Simple Skillet Roasted Chicken with Vegetables

Ingredients

• Kansas-Style BBQ Sauce:
• 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
• Chicken:
• 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

Step 1

Heat your grill to medium. While it’s warming up, mix together all the ingredients for the Kansas-Style BBQ sauce in a small bowl and set it aside. Next, toss the potatoes, carrots, and Brussels sprouts into a 9-inch cast iron skillet. Lay the chicken thighs right on top of the veggies, then brush them generously with the BBQ sauce.

Step 2

Cover the skillet tightly with a sheet of non-stick foil, making sure the non-stick side is facing down onto the chicken. Place the skillet on the grill and let it roast for about 25 to 30 minutes. After that, carefully remove the foil and keep roasting for another 15 minutes, or until the chicken is cooked through (the juices should run clear or a thermometer reads 180°F).

Step 3

Once it’s done, take the skillet off the grill and let everything rest for about 20 minutes before serving. Enjoy your meal!