Sheet Pan Barbecue Chicken & Sweet Potatoes (Part 8 - Sheet Pan Dinners Freezer Meal Boot Camp)

Sheet Pan Barbecue Chicken & Sweet Potatoes has all of the sweet and smokey flavors of your favorite bbq – slightly spicy and so flavorful. Sheet pan dinners are such easy meals – they make for easy weeknight freezer meals too.

We’re starting to wind down on the summer Sheet Pan Dinner series! In just a few weeks, I’ll have ten full sheet pan dinners in this series and a full freezer meal boot camp that shows you how I prepped all of these for the freezer in just a few hours one afternoon. If you’re a fan of my Instant Pot freezer meal boot camps, stay tuned – I’ve got this (and maybe a couple more) to come in the sheet pan department!

This week’s meal is definitely kid-approved – and parents will love it because it’s packed with protein and nutrition. Chicken and sweet potatoes just work so well together. When you add in the slightly sweet and smokey notes of the spices I’ve used, you’ve got a winner! And, if you’re the kind of person that uses the leftovers for lunch the next day, you’re going to be pleasantly surprised at how well this one ages. I think it might even be yummier the next day.

I didn’t have the last step in the recipe (a drizzle of barbecue sauce) in the original steps, but I think it adds so much to it. Grab a bottle of your favorite sauce for this one – it really dials up the flavor!

Here’s how this sheet pan dinners series works…

I’m sharing a recipe for each week of the summer (10 weeks total). The week after I share the last one, I’ll have a full pack of printables, recipes, and prep instructions to make all of these recipes at once for your freezer, just like my other Freezer Meal Boot Camps.

Part 1 (Sheet Pan Beef and Broccoli) can be found here.

Part 2 (Sheet Pan Chicken Fajitas) can be found here.

Part 3 (Sheet Pan Rainbow Beef) can be found here.

Part 4 (Sheet Pan Sausage, Sweet Potatoes, Peppers, & Onions) can be found here.

Part 5 (Sheet Pan Meatball & Pepper Subs) can be found here.

Part 6 (Sheet Pan Shrimp & Sausage Boil) can be found here.

Part 7 (Sheet Pan Balsamic Beef & Brussels Sprouts) can be found here.

Part 9 (Sheet Pan Greek Chicken) can be found here.

Part 10 (Sheet Pan Pork Tenderloin) can be found here.

A few simple tips…

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Aluminum foil is your friend! I line my cookie sheets in aluminum foil before putting the meal on to cook each time. Makes clean-up a breeze. I also recommend lightly spraying your aluminum foil with a non-stick spray before adding the meal.
Aluminum foil is also helpful to guard against drips in your oven. Most of these frozen meals will be melting off a good bit of condensation when cooking – that can sometimes make for a messy oven (and lots of smoke). To prevent this, use a baking sheet with a 1/2-1″ lip around the edge. If you don’t have that, fold the edges of your aluminum foil up to make a lip – that helps!
These bag openers are a must-have for prepping these freezer meals. It holds your freezer bag open to make meal assembly so much easier. I normally freeze my meals in these containers for Instant Pot meals, but for storage purposes, gallon freezer bags were my choice for this boot camp – it makes freezer storage much easier.
I normally try to put my freezer meals in the fridge the morning of serve day to allow for a little bit of thawing. This allows any ingredients frozen together to break apart and for the meal to cook evenly. If you choose not to do this (and are cooking the meal straight from your freezer), I’d recommend adding 15-20 minutes to your cook time – definitely keep an eye on your meal once the recommend cook time below is over.