BBQ Chicken Thighs with Roasted Potatoes & Onions You know

BBQ Chicken Thighs with Roasted Potatoes & Onions You know I love a one pan meal! This is a perfect cozy fall weeknight dinner. I’ve been wanting to try sugar free and I love the combo of potatoes and onions, so I took some inspo from for this one. I subbed boneless skinless thighs (my favorite!) and loaded up on the onions. They all caramelized so perfectly together with the pan sauce and a touch of brown sugar gave just the right sweetness running through!

– 1 pkg boneless skinless thighs (5-6)
– bbq seasoning rub
– 2 tbsp EVOO
– 2 tbsp butter
– 1 tsp brown sugar
– 2 cups baby potatoes, halved
– 1 large yellow onion, thickly sliced
– 1 cup chicken broth
– 1/4 cup Apple cider vinegar
– 2 garlic cloves minced
– 2 tbsp brown sugar
– 1/2 cup (your favorite kind, I went with smoky!)
– fresh thyme
– parsley for garnish

– preheat oven to 450
– pat chicken dry and cover with bbq rub
– whisk together chicken broth, apple cider ginger, brown sugar
– in a cast iron pan on medium, add 1 tbsp olive oil and once hot add chicken. Sear and cook through 5 minutes, then flip for another five. Remove from pan.
– add 1 tbsp EVOO and 2 tbsp butter and 1 tsp. Brown sugar then add the potatoes (flesh side down) and onions and fresh thyme. Let those all cook together and caramelized for 8 minutes.
– place the chicken back in the pan. Pour in the broth/vinegar liquid.
– cover and bake for 20 minutes. Take a brush and pour the bbq sauce over the top, brushing the sauce on the chicken. Place back in the over for 10-15 minutes or until cooked through. Garnish with parsley.