Sheet Pan BBQ Chicken Drumsticks and Veggies
There’s nothing better than sheet pan BBQ chicken drumsticks when you want an easy, no-fuss dinner that’s big on flavor. This recipe combines juicy oven-baked BBQ chicken with roasted corn on the cob and crisp green beans, all cooked on one pan for minimal cleanup.
Ingredients
- ¾ cup BBQ sauce
- 3 tbsp neutral oil (I used canola oil)
- 3 cloves garlic minced
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 2 tsp brown sugar
- 1½ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp chili powder or cayenne optional
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
- In a large bowl, whisk together BBQ sauce, oil, garlic, soy sauce, apple cider vinegar, brown sugar, smoked paprika, onion powder, chili powder (if using), salt, and black pepper until smooth.
- Add chicken drumsticks and coat well. Cover and marinate for at least 1 hour or overnight in the fridge for best flavor.
- Arrange marinated drumsticks on the sheet pan in a single layer.
- Bake chicken for 20 minutes to start rendering fat and building flavor.
- While chicken bakes, lightly toss corn on the cob and green beans with a small drizzle of oil, salt, and pepper.
- After 20 minutes, carefully remove the pan from the oven.
- Add corn and green beans around the chicken in a single layer.
- Return to the oven and bake for another 20–25 minutes, until chicken is fully cooked (internal temp 165°F / 74°C), corn is tender, and green beans are roasted and slightly crisp.
- Brush chicken with extra BBQ sauce during the last 10 minutes of cooking for a sticky glaze.
- Optional: Broil for 3–5 minutes at the end for charred edges and extra caramelization.
- Let rest for 5 minutes before serving.
Notes
- For best flavor, marinate chicken overnight, but even 1 hour will still give great results.
- Start chicken first so it gets a head start before adding vegetables. Corn and green beans cook faster, adding them later keeps them perfectly tender, not mushy.
- Brush BBQ sauce in the last 10 minutes for a sticky, caramelized glaze instead of burning it.
- You can swap green beans with broccoli, zucchini, or bell peppers if needed.