BBQ Cheddar Chicken Sheet Pan

Steps

1. 1

   Preheat the oven to 425°F (220 °C) (220°C (425 °F)). Halve the baby potatoes and cut the chicken breasts into bite-sized pieces. Break the corn ears into halves or thirds.

2. 2

   Place the halved potatoes in a bowl. Add the olive oil, garlic powder, onion powder, black pepper, and an appropriate portion of the listed salt, then toss until the potatoes are evenly coated.

3. 3

   Spread the seasoned potatoes on a sheet pan and bake at 425°F (220 °C) for 15 minutes.

   Start 15-minute timer
4. 4

   While the potatoes bake, place the bite-sized chicken in a bowl. Add some olive oil, the remaining salt and black pepper, and about 1/2 cup of the BBQ sauce. Stir until the chicken is evenly coated.

5. 5

   Arrange the seasoned chicken on the sheet pan with the partially baked potatoes. Place the broken corn pieces on the sheet pan as well, or cook them separately in a small oven-safe dish if space is limited.

6. 6

   Return everything to the 425°F (220 °C) oven and cook for another 18–22 minutes, until the chicken is cooked through and the potatoes and corn are tender.

   Start 22-minute timer
7. 7

   Remove the corn from the oven briefly and turn the pieces over. Covering the corn with foil will make it softer and juicier; leaving it uncovered produces a more roasted, caramelized flavor.

8. 8

   Lightly coat the corn with some of the remaining BBQ sauce, then spread the remaining sauce over the chicken.

9. 9

   Sprinkle the shredded cheddar over the chicken only, leaving any portion without cheese if desired.

10. 10

    Return the sheet pan to the 425°F (220 °C) oven for 2–3 minutes, until the cheese is melted.

    Start 3-minute timer
11. 11

    Top the chicken only with the French fried onions. Return the pan to the oven for about 2 minutes, until the onions are slightly crisp.

    Start 2-minute timer
12. 12

    Garnish with chopped fresh parsley, if using, and serve hot.