Sheet Pan Meals: BBQ Chicken + Potatoes


Sheet pan meal #2 and this one was Matthew's favorite. I guess it's hard to go wrong with sweet potatoes and Sweet Baby Rays. I will probably be making this one for guests...assuming one day we will start having friends over for dinner again! Life with a baby is a little busier!

  • 3 medium Yukon Gold Potatoes
  • 3 Sweet Potatoes or Yams
  • 2 cups Mini Carrots
  • 4 tbsp EVOO
  • 1 tsp Thyme
  • 1 tsp Smoked Paprika
  • 1.5 tsp Salt
  • 1/4 tsp Pepper
  • 2lbs Chicken Tenderloins
  • Sweet Baby Rays BBQ Sauce
  • Optional: Cilantro and Green Onions
  1. Preheat oven to 400 degrees and spray two large baking sheets with cooking spray
  2. Wash potatoes, peel if desired. 
  3. Chop potatoes into similar sized chunks, you want them to cook evenly.
  4. Place potatoes and carrots onto the two sheet pans then drizzle 3 tbsp with EVOO and sprinkle with the spices listed above. 
  5. Bake the veggies for 15 minutes.
  6. While the veggies cook, get your chicken tenderloins out. You will want to cut out the white tendon as they are hard to chew when cooked. Once you've done this, add the chicken to a bowl and mix in with 1 tbsp EVOO, sprinkle with 1/2 tsp Thyme, 1/2 tsp paprika, and 1/2t sp salt. Mix until all the pieces of chicken are well coated. 
  7. When the 15 minutes is up, take the pans from the oven and make room on each sheet pan for the chicken. Bake for 30 more minutes.
  8. After 30 minutes, take the pans out and brush chicken with BBQ sauce. Bake for an additional 5 minutes.
  9. When finished baking, top with 1 tbsp cilantro and 2 tbsp green onions.