# 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 barbecue sauce, plus extra for serving
→ Vegetables
08 - 2 ears corn on the cob, each cut into 3 to 4 pieces
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 with paper towels. In a small bowl, combine 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Rub the mixture evenly over all surfaces of the chicken thighs.
03 - Place the seasoned chicken thighs on one side of the prepared baking sheet. Brush each thigh generously with barbecue sauce.
04 - In a large bowl, toss the corn pieces, bell pepper strips, and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the vegetables in a single layer on the other side of the sheet pan.
05 - Roast in the preheated oven for 20 minutes. Remove from oven, brush chicken with additional barbecue sauce, and flip vegetables to ensure even roasting.
06 - Return the pan to the oven and continue roasting for 15 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender with caramelized edges.
07 - Transfer to a serving platter and serve immediately with additional barbecue sauce on the side.
