Name: One-Skillet Roasted BBQ Chicken and Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Ketchup - ¾ cup; Dark brown sugar - 2 tablespoons; Molasses - 1 tablespoon; Apple cider vinegar - 2 teaspoons; Garlic powder - ½ teaspoon; Liquid smoke - ½ teaspoon; Salt - ½ teaspoon; Pepper - ½ teaspoon; Cayenne pepper - ⅛ teaspoon; Baking potatoes, cut into quarters - 2 medium; Carrots, cut into 1-inch chunks - 3 large; Brussels sprouts, halved - 6; Boneless, skinless chicken thighs - 1 ½ pounds; Reynolds Wrap® Non-Stick Foil - 1 ½ pounds

Ingredients for - One-Skillet Roasted BBQ Chicken and Vegetables

1. Ketchup ¾ cup

2. Dark brown sugar 2 tablespoons

3. Molasses 1 tablespoon

4. Apple cider vinegar 2 teaspoons

5. Garlic powder ½ teaspoon

6. Liquid smoke ½ teaspoon

7. Salt ½ teaspoon

8. Pepper ½ teaspoon

9. Cayenne pepper ⅛ teaspoon

10. Baking potatoes, cut into quarters 2 medium

11. Carrots, cut into 1-inch chunks 3 large

12. Brussels sprouts, halved 6

13. Boneless, skinless chicken thighs 1 ½ pounds

14. Reynolds Wrap® Non-Stick Foil 1 ½ pounds

How to cook deliciously - One-Skillet Roasted BBQ Chicken and Vegetables

1 . Stage

Preheat grill to medium heat.

2 . Stage

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

3 . Stage

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 . Stage

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 . Stage

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 . Stage

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