Name: Sheet Pan BBQ Chicken Thighs with Corn on the Cob
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 680g (1.5 lbs) boneless, skinless chicken thighs, trimmed of excess fat; 2-3 ears of corn on the cob, husks and silks removed, cut into 1-inch (2.5 cm) thick rounds or wedges; 1 large red onion (approx. 250g), peeled and cut into 8 uniform wedges through the root end; 1 large bell pepper (approx. 200g, any color), cored, seeded, and cut into 1-inch (2.5 cm) pieces; 3 tablespoons (45ml) extra-virgin olive oil, divided; 1.5 teaspoons (9g) Diamond Crystal kosher salt, divided (or 3/4 teaspoon fine sea salt); 0.5 teaspoon (2.5g) freshly ground black pepper, divided; 1 teaspoon (3g) garlic powder; 1 teaspoon (3g) onion powder; 0.5 teaspoon (1.5g) smoked paprika; 180ml (3/4 cup) your favorite store-bought BBQ sauce, divided; 2 tablespoons (10g) fresh parsley, chopped, for garnish

Magic Sous

Sheet Pan BBQ Chicken Thighs with Corn on the Cob — Magic Sous