Bone-in, skin-on chicken thighs and drumsticks go into the oven on a wire rack, which is the real key to this dish — it lets hot air circulate underneath so the skin turns deeply golden and crisp instead of steaming in its own juices. A rub of smoked paprika, garlic powder, onion powder, and black pepper builds a savory, smoky base before the chicken even hits the heat. Two rounds of brushed-on BBQ sauce build up a sticky, caramelized glaze, and a quick blast under the broiler at the end gives you those slightly charred, deeply browned edges everyone fights over. It's a low-effort, high-reward sheet pan dinner: minimal cleanup, big flavor, and a texture contrast between crackly skin and juicy meat that's hard to beat. Finished with a scatter of fresh parsley, this one holds up well on a low-sodium table without losing any of that BBQ-joint appeal.
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Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed sheet pan and lightly coat the rack with cooking spray or a thin brush of olive oil.
Pat the chicken pieces completely dry with paper towels. In a large bowl, toss the chicken with the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
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