Sheet Pan BBQ Chicken Thighs with Crispy Fried Onions
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!These dump-and-bake recipes take 5 minutes to throw together, have minimal prep, and are my go-to when I want something quick. Simply toss the dish with ingredients in the oven, and forget about it until the timer dings. No stovetop, no stress—just simple, cozy meals that practically cook themselves while you chase your toddler or sneak in a moment of peace.This Sheet Pan BBQ Chicken Thighs with Crispy Fried Onions is an easy, flavor-packed dinner that's perfect for busy weeknights. Juicy, oven-roasted chicken thighs are seasoned with smoky spices, brushed with your favorite barbecue sauce, and topped with crispy fried onions for an irresistible crunch. Roasted potatoes and carrots cook alongside the chicken on the same pan, creating a complete, hearty meal with minimal prep and cleanup. Ready in under an hour, this family-friendly sheet pan recipe is a delicious combination of sweet, smoky, savory, and crispy flavors that everyone will love.
Equipment
- 1 Large Sheet Pan
Ingredients
- 2 lbs Bone-in, skin on, chicken leg quarters
- 1 1/2 lbs Baby potatoes, halved
- 12 oz Baby carrots
- 2 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- 1 tsp Salt
- 1/2 tsp Black pepper
- 3/4 cup BBQ sauce
- 1 1/2 cups Crispy fried onions, divided
- Fresh parsley, (optional)
Instructions
- Preheat the oven to 425F and line a sheet pan.
- Toss potatoes and carrots with olive oil, garlic powder, onion powder, smoked paprika, salt and pepper. Spread on one side of the pan.
- Pat chicken dry, season both sides with a little salt, pepper, garlic powder, onion powder, and smoked paprika. Arrange skin-side up on the other side of the pan.
- Bake for 25-30 minutes.
- Brush the chicken with BBQ sauce and sprinkle about 1 cup of the crispy fried onions over the tops.
- Return to the oven for 10-15 minutes, until the chicken reaches 165F.
- Broil for 1-2 minutes if desired, watching closely.
- Sprinkle the remaining crispy fried onions over the vegetables and garnish with parsley before serving.