# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/2 cup BBQ sauce, plus extra for serving
→ Vegetables
08 - 2 ears corn on the cob, cut into 3-4 pieces each
09 - 2 large bell peppers (red, yellow, or orange), seeded and cut into thick strips
10 - 1 medium red onion, cut into wedges
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
# How To Make It:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Pat chicken thighs dry. In a small bowl, combine 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Rub mixture evenly over all chicken thighs.
03 - Place seasoned chicken thighs on one side of prepared baking sheet. Brush each thigh generously with BBQ sauce.
04 - In a large bowl, toss corn pieces, bell peppers, and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread vegetables in a single layer on the other side of sheet pan.
05 - Roast in preheated oven for 20 minutes. Remove from oven and brush chicken with additional BBQ sauce. Flip vegetables for even roasting.
06 - Return pan to oven and continue roasting for 15 minutes until chicken reaches internal temperature of 165°F and vegetables are tender with light caramelization.
07 - Transfer to serving platter and serve hot with additional BBQ sauce on the side if desired.
