Sheet Pan Kansas City BBQ Chicken Thighs

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs roasted on a sheet pan with a smoky Kansas City-style BBQ sauce glaze and tender roasted vegetables. This American barbecue recipe, ready in about 55 minutes, pairs bone-in chicken thighs, Kansas City style BBQ sauce, and olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 480 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
1 cup Kansas City style BBQ sauce
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 medium red bell pepper, sliced into 1/2-inch strips
1 large yellow onion, cut into 1-inch wedges
12 pieces baby red potatoes, halved
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Preheat the oven to 425°F. In a large bowl, toss 12 halved baby red potatoes, 1 sliced medium red bell pepper, and 1 large cut yellow onion with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
Step 2: Spread the vegetables evenly on a large rimmed sheet pan. Place 6 bone-in chicken thighs on top of the vegetables skin-side up. Brush each thigh generously with 1 cup Kansas City style BBQ sauce to coat.
Step 3: Roast in the preheated oven for 35-40 minutes until the chicken is cooked through and the skin is caramelized and crispy, and the vegetables are tender when pierced with a fork.
Step 4: Remove the sheet pan from the oven and let the chicken rest for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley over the entire dish before serving for a fresh herbal note.