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SHEET PAN BARBECUE CHICKEN EASY WEEKNIGHT MEAL
Sep 13, 2025
SHEET PAN BARBECUE CHICKEN EASY WEEKNIGHT MEAL Today's Recipe: https://catherinesplates.com/sheet-pan-barbecue-chicken-meal/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media
View Video Transcript
0:00
Welcome back everyone. Today we're going
0:02
to make a quick and easy barbecue
0:04
chicken sheetpan meal. We have to fill
0:08
this up. We're going to have delicious,
0:11
tender, and seasoned chicken. We're
0:14
going to roast and caramelize our
0:16
vegetables. We've got creamy potatoes.
0:20
And we've got the barbecue sauce. All
0:23
right, grab you the biggest sheet pan
0:25
you can find. Get you some nice colorful
0:27
vegetables out of your refrigerator.
0:30
Let's put this one together. Quick and
0:31
easy. Now, I've got my vegetables all
0:33
ready to go. We're just going to chop
0:35
these up into bite-sized pieces. I'm
0:37
using a red bell pepper. I've got an
0:40
orange bell pepper here. I've got a red
0:42
onion. I've already taken off the ends
0:44
and peeled it. And then I've got half of
0:46
a yellow squash. Now, you can also add
0:49
to this or substitute like a zucchini or
0:54
broccoli, you know, whatever you have.
0:57
So, what I'm going to do is just cut
0:58
this.
1:00
You want them big and chunky. And now,
1:03
with the red onion, you want to make
1:04
that pretty big. Also,
1:08
I'm going to cut it in half.
1:13
Now, what I'm going to do is cut those
1:14
in half.
1:18
Because I want wedges.
1:20
When I say wedges, I want like that
1:22
right there. That'll roast really nice
1:25
right there. Get nice and soft. Yeah, it
1:28
will.
1:30
So, we'll get these going.
1:33
What do y'all want on your sheetpan
1:35
meal? When y'all see this one, you're
1:37
going to want these right here.
1:42
All right. With my squash. This was a
1:44
big squash. My goodness. I am going to
1:49
cut it down. Let's see. There we go. I
1:53
love squash. I'm going to keep these
1:55
pretty big like that right there.
1:59
That way we don't lose them while
2:01
they're cooking in the oven.
2:03
Be like, "Where'd my squash go?"
2:05
Yeah.
2:06
Who stole my squash?
2:08
Now, this will easily feed four people.
2:12
And then I've got my orange pepper here.
2:16
We'll get that one done. Once we get
2:18
these all chopped up, we'll put them
2:20
into a large bowl.
2:24
And then we got to work on our potatoes.
2:30
Woo! Doesn't that look nice? All right.
2:32
Now, let's put it all into our large
2:34
mixing bowl.
2:36
Get those ready to go.
2:39
When I say quick and easy, it's quick
2:42
and easy. Just takes a little bit of
2:44
time in the oven. It's just a one
2:47
sheetpan meal.
2:51
Let's get our potatoes.
2:53
Okay, I've already washed off my
2:55
potatoes. Now, I'm using these baby
2:59
Dutch yellow potatoes. And this is one
3:01
and a half pound bag. We may not use all
3:04
of them, but depending on the size of
3:07
the potato, since these are mini
3:09
potatoes, they're b the baby ones. We're
3:12
going to cut these in half lengthwise.
3:15
That way they cook faster. Like that.
3:17
And we'll add those to the bowl. Now, if
3:20
they're bigger, we'll cut them
3:22
lengthwise and then cut those in half.
3:25
There you go. What about two cups of
3:27
these?
3:28
I'm going to measure with my eyes.
3:33
Now, you can use any potatoes that you
3:35
want. These are softer and they're going
3:38
to be like really creamy on the inside
3:40
and they'll cook faster.
3:43
So, if you can get these, I would I'll
3:45
show you the bag again since we're up
3:47
close. There we go. That's what I'm
3:48
using. All right, let's season these up.
3:51
To get those seasonings to stick to
3:53
everything, we're going to add a little
3:54
bit of olive oil to our vegetables.
3:56
About two tablespoons.
3:59
One and two. Then we're going to season
4:05
it up. Salt.
4:09
About half a teaspoon.
4:11
All depends on how many vegetables you
4:13
have in there, what you're working with.
4:15
Some black pepper.
4:19
It's going to kind of mimic that
4:21
barbecue sauce that we're going to have
4:22
in there. Garlic powder.
4:28
And then we're going to put in some
4:29
onion powder.
4:33
And we're gonna have, of course, y'all
4:35
know it. You knew it. Paprika. This is
4:38
the smoked paprika. Oh, it's going to
4:40
add a nice flavor.
4:43
Get it all on in there. We got a lot of
4:45
vegetables. Oh, I can smell that
4:47
smokiness.
4:49
Mhm. Take some tongs. We're going to
4:52
stir this all together. Get it nice and
4:53
well coated. Get those seasonings on
4:56
everything.
4:59
Oh, it looks so good in there.
5:02
All right, I think that's good. I think
5:05
what I may do is add another little
5:07
drizzle of olive oil.
5:13
Some of the vegetables will absorb that
5:15
oil quicker than lightning if you let
5:17
it. That'll really help caramelize the
5:20
vegetables,
5:22
give them a nice color.
5:25
All right, we're going to add it to our
5:27
sheetpan.
5:32
Now, this is all going to happen on one
5:34
layer here. So, spread it out.
5:40
And then what we're going to do is work
5:41
with the chicken.
5:43
Now, I'm using two boneless, skinless
5:46
chicken breast. Now, they're pretty
5:48
thick, so we're going to cut these down
5:51
thinner. Or if you want to use like
5:53
chicken cutlets that are already
5:55
thinned, you can use those cuz that's
5:57
the size we're looking for. So, I'm
5:59
going to go halfway down and we're going
6:01
to cut these lengthwise
6:05
and keep them nice and even. Sometimes
6:08
it's easier if you just, you know,
6:09
butterfly them.
6:12
Keep taking a look at it
6:14
because we don't want it thick. Where it
6:17
is? There it is. There we go. And then
6:20
what you can do is just cut that in
6:21
half. And we got one and two. We'll do
6:25
this one here. All right. I'm going to
6:27
get a piece of plastic, put it on top.
6:30
All right, I've got my plastic wrap on
6:32
top of my chicken, and I'm just going to
6:35
take my meat mallet
6:38
and flatten it out. This will help cook
6:41
it faster.
6:43
We just want it all the same size so it
6:45
cooks evenly.
6:48
I say about half an inch.
6:52
Whoop. We're going to season our thinned
6:55
out chicken breast the same way we did
6:58
with the vegetables. We're going to add
6:59
salt,
7:02
some black pepper.
7:05
Then we're going to have the garlic
7:06
powder, the onion powder, and paprika.
7:11
Then we're going to flip the chicken
7:12
over.
7:14
Do the other side.
7:17
Got to have everything nice and
7:18
flavored.
7:20
And my favorite
7:23
Give it a nice color, too. Going to take
7:25
my fork, flip them over, and we're going
7:26
to do the other side.
7:31
Now, if you want to do chicken thighs,
7:33
you can do chicken thighs also.
7:36
You're just going to need to add some
7:37
more time to the oven. And then you'll
7:40
check it with a thermometer to make sure
7:42
that your chicken is done.
7:51
All right, we're bringing our vegetables
7:52
back over. That's on the the sheetpan.
7:55
And we're going to place the chicken
7:56
right on top of the vegetables.
8:01
Just lay them on there. Now, give them
8:04
some room.
8:10
Oh, this will make good leftovers, too.
8:14
There we go,
8:16
y'all. We got to do the barbecue sauce
8:18
now. Grab your favorite barbecue sauce,
8:22
which in this house could be many. Now,
8:25
Thomas did pick up this one the last
8:27
time we went to the store, and it's
8:28
Stubs original legendary barbecue sauce.
8:33
So, we're going to give that a try.
8:35
Let's smell. M. Oh.
8:39
Oh, yeah. That smells good. All right.
8:41
So, we're going to pour a little bit on
8:42
each chicken breast, not the vegetables.
8:47
Be careful when you do it.
8:51
We don't want to drown it too much.
8:55
Now, this was made right. This is the
8:59
real deal. The original. And it's tangy
9:02
tomato, vinegar, molasses, and black
9:05
pepper. They say are going to treat you
9:08
right.
9:11
We're going to brush it on.
9:15
Get a nice coating on the chicken.
9:19
All right, I've got my oven preheated at
9:22
400°. We're going to roast this for 20
9:26
minutes. We're going to pull it out.
9:28
We're going to flip the chicken over.
9:30
We're going to slather more barbecue
9:32
sauce on top. Now, make sure you clean
9:35
your brush off. And then we're going to
9:36
roast it another 20 minutes or so. The
9:39
last five minutes. You can even put it
9:41
on broil or up your temperature to 500.
9:44
and get those vegetables nice and
9:46
caramelized and even that barbecue
9:48
sauce. All right, you guys. I'll be
9:50
back.
9:52
All right, you guys, look at this. Check
9:56
the chicken was 165 or higher. The
9:58
potatoes are nice and tender and creamy
10:01
on the inside.
10:10
There we go. I'm going to give it a try
10:12
for you.
10:14
All right. That's how tender it is. Oh,
10:17
look at that. I'm going to put that with
10:21
I want that squash. Yeah. There's my
10:24
bite.
10:36
That chicken is delicious.
10:39
All those seasonings
10:41
and that barbecue sauce.
10:45
Let's see how tender the potatoes are.
10:54
They are nice and creamy on the inside.
11:00
Love that seasoning on there. All right,
11:02
you guys. What do you think of my
11:04
sheetpan barbecue chicken meal? It is.
11:08
It's got everything on there that you
11:09
can need. Thumbs up on this one. If
11:12
you're new to the channel, make sure you
11:13
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11:15
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11:17
always know when shows like this one
11:19
here are posted. Feed your family on one
11:22
sheet pan.
11:24
Share this recipe. I'll see youall on
11:26
the next episode. Bye.
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