Sheet Pan BBQ Chicken
with Roasted Garlic Herb Potatoes & Asparagus
- Milk
: A flavorful sauce is our secret for elevating a straightforward sheet pan dinner to a crave-worthy one. You’ll drizzle mustard-infused BBQ sauce over juicy chicken cutlets with garlicky herbed roasted red potatoes and green beans tossed in garlic herb butter—a family-friendly favorite perfect for any night of the week.
Ingredients
4 tablespoon
BBQ Sauce
ounce
Green Beans
12 ounce
Red Potatoes
8 ounce
Asparagus
12 ounce
Chicken Cutlets
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into 1-inch pieces.
Toss potatoes on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.)
Roast on top rack for 12 minutes (you’ll add more to the sheet then).
While potatoes roast, trim green beans if necessary. In a large bowl, toss green beans with a drizzle of oil. Lightly season with salt and pepper.
In a small bowl, combine BBQ sauce, mustard, 1 tsp water (2 tsp for 4 servings), salt, and pepper.
Trim and discard woody bottom ends from asparagus; toss asparagus as instructed. (Save green beans for another use.)
Pat chicken* dry with paper towels; season all over with salt and pepper.
Once potatoes have roasted 12 minutes, remove sheet from oven. Carefully add green beans to opposite side (reserve bowl).
Nestle chicken on top of green beans. Return to top rack and roast until veggies are tender and lightly browned and chicken is cooked through, 15-18 minutes more. (For 4 servings, leave potatoes roasting. Add green beans and chicken to a second baking sheet; roast on middle rack.)
Once potatoes have roasted 12 minutes, carefully add chicken to opposite side of sheet as directed. Return to top rack and roast for 5 minutes. Remove sheet from oven and carefully add asparagus to sheet. Roast 10-12 minutes more.
Once chicken and veggies are done roasting, remove sheet from oven. Transfer chicken to a plate.
Carefully transfer veggies to bowl used for green beans. Add garlic herb butter and toss until butter is melted and veggies are evenly coated. Taste and season with salt and pepper if desired.
Divide chicken and veggies between plates. Drizzle chicken with as much BBQ sauce as you like. Serve with any remaining BBQ sauce on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The BBQ sauce with Dijon mustard was a delightful change, toning down the sweetness for a tasty result 🍗.
- Ease of prep: Some found the chicken needed extra cooking time, about 19 minutes longer than specified.
- Suggestions: Consider cutting chicken more evenly; some found it unevenly thin and "shreddy."
- Sides: The garlicky herbed potatoes and asparagus were particularly delicious, complementing the chicken well.
Reviews from our home cooks
Potatoes & asparagus were delicious, chicken and sauce quite tasty too. The dijon really helped to tone down the BBQ sauce. Cons: not sure who is butchering the chicken, but it was very shreddy like and unevenly thin.
The BBQ sauce on the chicken was a delightful change. It was tasty.
The chicken needed to be cooked another 19 minutes longer than specified.
