One-Pan BBQ Chicken Thighs with Roasted Sweet Potatoes
Bone-in chicken thighs glazed in tangy-sweet barbecue sauce roast on a bed of diced sweet and Russet potatoes for a complete, hands-off weeknight dinner. The skin crisps while the meat stays juicy, and potatoes absorb savory drippings. Use a Carolina Gold or similar mildly spicy sauce for balanced flavor. Serve hot straight from the pan for casual family meals or weeknight entertaining.
Ingredients
- 4 bone-in chicken thighs, skin-on, about 2 1/4 pounds
- 1 ½ cups barbecue sauce, Carolina Gold or similarother regional styles (Texas, KC, vinegar-based)1:1none
sweeter versions yield different flavor profile
Full guide → - 2 large sweet potatoes, peeled, diced 1/2-inch
- 1 large Russet potato, unpeeled, diced 1/2-inch
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
Instructions
- 1
Preheat oven to 400F.
- 2
Place chicken thighs in a ziptop bag, cover with barbecue sauce, seal, and massage to coat evenly.
- 3
Spread diced potatoes in an even layer on a foil-lined rimmed baking sheet.
- 4
Drizzle potatoes with olive oil, sprinkle with salt and pepper, and toss to coat.
- 5
Arrange chicken thighs skin-side up over potatoes.
- 6
Spoon remaining marinade generously over each piece of chicken.
- 7
Bake until chicken reaches 165F internal temperature, 35 to 40 minutes.
- 8
Serve immediately.
Tips
Pat chicken skin dry before marinating for crispier results; moisture inhibits browning even at high heat.
Cut potatoes uniformly so they roast evenly; smaller pieces cook faster than large chunks.
Reserve extra barbecue sauce at the table; drizzle over finished dish or use for dipping.
Good to Know
Transfer leftovers to an airtight container and refrigerate up to 5 days. Cool to room temperature first to prevent condensation.
Marinate chicken in barbecue sauce up to 8 hours ahead. Prep and dice potatoes up to 4 hours ahead; store in cold water to prevent oxidation. Assemble on pan and bake when ready.
Serve directly from the pan while hot. Pair with coleslaw, cornbread, or a green salad. Iced tea or lemonade complements the barbecue sauce.
Common Mistakes
Do not skip patting chicken skin dry to avoid steamed rather than crisped skin.
Do not cut potatoes in varying sizes to avoid some pieces undercooked while others soften.
Do not crowd the pan to avoid uneven roasting and steam buildup.
Substitutions
sweeter versions yield different flavor profile
Full guide →FAQ
Can I use boneless, skinless chicken breasts instead?
Yes, but reduce cooking time to 20-25 minutes and avoid overcooking since breasts lack the fat of thighs. The dish will be leaner. Thighs are preferred for juiciness and flavor.
What if my chicken thighs are larger than average?
Check internal temperature starting at 35 minutes; larger pieces may need 40-45 minutes. Use an instant-read thermometer at the thickest part without touching bone.
How long do leftovers keep and can I freeze them?
Refrigerate airtight up to 5 days. Freezing is possible up to 3 months, though potatoes may become softer upon thawing. Reheat gently in a 325F oven until warm.