Combine salt, garlic powder, paprika, and onion powder in a small bowl to create your dry seasoning blend. Tear off 4 large sheets of heavy-duty aluminum foil (about 12x18 inches each) and lay them flat on your work surface. This prep work takes just 2 minutes but ensures smooth assembly when you're ready to build the packets.

Pat the chicken thighs and drumsticks dry with paper towels, then generously coat all pieces with the dry seasoning blend from Step 1, making sure to season both sides. On each foil sheet, create a bed of about 3/4 cup frozen mixed vegetables in the center, then place one thigh and one drumstick on top of the vegetables. I like to keep the vegetables frozen—they thaw and steam perfectly during cooking without getting mushy.

Preheat your oven to 425°F. Drizzle 3 tablespoons of BBQ sauce over the chicken and vegetables on each foil packet (using about 3/4 cup total for this stage). Bring the long sides of each foil sheet up and fold them together tightly, then fold down the short ends to create a secure, sealed packet. Make sure the seams are folded tightly so steam stays trapped inside.

Place all 4 sealed foil packets on a baking sheet and slide into the preheated 425°F oven. Bake for 50-55 minutes until the chicken reaches an internal temperature of 160°F when tested with a meat thermometer in the thickest part of the thigh. The foil packets trap steam, creating a moist cooking environment that keeps the chicken tender and the vegetables perfectly steamed.

Carefully remove the baking sheet from the oven and open each foil packet (watch out for escaping steam). Divide the remaining BBQ sauce among the 4 packets, drizzling about 2 tablespoons over the chicken and vegetables in each one. Return the opened packets to the oven and bake uncovered for 5 more minutes to caramelize the final sauce layer. I always use Sweet Baby Ray's BBQ sauce because it caramelizes beautifully in those final minutes without burning.