One-Skillet Roasted BBQ Chicken and Vegetables

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

The ingredient of One-Skillet Roasted BBQ Chicken and Vegetables

1. u00be cup ketchup
2. 2 tablespoons dark brown sugar
3. 1 tablespoon molasses
4. 2 teaspoons apple cider vinegar
5. u00bd teaspoon garlic powder
6. u00bd teaspoon liquid smoke
7. u00bd teaspoon salt
8. u00bd teaspoon pepper
9. u215b teaspoon cayenne pepper
10. 2 medium baking potatoes, cut into dwelling
11. 3 large carrots, cut into 1-inch chunks
12. 6 Brussels sprouts, halved
13. 1u2009u00bd pounds boneless, skinless chicken thighs
14. Reynolds Wrapu00ae Non-Stick Foil

The instruction how to make One-Skillet Roasted BBQ Chicken and Vegetables

1. Preheat grill to medium heat.
2. disconcert 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 roughly pinnacle of the vegetables and using a pastry brush, generously brush Kansas-style BBQ sauce onto chicken thighs.
4. Cover cast iron skillet tightly subsequently a sheet of Reynolds Wrap® Non-Stick Foil, in the same way as the non-stick side facing alongside re height of the chicken.
5. Place cast iron skillet onto grill and roast for 25 to 30 minutes. sever foil and continue roasting for 15 minutes until chicken is throb and juices govern Definite or meat thermometer inserted into the center reads 180 degrees F.
6. separate skillet from grill and let chicken cool for 20 minutes. assistance and enjoy!

Nutritions of One-Skillet Roasted BBQ Chicken and Vegetables

calories: 438.8 calories
carbohydrateContent: 48.5 g
cholesterolContent: 105 mg
fatContent: 13.1 g
fiberContent: 5.2 g
proteinContent: 33.2 g
saturatedFatContent: 3.5 g
servingSize:
sodiumContent: 944.1 mg
sugarContent: 23.7 g
transFatContent:
unsaturatedFatContent: