BBQ Roasted Chicken Thighs with Vegetables

This BBQ Roasted Chicken Thighs with Vegetables is an easy weeknight dinner that’s perfect for back to school season!

So sometimes I need things to be easy.

No brainer, ahead of the game, don’t need to think EASY. You know what I’m talking about? Like when dinner is made ahead of time and all you have to do is throw it into the oven? Very much like this dish – Barbecue Roasted Chicken Thighs with Vegetables!

One pot meals are absolutely wonderful. They tend to be very flavorful because all of the ingredients cook at the same time and all the flavors get absorbed into the dish. They are also easy…we like easy. They also tend be on the healthy side and well-balanced…a protein, vegetables and a starch.

In this case, I used chicken thighs, onions, carrots, celery, brussels sprouts and baby potatoes! There is no rhyme or reason why I chose these vegetables other than I like them and thought the colors would be pretty. You can use whatever veggies you would like. Some vegetables will soften more than other throughout the cooking process. For example, the carrots have a little bite to them still but the texture is actually nice whereas a bell pepper will most likely soften.

When my husband was taste testing, I asked him what he thought about the veggies and he said he liked that they weren’t super soft. Although he is crunch kind of guy…he’s one of those that likes crispy cookies versus soft and chewy. I don’t even know how we are married? Chewy soft cookies all the way…right?

Anyway, I also used bone-in and skin-on chicken thighs. They’re cheaper and add more flavor to the dish, but it makes the chicken a little more difficult to eat. You may want to purchase boneless skinless for simplicity, but it’s totally up to you! Like I said, the veggies all cooking together with the onion, garlic and barbecue sauce adds great flavor so I wouldn’t worry too much about the bone in chicken thighs.

Rambling…sorry.

You can throw this all together and place it in the fridge throughout the day before you want to cook it, making it so much easier than having to cook after work or when you’re tired at night.

It’s easy right?

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Barbecue Roasted Chicken Thighs with Vegetables

These BBQ Roasted Chicken Thighs are sweet and sticky with perfectly tender veggies roasted right alongside them!

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Dinner

Cuisine: American

Servings: 6

Calories: 382 kcal

Author: Shawn

Ingredients

• 6 chicken thighs, bone-in, skin on
• Salt and Pepper
• 2 tbsp olive oil, divided
• 2 large carrots, peeled and chopped into large pieces
• 1 medium onion, chopped into medium pieces
• 1 lb brussels sprouts, trimmed and halved
• 3 tsp garlic, minced
• ½ cup BBQ Sauce

US Customary - Metric

Instructions

• Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil and set aside.
• Season chicken thighs on both sides with salt and pepper, then drizzle 1 tbsp olive oil all over prepared baking skeet. Arrange chicken thighs skin-side down on baking sheet in single layer.
• Toss the carrots, brussels sprouts and onion with the remaining 1 tbsp olive oil and 3 tsp garlic. Season with salt and pepper to taste, then spread the veggies around the chicken thighs, making sure to not over crowd the pan.
• Roast for 25 minutes, then carefully remove the pan from the oven and flip the chicken thighs over, so they are skin-side up. Brush the tops of the chicken with bbq sauce, and stir the veggies around as well. Roast for an additional 7 minutes.

  Remove from the oven and brush one more time with more sauce and roast for an additional 7 minutes, or until the sauce starts to caramelize and the chicken is cooked through.
• Serve the roasted chicken thighs with the veggies and enjoy!

Notes

Chicken thighs come in all shapes and sizes, so make sure you use an instant read thermometer to check the internal temperature of the chicken. It should read 165 degrees F. when complete. 

Nutrition

Calories: 382kcal | Carbohydrates: 21g | Protein: 22g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 369mg | Potassium: 691mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4721IU | Vitamin C: 68mg | Calcium: 64mg | Iron: 2mg

Keywords: barbecue sauce, Brussels Sprouts, carrots, Chicken Thighs, Roasted

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