Simple Skillet Roasted Chicken with Vegetables

This easy recipe brings together juicy chicken and colorful vegetables, all cooked to perfection in one skillet. It’s a quick, flavorful meal that’s perfect for busy weeknights or cozy weekends.

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TIME1 hr

SERVINGS4

RATING5.0 / 5

Simple Skillet Roasted Chicken with Vegetables

01 / WHAT YOU NEED

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating 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.

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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).

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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!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Pat the chicken dry before seasoning to help achieve a crispy skin.
- Use vegetables that cook at similar rates to avoid uneven doneness.
- Let the chicken rest for a few minutes after cooking to keep it juicy.

Why you’ll love it

This dish is perfect for busy weeknights because it’s easy to prepare and cooks all in one pan. The chicken turns crispy on the outside while staying juicy inside, and the vegetables soak up all the delicious flavors. It’s a comforting meal that feels homemade without much effort.

Serving ideas

Serve with a simple green salad or crusty bread to round out the meal. A light drizzle of balsamic glaze or a squeeze of fresh lemon juice over the top can brighten the flavors. This dish also pairs well with a glass of white wine or a refreshing iced tea.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to keep the chicken skin from becoming soggy. You can also freeze cooked chicken and vegetables for up to 2 months; thaw before reheating.