THE RECIPE JOURNAL · Main Course
Quick Skillet Chicken with BBQ and Roasted Vegetables
This easy and flavorful dish combines tender chicken with smoky BBQ sauce and perfectly roasted vegetables for a satisfying weeknight meal. Ready in just 30 minutes, it’s a delicious way to enjoy a wholesome dinner without the fuss.
FROM THE KITCHEN • Quick Skillet Chicken with BBQ and Roasted Vegetables
01 THE RECIPE
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Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your grill to medium. While that’s warming up, mix together 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 place the chicken thighs right on top. Use a pastry brush to generously coat the chicken with the BBQ sauce. Cover the skillet tightly with a sheet of non-stick foil, making sure the non-stick side is facing down onto the chicken. Pop the skillet onto the grill and let everything cook for about 25 to 30 minutes. After that, remove the foil and keep grilling for another 15 minutes or until the chicken is cooked through and juicy (a meat thermometer should read 180°F). Take the skillet off the grill and let it rest for about 20 minutes before serving. Enjoy!
Why you’ll love it
This dish comes together fast and packs a lot of flavor with minimal effort. The combination of smoky BBQ chicken and tender roasted vegetables makes for a satisfying meal that feels both comforting and fresh.
How to serve
Serve with a side of fluffy rice or warm crusty bread to soak up the BBQ sauce. A simple green salad or coleslaw can add a refreshing crunch and balance the smoky flavors.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the chicken tender and the vegetables warm without drying out.
