Sheet Pan BBQ Chicken and Potatoes is an easy dinner made on one sheet pan with seasoned chicken, potatoes, barbecue sauce, and melted cheese.Easy 40-Minute Chicken DinnerSheet Pan meals are one of my favorite kind of recipes to create. These BBQ Chicken and Potatoes have all those flavors that everyone in the family will love! Its super simple and comes together quickly. Dont let the list of ingredients deter you. Almost all of it is just seasoning and you use the same exact seasoning on the potatoes that you use on the chicken. I even give some shortcuts to that as well!Frequently Asked Questions:I dont have all those seasonings, what else can I use? If you dont have the seasonings that I have used, feel free to use whatever you have on hand or pick up some packet seasoning or use an all purpose seasoning blend. Obviously the flavor profile changes a bit but as long as you are using a seasoning you like, then it will work. Anything with garlic and onion flavors should work. What side dishes should I serve with this meal? This is really a whole meal in itself, so adding more sides isnt really necessary. But, if thats what you want to do, Id suggest going with your favorite salad and a side of steamed vegetables. Can I double this recipe? Yes. You can double the recipe and use a larger 1318-inch baking sheet. Its a great option for meal prep and can serve about 8 people. What veggies can I add? Mushrooms, bell peppers, broccoli, and zucchini are all great additions. Add them alongside the potatoes so they roast together. What toppings should I try? Try green onions, sour cream, extra barbecue sauce, or a nice drizzle of ranch dressing. How do I store leftover Chicken and Potatoes? Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave or warm larger portions in the oven until heated through. Ingredients Needed: (See Recipe Card Below For The Full Recipe)chicken you can use any type of chicken cut here like thighs but keep in mind, dark meat cooks faster than white meat so you may have to play the timing by ear. You dont want the chicken to dry out while waiting for the potatoes to get done. I timed this so it all gets done at the same time but I have not tested it with chicken thighs so cant give you an exact timing on that.oil You can add extra oil if it looks dry, or you can even add extra barbecue sauce if needed.oregano, paprika, garlic powder, black pepper, Italian seasoning, onion powder kosher salt if youre using table salt instead, use half the amount listed in the recipe. Table salt is a lot saltier than kosher salt.potatoes I like yellow potatoes for this recipe, but you can use any of your favorite potatoes. Yellow potatoes work well, but red potatoes, russet potatoes, or baby potatoes can also be used. Cut the potatoes evenly and about the same size so they cook evenly.red onion red onion is a nice twist for this recipe, but you can always use yellow onion. The red onion does have a stronger flavor, so if you would like a milder taste, then a yellow onion would be a good choice.Garlic if you dont have fresh garlic, you can use jarred garlic.Barbecue sauce you can use any brand of barbecue sauce. Or make Homemade BBQ Sauce.Cheddar cheese + Colby Jack cheese you can use any type of cheese in this recipe. Monterey Jack or pepper Jack would be great options.Parsley How To Make Sheet Pan BBQ Chicken and PotatoesSeason the chickenPreheat the oven to 400F. Add the chicken and seasonings to a bowl. Toss the chicken with tongs or clean hands until fully coated, then place it in the fridge.Season the potatoesTo a large bowl (or directly on the baking sheet), add the potatoes and seasonings. Toss with tongs or clean hands until the potatoes are fully coated.Cook the potatoes then add chickenCook the potatoes on the middle oven rack for 20 minutes. Then top the potatoes evenly with the seasoned chicken. Cook for an additional 20 minutes, or until the juices run clear.Top with cheese and bbq sauceTop the chicken and the potatoes with half of the barbecue sauce and cup of each shredded cheese. Mix until everything is coated and combined and the cheese has started to melt. Top with the remaining barbecue sauce and sprinkle the remaining cheese on top. Then sprinkle on sliced green onions or chipped parsley (if using)Then serve.Craving More Recipes?BBQ Chicken Sheet Pan MealKeilbasa Sheet Pan MealSheet Pan Sausage and PeppersSheet Pan Creamy Garlic ChickenBBQ Chicken Potato Skillet PrintSheet Pan BBQ Chicken and PotatoesSheet Pan BBQ Chicken and Potatoes is an easy one-pan dinner with seasoned chicken, roasted potatoes, barbecue sauce, and melted cheese. Course Dinner, Main CourseCuisine AmericanPrep Time 20 minutes minutesCook Time 20 minutes minutesTotal Time 40 minutes minutesServings 6Calories 534kcalAuthor Brandie SkibinskiIngredientsChicken Ingredients1 pounds raw chicken, cubed (about 1-inch)3 Tablespoons oil2 teaspoons paprika2 teaspoons garlic powder2 teaspoons onion powder1 teaspoon oregano1 teaspoon kosher salt1 teaspoon black pepperRoasted Potatoes1 pounds yellow potatoes, cubed (about 3 1/2 cups) cup diced red onion (use as little or as much as you like)4 garlic cloves, grated or minced3 Tablespoons oil2 teaspoons paprika2 teaspoons garlic powder2 teaspoons onion powder1 teaspoon oregano1 teaspoon kosher salt1 teaspoon black pepperTopping cup barbecue sauce1 cup shredded cheddar cheese (divided use)1 cup shredded Colby-Jack cheese (divided use)2 Tablespoons sliced green onions or chopped flat leaf parsley (optional)InstructionsPreheat the oven to 400F.Add the 1 pounds raw chicken, cubed, 3 Tablespoons oil, 2 teaspoons paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon oregano, 1 teaspoon kosher salt, and 1 teaspoon black pepper to a bowl. Toss the chicken with tongs or clean hands until fully coated, then cover with plastic wrap and place it in the fridge. To a large baking sheet (or large bowl), add the cup diced red onion, 3 Tablespoons oil, 1 pounds yellow potatoes, cubed, 4 garlic cloves, grated or minced, 2 teaspoons paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon oregano, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Toss with tongs or clean hands until the potatoes are fully coated. Cook the potatoes on the middle oven rack for about 20 minutes. Then top the potatoes evenly with the seasoned chicken. Cook for an additional 20 minutes, or until the juices run clear. Top the chicken and the potatoes with half of the barbecue sauce and cup of each shredded cheese. Mix until everything is coated and combined and the cheese has started to melt. If necessary, you can pop it back into the oven for a couple of minutes to melt. Top with the remaining barbecue sauce and sprinkle the remaining cheese on top. Then sprinkle on sliced green onions or chipped parsley (if using) Then serve. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NOTE: We all thought this could use a kick of spice but generally when I add any kind of spice to anything, people dont like it so I will put this here for those you like a little kick. I would add some red pepper flakes to the chicken and potatoes. It can be however much you prefer. Maybe sprinkle about a quarter teaspoon to each. You can always add more later if you think it needs more or sprinkle a little hot sauce on top.You can season the potatoes in a bowl then add to the sheet pan, I was just trying to cut down on how many dishes were being used.NutritionCalories: 534kcal | Carbohydrates: 37g | Protein: 35g | Fat: 28g | Sodium: 1356mg | Fiber: 4g | Sugar: 10g