Ingredients

The following ingredients have 5 Servings
  • 6 chicken thighs (boneless/skinless or bone-in/skin-on both work)
  • 2 carrots (chopped into large pieces)
  • 1 medium onion (diced into medium pieces (any kind will do))
  • 2 stalks celery (cut into large pieces)
  • 10-15 brussels sprouts (ends cut off)
  • 3 garlic cloves (minced)
  • 8-10 baby potatoes (cut into medium pieces)
  • Salt and Pepper
  • Olive oil
  • Your favorite barbecue sauce (I use Sweet Baby Ray's)

Instruction

  • 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!