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Crispy Sheet Pan Honey BBQ Chicken Thighs Easy Summer Veggie Dinner Recipe

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A quick and fuss-free sheet pan dinner featuring crispy, juicy chicken thighs with a sweet and smoky honey BBQ glaze, paired with roasted summer vegetables for a vibrant and satisfying meal.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs (about 3–4 pounds / 1.4–1.8 kg)
  • 2 tablespoons olive oil (for chicken)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • ½ cup BBQ sauce (smoky, slightly sweet brand recommended)
  • 2 tablespoons honey
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon chili powder (optional)
  • 2 cups cherry tomatoes (about 300 grams / 10.5 oz)
  • 1 large zucchini, sliced into ½-inch rounds (about 200 grams / 7 oz)
  • 1 red bell pepper, cut into strips
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil (for veggies)
  • Salt and pepper, to taste
  • Fresh thyme or rosemary sprigs (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment paper for easier cleanup.
  2. Pat the chicken thighs dry with paper towels. In a bowl, toss the chicken with 2 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Arrange the chicken thighs on one side of the sheet pan, skin-side up, spaced out for even roasting.
  4. In a separate bowl, toss cherry tomatoes, zucchini rounds, red bell pepper strips, and onion wedges with 2 tablespoons olive oil, salt, pepper, and fresh thyme or rosemary if using. Spread the veggies on the other half of the sheet pan in a single layer.
  5. Roast everything in the oven for 20 minutes.
  6. While roasting, mix BBQ sauce, honey, apple cider vinegar, and chili powder in a small bowl to make the honey BBQ sauce.
  7. After 20 minutes, remove the sheet pan from the oven. Spoon the honey BBQ sauce evenly over the chicken thighs, coating generously but not drowning them.
  8. Return the pan to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is sticky and crisp.
  9. Check the veggies; if they need more time, remove the chicken (cover to keep warm) and roast the veggies for an additional 5-10 minutes.
  10. Rest the chicken for 5 minutes before serving.
  11. Serve warm, plating the honey BBQ chicken thighs alongside the roasted summer veggies, spooning any extra pan juices over the top.

Notes

Pat chicken dry before seasoning to ensure crispy skin. Apply honey BBQ sauce halfway through cooking to prevent burning and maintain crispiness. Use foil or parchment paper on the sheet pan for easy cleanup. Broil 1-2 minutes at the end if skin isn’t crispy enough, watching carefully to avoid burning. If veggies brown too fast, tent pan with foil. Leftovers reheat best in oven to keep skin crispy.

Nutrition

Keywords: sheet pan dinner, honey BBQ chicken, crispy chicken thighs, summer veggies, easy dinner, one pan meal, roasted vegetables, quick chicken recipe

Find it online: https://cooksybite.com/crispy-sheet-pan-honey-bbq-chicken-thighs-easy-summer-veggie-dinner-recipe/