Marinate chicken thighs in your favorite barbecue sauce for several hours, overnight preferred. Preheat oven to 425 degrees F.
Once all the vegetables have been chopped, add half of the onions and all of the garlic to the bottom of a large baking dish and drizzle with olive oil. Use your hands to make sure the garlic is evenly distributed.
Next place chicken thighs over the onions and add the vegetables in between the thighs and on top, keeping the potatoes near the top so they brown nicely.
Roast for 50 minutes - 1 hour or until chicken is cooked through and vegetables are tender.
Add more barbecue sauce to the top of the chicken and enjoy!
I used skin on and bone in chicken thighs because they are cheaper and add more flavor. However, using boneless skinless chicken thighs is much easier to eat.