One-Sheet Pan Hot Honey Barbecue Roasted Chicken with Potatoes, Corn, and Carrots
One-Sheet Pan Hot Honey Barbecue Roasted Chicken with Potatoes, Corn, and Carrots
Ingredients
For the Chicken
- 1 whole chicken, about 3 to 4 pounds, giblets removed
For the Vegetables
- 1 pound russet potatoes, cut into 1-inch wedges
- 1 pound carrots, cut in half lengthwise, then into large chunks
- 1 red onion, large, cut into large wedges
- 2 corn on the cob, cut into 1 1/2-inch wheels
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more, to taste
- 1/2 teaspoon black pepper, freshly ground, plus more, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
For the Hot Honey Barbecue Sauce
- 3/4 cup barbecue sauce, your favorite brand
- 3 tablespoons honey
- 1 teaspoon hot sauce, or more, to taste
- 1/2 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 425°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 425
- 2
Prepare the chicken: Pat the whole chicken dry thoroughly with paper towels. Break down the chicken into pieces: carefully cut along the breastbone to separate the breasts, then detach the leg quarters by cutting around the joint, and finally remove the wings by cutting through the joint. You should have 2 breasts, 2 leg quarters, and 2 wings.
⏱️ 10 min
- 3
Prepare and season the vegetables (excluding corn): In a large bowl, combine the potato wedges, carrot chunks, and red onion wedges. Drizzle with 1 tablespoon of olive oil. Season with 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1 teaspoon of paprika. Toss thoroughly until all vegetables are evenly coated.
⏱️ 8 min
- 4
Assemble the sheet pan: Arrange the chicken pieces on the prepared sheet pan, spacing them out. Fill the spaces between the chicken with the seasoned vegetables. Drizzle the chicken pieces with 1 tablespoon of olive oil, massaging it into the skin. Sprinkle each chicken piece with additional salt and black pepper, lifting the skin slightly to season the meat underneath if desired.
⏱️ 5 min
- 5
Initial baking: Place the sheet pan in the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 425
- 6
Prepare the Hot Honey Barbecue Sauce: While the chicken is baking, combine the 3/4 cup of barbecue sauce, 3 tablespoons of honey, 1 teaspoon of hot sauce, and 1/2 teaspoon of garlic powder in a measuring cup or small bowl. Whisk thoroughly until well combined.
⏱️ 5 min
- 7
Mid-bake steps: After 30 minutes, carefully remove the sheet pan from the oven. Generously ladle or brush the prepared hot honey barbecue sauce over each chicken piece. Drizzle the reserved corn wheels with the remaining 1 tablespoon of olive oil and a pinch of salt, then place them around the pan, filling any remaining gaps.
⏱️ 5 min
- 8
Final baking: Return the sheet pan to the oven and bake for another 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh and breast, and the vegetables are tender.
⏱️ 20 min•🌡️ 425
- 9
Rest and serve: Once cooked, remove the sheet pan from the oven. Let the chicken and vegetables rest on the pan for 5-10 minutes before serving. This allows the juices in the chicken to redistribute, ensuring a more tender and flavorful result. Serve hot.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
One-Sheet Pan Hot Honey Barbecue Roasted Chicken with Potatoes, Corn, and Carrots
Ingredients
For the Chicken
- 1 whole chicken, about 3 to 4 pounds, giblets removed
For the Vegetables
- 1 pound russet potatoes, cut into 1-inch wedges
- 1 pound carrots, cut in half lengthwise, then into large chunks
- 1 red onion, large, cut into large wedges
- 2 corn on the cob, cut into 1 1/2-inch wheels
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more, to taste
- 1/2 teaspoon black pepper, freshly ground, plus more, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
For the Hot Honey Barbecue Sauce
- 3/4 cup barbecue sauce, your favorite brand
- 3 tablespoons honey
- 1 teaspoon hot sauce, or more, to taste
- 1/2 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 425°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 425 - 2
Prepare the chicken: Pat the whole chicken dry thoroughly with paper towels. Break down the chicken into pieces: carefully cut along the breastbone to separate the breasts, then detach the leg quarters by cutting around the joint, and finally remove the wings by cutting through the joint. You should have 2 breasts, 2 leg quarters, and 2 wings.
⏱️ 10 min - 3
Prepare and season the vegetables (excluding corn): In a large bowl, combine the potato wedges, carrot chunks, and red onion wedges. Drizzle with 1 tablespoon of olive oil. Season with 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1 teaspoon of paprika. Toss thoroughly until all vegetables are evenly coated.
⏱️ 8 min - 4
Assemble the sheet pan: Arrange the chicken pieces on the prepared sheet pan, spacing them out. Fill the spaces between the chicken with the seasoned vegetables. Drizzle the chicken pieces with 1 tablespoon of olive oil, massaging it into the skin. Sprinkle each chicken piece with additional salt and black pepper, lifting the skin slightly to season the meat underneath if desired.
⏱️ 5 min - 5
Initial baking: Place the sheet pan in the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 425 - 6
Prepare the Hot Honey Barbecue Sauce: While the chicken is baking, combine the 3/4 cup of barbecue sauce, 3 tablespoons of honey, 1 teaspoon of hot sauce, and 1/2 teaspoon of garlic powder in a measuring cup or small bowl. Whisk thoroughly until well combined.
⏱️ 5 min - 7
Mid-bake steps: After 30 minutes, carefully remove the sheet pan from the oven. Generously ladle or brush the prepared hot honey barbecue sauce over each chicken piece. Drizzle the reserved corn wheels with the remaining 1 tablespoon of olive oil and a pinch of salt, then place them around the pan, filling any remaining gaps.
⏱️ 5 min - 8
Final baking: Return the sheet pan to the oven and bake for another 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh and breast, and the vegetables are tender.
⏱️ 20 min•🌡️ 425 - 9
Rest and serve: Once cooked, remove the sheet pan from the oven. Let the chicken and vegetables rest on the pan for 5-10 minutes before serving. This allows the juices in the chicken to redistribute, ensuring a more tender and flavorful result. Serve hot.
⏱️ 10 min