Sheet-Pan Peach BBQ Chicken Thighs with Zucchini & Corn

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 8 (about 3 lb) bone-in skin-on chicken thighs
• 3 ripe peaches, sliced into wedges
• 2 medium zucchini, cut into 1-inch half-moons
• 2 cups fresh sweet corn kernels
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 1.5 tsp kosher salt
• 0.75 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.5 cup peach preserves or jam
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce or tamari
• 1 tbsp fresh thyme leaves
• 0.25 cup fresh basil, torn

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment for easy cleanup. Pat the chicken thighs dry so the skin will crisp.
2. 2In a small saucepan over medium heat, whisk together the peach preserves, apple cider vinegar, Dijon, soy sauce, and half the thyme until the mixture loosens into a glossy glaze, about 3 minutes. Remove from heat.
3. 3Toss the zucchini half-moons, corn kernels, peach wedges, and red onion wedges with olive oil, smoked paprika, garlic powder, remaining thyme, salt, and pepper on the prepared sheet pan until everything is lightly coated.
4. 4Nestle the chicken thighs skin-side up among the vegetables, spacing them so air can circulate. Brush the tops of the thighs generously with two-thirds of the peach glaze, reserving the rest.
5. 5Roast for 25 minutes. The chicken skin should be starting to brown and the peaches should look jammy at the edges.
6. 6Brush the remaining glaze over the chicken and give the vegetables a gentle stir. Return the pan to the oven for 10 to 15 more minutes until the chicken reaches 175°F at the thickest part and the skin is deep golden and sticky.
7. 7Switch the oven to broil for the final 2 minutes if you want extra char on the peach edges and chicken skin—watch closely so nothing burns.
8. 8Rest the pan 5 minutes out of the oven. Scatter torn fresh basil over everything, then plate two thighs per person with a generous scoop of the roasted peaches, zucchini, and corn.