This easy meal combines tender, flavorful chicken with perfectly roasted veggies, all cooked together in one pan for minimal cleanup. It’s a delicious, hassle-free way to enjoy a hearty dinner any night of the week.
Prep Time20 min
Cook Time40 min
Total Time1 hr
Difficulty
Hard
Kitchen Tricks
Use bone-in, skin-on chicken thighs for juicier meat and extra flavor.
Make sure to cut vegetables into similar-sized pieces to ensure even roasting.
Baste the chicken with extra barbecue sauce halfway through cooking for a richer glaze.
Ingredients
0/15
Why This Dish Is Hard To Resist
A perfect blend of smoky barbecue flavors and tender roasted vegetables, all cooked in one pan for easy cleanup. It’s flavorful, wholesome, and great for busy weeknights when you want a satisfying meal without spending hours in the kitchen.
Directions
Warm your grill to medium. While it’s warming up, mix all the ingredients for the Kansas-style BBQ sauce in a small bowl and set it aside. Toss the potatoes, carrots, and Brussels sprouts into a 9-inch cast iron skillet, then lay the chicken thighs right on top. Use a pastry brush to coat the chicken generously with the BBQ sauce. Cover the skillet tightly with a sheet of non-stick foil, making sure the non-stick side is facing down against the chicken. Place the skillet on the grill and let everything roast for about 25 to 30 minutes. After that, take off the foil and keep cooking for another 15 minutes, or until the chicken is cooked through and the juices run clear (a meat thermometer should read 180°F). Once done, take the skillet off the grill and let it rest for about 20 minutes before serving. Enjoy!
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Creative Serving Ideas
Serve with a simple green salad or a side of steamed rice to balance the smoky and savory flavors. Adding a dollop of creamy coleslaw can also provide a nice crunchy contrast and refreshing taste.
Storing This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist and the vegetables tender. This dish can also be frozen for up to a month—thaw overnight before reheating.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but reduce the cooking time slightly to avoid drying them out.
Can I make the BBQ sauce ahead of time?
Absolutely, the sauce can be made a day ahead and stored in the refrigerator for better flavor.
What if I don’t have a grill?
You can roast the skillet in a preheated oven at 400°F, following the same timing.
Do I need to pre-cook the vegetables before grilling?
No, the vegetables will cook through along with the chicken during the grilling process.
Can I use other vegetables in this dish?
Yes, feel free to substitute or add veggies like bell peppers, zucchini, or onions.
How do I know when the chicken is fully cooked?
Use a meat thermometer; the internal temperature should read 180°F.
Why should the non-stick foil be placed with the non-stick side down?
This prevents the sauce and chicken from sticking to the foil for easier cleanup.
Can I skip the molasses in the BBQ sauce?
You can omit it, but molasses adds a rich, sweet depth to the sauce.
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