One-Skillet Roasted BBQ Chicken and Vegetables recipe

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Ingredients

¾ cup ketchup
2 tablespoons dark brown sugar
1 tablespoon molasses
2 teaspoons apple cider vinegar
½ teaspoon garlic powder
½ teaspoon liquid smoke
½ teaspoon salt
½ teaspoon pepper
⅛ teaspoon cayenne pepper
2 medium baking potatoes, cut into quarters
3 large carrots, cut into 1-inch chunks
6 Brussels sprouts, halved
1 ½ pounds boneless, skinless chicken thighs
Reynolds Wrap® Non-Stick Foil

Nutrition Info

438.8 calories
carbohydrate: 48.5 g
cholesterol: 105 mg
fat: 13.1 g
fiber: 5.2 g
protein: 33.2 g
saturatedFat: 3.5 g
servingSize: -
sodium: 944.1 mg
sugar: 23.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat grill to medium heat.

  2. Whisk all the ingredients for the Kansas-Style BBQ sauce in a small bowl and set aside.

  3. Place potatoes, carrots and Brussels sprouts into a 9-inch cast iron skillet. Place chicken thighs on top of the vegetables and using a pastry brush, generously brush Kansas-style BBQ sauce onto chicken thighs.

  4. Cover cast iron skillet tightly with a sheet of Reynolds Wrap® Non-Stick Foil, with the non-stick side facing down on top of the chicken.

  5. Place cast iron skillet onto grill and roast for 25 to 30 minutes. Remove foil and continue roasting for 15 minutes until chicken is tender and juices run clear or meat thermometer inserted into the center reads 180 degrees F.

  6. Remove skillet from grill and let chicken cool for 20 minutes. Serve and enjoy!

Recipe Yield

4 servings

Recipe Note

This one-skillet dish from Julie Wampler of Table For Two includes your meat and veggies and is made directly on the grill for a quick and easy dinner any night of the week!

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