ Serve & Enjoy – Let the chicken rest for a few minutes before serving. Pair with a side of rice or a fresh green salad for a complete meal.
Common Questions
❓ Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will be extra juicy—just add about 5 extra minutes to the cook time if using bone-in thighs.
❓ What other veggies can I use?
Zucchini, red onion, or Brussels sprouts would be great additions or swaps!
❓ Can I make this ahead of time?
Yes! You can chop the veggies and marinate the chicken in the BBQ sauce a few hours in advance for extra flavor.
❓ How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for best texture.
This BBQ Chicken with Sweet Potatoes and Bell Peppers is a total win for busy nights—flavor-packed, nutritious, and ridiculously easy. Give it a try and let me know how you like it! 🍗🔥🥔
