Ingredients
Method
- Preheat your oven to 425°F. Line a large rimmed baking sheet with aluminum foil for easy cleanup.
- In a small bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, red pepper flakes, and cumin until well combined.
- Place the chicken thighs in a large bowl. Drizzle with 1 tablespoon of olive oil, then sprinkle the spice mixture over the top. Toss until each thigh is evenly coated. Arrange the chicken on one half of the prepared baking sheet.
- In a medium bowl, combine the baby potatoes with the remaining 3 tablespoons of olive oil and the French onion soup mix. Toss to coat evenly. Spread the potatoes on the other half of the baking sheet.
- Bake for 20 minutes. Remove the sheet from the oven, then scatter the green beans over the potatoes and gently stir to combine. Brush the BBQ sauce generously over the chicken thighs. Return to the oven and bake for another 15–20 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are tender. Serve immediately.
Nutrition
Notes
For a quicker option, you can substitute boneless skinless chicken breasts; they cook faster, so consider adding them after the potatoes have baked for 20 minutes if they're thin. Store leftovers in an airtight container in the fridge for up to 3–4 days. To make ahead, prep the spice blend and coat the chicken up to a day in advance. Avoid overcrowding the sheet pan for even browning. Serve with extra BBQ sauce on the side for dipping.
