Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 lb baby red potatoes, quartered
  • 1 lb fresh green beans, trimmed
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • ¾ cup BBQ sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp honey

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with aluminum foil and spray lightly with non-stick spray.
  2. In a large bowl or directly on the pan, toss the chicken thighs, quartered potatoes, and green beans with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the ingredients in a single layer on the sheet pan, ensuring chicken is not overlapping vegetables. Roast for 20-25 minutes until potatoes are fork-tender and chicken is nearly cooked through.
  4. While roasting, whisk together the BBQ sauce, apple cider vinegar, and honey in a small bowl.
  5. Remove the pan from the oven and generously brush the glaze over each piece of chicken.
  6. Switch the oven to the High Broil setting. Return the pan to the upper third of the oven for 3-5 minutes until the sauce is bubbling and charred.