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This Dump-and-Bake BBQ Chicken Thighs & Potatoes recipe is the ultimate easy dinner idea for busy weeknights. With no prep required, everything goes straight into one pan and bakes to juicy, tender perfection. The chicken thighs soak up rich, smoky barbecue sauce while the potatoes roast until golden and flavorful, making this a comforting one-pan meal the whole family will love. Perfect for dump-and-bake dinners, simple oven meals, and stress-free weeknight cooking, this recipe delivers big flavor with minimal effort—just dump, bake, and serve.
Equipment List
- 9×13 baking dish or large rimmed baking sheet
- baking sheet
- Mixing bowl
- Tongs
- Tongs or a spatula
- spatula
- Aluminum foil (optional, for easier cleanup)
Shopping List
- Bone-in or boneless chicken thighs
- Baby potatoes or Yukon Gold potatoes
- Barbecue sauce
- Olive oil
- Garlic powder
- Onion powder
- Smoked paprika
- Salt
- Black pepper
- Fresh parsley (optional, for garnish)
Dump-and-Bake BBQ Chicken Thighs & Potatoes
Description
A simple yet flavorful dish where chicken thighs and potatoes are seasoned, doused in BBQ sauce, then baked together for a hearty meal.
Ingredients
Main Ingredients
Instructions
Preparation
-
Preheat the Oven
Preheat the oven to 400°F (200°C).Make sure the oven is fully preheated before placing the dish inside. -
Grease the Baking Dish
Grease a 9x13-inch baking dish with cooking spray or oil to prevent sticking.
Assembling the Dish
-
Combine Ingredients
In the greased baking dish, mix together 1.5 lbs (700g) of boneless, skinless chicken thighs, 1.5 lbs (700g) of baby potatoes (halved), 1 cup of your favorite BBQ sauce, 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt, and pepper to taste.Ensure the chicken thighs and potatoes are evenly coated with the BBQ sauce and seasonings.
Baking
-
Bake the Dish
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.This initial covered cooking helps the chicken and potatoes cook through without drying out. -
Uncover and Bake
Remove the foil, stir the ingredients, and return the dish to the oven. Bake for an additional 20-25 minutes or until the chicken is cooked through and the potatoes are tender.For a crispy finish, broil the dish for an extra 2-3 minutes at the end.
Serving
-
Rest and Garnish
Let the dish rest for a few minutes before serving. Garnish with fresh chopped parsley or green onions if desired.
Note
- For a crispier skin on the chicken thighs, broil them for a few minutes after baking.
- Feel free to swap the BBQ sauce with your favorite marinade for a different flavor profile.
- Add some chopped vegetables like bell peppers or onions for extra color and nutrients.
- Make sure to place the chicken thighs skin side up to ensure they cook evenly and get that perfect texture.
- Use baby potatoes or chop regular potatoes into small pieces for quicker cooking time.
- You can marinate the chicken thighs in the BBQ sauce for a few hours or overnight for even more flavor infusion.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy texture.