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Oven Baked BBQ Chicken and Veggies Meal Prep

Oven Baked BBQ Chicken and Veggies Meal Prep

Bursting with classic BBQ flavors that taste (and look) like it was just freshly grilled, you’ll love this easy, oven-baked BBQ chicken and veggies meal prep recipe! 
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Lunch, Main Dish
Cuisine: American
Keyword: Chicken, Meal Prep
Servings: 6 meals
Calories: 575kcal
Author: Meal Prep on Fleek

Ingredients

  • 2 pounds chicken thighs bone-in, skin-on
  • 4 small russet potatoes cut Hasselback style
  • 1 bunch asparagus cut in half and trimmed
  • 4 large carrots halved lengthwise
  • 3 cloves garlic minced
  • ½ cup grape tomatoes
  • 2 cup fresh green beans trimmed
  • 1 cup smoky BBQ sauce use Whole30 compliant if needed
  • ¼ cup BBQ-style spice rub use Whole30 compliant if needed
  • 2 tablespoon dried thyme
  • 2 tablespoon dried rosemary
  • 3 tablespoon avocado oil divided
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper

Instructions

  • Preheat oven to 400℉ and line 2 large baking sheets with foil and coat them with avocado oil.
  • In a large bowl, toss together veggies, 1 tablespoon oil, dried thyme, dried rosemary, garlic, salt, and pepper until well-coated. Transfer veggies to sheet pans, with potatoes, and carrots on one pan, and green beans, tomatoes, and asparagus on the other.
  • Prepare chicken by spreading the BBQ rub in an even layer all over the chicken thighs.
  • Put the chicken thighs in a cast-iron skillet, skin side up, and place on the middle rack in the oven. Add the sheet pan with potatoes and carrots to the oven and cook both for about 15 minutes.
  • After 15 minutes, open the oven door just enough so that you can flip the chicken on the sheet pan. Add the second sheet pan, and bake all the veggies and chicken for another 15 minutes, until everthing has roasted. Potaoes and carrots will be fork tender; green veggies will be, too.
  • Now, remove chicken from oven, drain off excess juices. Then, pour bbq sauce over chicken and evenly spread bbq sauce all over each piece of chicken until well-coated (making sure to finish with chicken thighs skin side up). Place on top oven rack and turn on broil. Let broil for 3-5 minutes, or until sauce is thickened, bubbling, and lightly charred/caramelized. Once cooked, let chicken rest for 10 minutes before cutting.
  • When everything else has finished cooking, serve Bbq chicken over a bed of these mixed roasted veggies.
  • Serve, store, and enjoy!

Notes

Nutrition for 1 out of 6 servings:
38.3g Protein | 53.1g Carbs | 25.6g Fat | 7.9g Fiber | 575 Calories

Nutrition

Serving: 1meal | Calories: 575kcal | Carbohydrates: 53.1g | Protein: 38.3g | Fat: 25.6g | Fiber: 7.9g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!