Baked BBQ Chicken Thighs with Sausage and Peppers
Baked BBQ chicken thighs with sausage and peppers is a sheet pan dinner that roasts in two stages. The boneless thighs get a head start, then they're brushed with barbecue sauce and finish with sliced andouille, red and yellow bell peppers, and red onion. Everything cooks for the perfect length of time and stays juicy and delicious.
Ingredients
- 8 boneless, skinless chicken thighs
- Kosher salt and black pepper to taste
- 1 tablespoon dry BBQ rub optional
- 4 andouille sausage links sliced on the diagonal in 1/2-inch thick pieces
- 1 red bell pepper chopped into 1-inch pieces
- 1 orange bell pepper chopped into 1-inch pieces
- 1 small red onion cut into wedges
- 2 tablespoons olive oil
- 1/2 cup BBQ sauce
Instructions
- Preheat the oven to 425°F. Set out a large rimmed baking sheet.
- Open the chicken thighs from the folded position they come in and sprinkle both sides of each piece with salt and pepper and the BBQ seasoning if you desire. Arrange the chicken in a single layer top side down on the baking sheet.
- Roast the chicken alone for 25 minutes.
- Meanwhile, slice the sausage and add it with the chopped vegetables to a large mixing bowl. Drizzle the olive oil over the top and toss to coat.
- Remove the pan from the oven and brush the BBQ sauce over the chicken pieces on both side. Return the chicken face side up to the pan so it roasts on the other side. Pour the prepared sausage and vegetables onto the pan and spread them out evenly.
- Roast the pan for another 20 minutes or until the chicken registers 185°F and the sausage and vegetables are slightly charred. Serve with additional BBQ sauce for dipping if desired.
