Ingredients
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon cumin
- 6 boneless, skinless chicken thighs (about 2 lbs)
- 4 tablespoons olive oil, divided
- 1/2 pound baby potatoes, halved or quartered
- 1 packet French onion soup mix
- 1 cup BBQ sauce
- 3 cups fresh green beans, trimmed
Instructions
- Preheat oven to 425°F. Line a baking sheet with aluminum foil.
- In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, chili powder, salt, pepper, red pepper flakes, and cumin.
- In a large bowl, coat chicken thighs with 1 tablespoon olive oil and spice mix. Arrange the chicken on one half of the baking sheet.
- In another bowl, toss baby potatoes with remaining olive oil and French onion soup mix. Spread potatoes on the other half of the baking sheet.
- Bake for 20 minutes.
- Add green beans to the potatoes, toss gently, and return to the sheet. Brush BBQ sauce over the chicken thighs.
- Bake for an additional 15–20 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender.
- Serve hot and enjoy!
Notes
- Use parchment paper instead of foil for easier cleanup.
- Swap green beans for broccoli or asparagus based on what’s in season.
- Bone-in chicken thighs can be used but may require additional cooking time.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 chicken thigh with veggies
- Calories: 365
- Sugar: 12g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg
