CHEESY BBQ CHICKEN THIGHS WITH ROASTED VEGETABLES
Create a simple one-pan dish with this Chesey BBQ Chicken Thighs with Roasted Vegetables recipe. Make this Cheesy BBQ Chicken Thighs with Roasted Vegetables recipe by covering tender chicken thighs with our Cheesy BBQ alongside a gorgeous mix of vegetables such as zucchini, corn, and red onion.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Combine corn, zucchini, onions, garlic, dressing, pepper and 1 tsp. chives; spoon onto half of parchment-covered rimmed baking sheet.
- Place chicken next to vegetables on baking sheet; brush with half the barbecue sauce. Turn chicken; brush with remaining barbecue sauce.
- Bake 20 min. Top chicken with cheese; bake 5 min. or until melted.
- Sprinkle remaining chives over chicken and vegetables.
Nutrition Facts : Calories 510, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 760 mg, Carbohydrate 56 g, Fiber 6 g, Sugar 21 g, Protein 29 g
ONE-SKILLET ROASTED BBQ CHICKEN AND VEGETABLES
This one-skillet dish from Julie Wampler of Table For Two includes your meat and veggies and is made directly on the grill for a quick and easy dinner any night of the week!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat grill to medium heat.
- Whisk all the ingredients for the Kansas-Style BBQ sauce in a small bowl and set aside.
- 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.
- 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.
- 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.
- Remove skillet from grill and let chicken cool for 20 minutes. Serve and enjoy!
Nutrition Facts : Calories 438.8 calories, Carbohydrate 48.5 g, Cholesterol 105 mg, Fat 13.1 g, Fiber 5.2 g, Protein 33.2 g, SaturatedFat 3.5 g, Sodium 944.1 mg, Sugar 23.7 g
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