Low Iodine Sheet Pan BBQ Chicken

Total time1 hr

Prep time15 min

Cook time45 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

3 lb bone-in, skin-on chicken pieces (thighs and drumsticks)
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
1 cup bbq sauce, divided

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
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.
2
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!