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This BBQ Skillet Chicken recipe is absolutely perfect! Baked in a cast iron skillet, this chicken is surrounded by seasoned vegetables and cooked together in one pan. Incredibly juicy and full of flavor.
Don’t you love when you stumble upon a truly exceptional recipe that looks good, tastes amazing and clean up is a breeze? I know I do. This perfect BBQ skillet chicken recipe perfectly encapsulates all these qualities, making it a culinary gem that’s sure to captivate your taste buds and your heart.
Here’s the thing, I’m certainly no stranger to the concept of crafting a complete roasted chicken dinner using just one pan in the oven. This practice has become a cherished part of my culinary routine, a go-to for comfort and flavor. However, my approach has generally been one of simplicity. A touch of butter, a sprinkle of salt, perhaps a hint of zesty lemon. Keeping it uncomplicated has its own allure, a testament to the beauty of basic ingredients harmonizing together.
Why You’ll Love This BBQ Skillet Chicken Recipe
- Flavorful and Juicy: Skillet cooking allows the chicken to cook evenly and retain its natural juices, resulting in tender and juicy meat.
- Year-Round Appeal: Whether it’s summer or winter, the allure of barbecue flavors transcends seasons. This recipe allows people to enjoy the taste of BBQ even when outdoor grilling isn’t practical due to weather or lack of space.
- Minimal Cleanup: Using a skillet generally means less mess and cleanup compared to grilling outdoors. This is particularly appealing to those who enjoy the taste of BBQ but don’t want to deal with the hassle of cleaning a grill.
- Skill Level: This recipe might be relatively approachable for cooks of various skill levels. Whether you’re an experienced home chef or just starting out, the combination of marinating and skillet cooking can provide a satisfying outcome without requiring advanced culinary techniques.
What Is BBQ Skillet Chicken?
BBQ Skillet Chicken is a dish that brings the flavors of barbecue into your kitchen by utilizing the oven as the primary cooking tool. This recipe involves coating the chicken in a flavorful barbecue sauce and cooking it in a cast iron skillet in the oven. The goal is to achieve the smoky and tangy taste associated with traditional outdoor barbecue cooking while using the convenience of a cast iron skillet indoors.
See below for ways to use leftover ingredients.
- Chicken: A 5-6 pound roasting chicken.
- Orange: A small orange quartered for flavor.
- Vegetables: Broccoli, onion, carrots, potatoes, and garlic. Substitute with your preferred veggies if desired.
- Butter: I use salted butter.
- BBQ sauce: Use your favorite brand of BBQ sauce or make a small batch of homemade BBQ sauce which yields the perfect amount for this recipe.
- Olive oil: I use extra virgin olive oil in this BBQ chicken recipe as well as in every other recipe on ZagLeft that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Make BBQ Skillet Chicken
Baking a whole chicken isn’t difficult. A medium-sized chicken really only takes about 1 hour and a half to cook, so you can easily make it on a busy weeknight.
- Place the chicken in a cast iron skillet. Liberally season the inside of the chicken with salt and pepper.
- Stuff the cavity of the chicken with slices of an orange and a few cloves of garlic.
3. Place the softened butter in a small bowl and stir in the BBQ sauce. Set aside.
TIP: You’ll can tell when butter is soft when it’s still cool to the touch, but when pressed using a little pressure, your finger will leave an indentation.
4. Scatter the onions, broccoli, carrots, and potatoes around the chicken.
5. Put some of the butter/sauce mixture into the cavity of the chicken.
6. Spread the remaining butter/sauce mixture over the entire top of the chicken.
7. Sprinkle remaining salt and pepper over the vegetables and the chicken. Then drizzle with olive oil.
8. Place the skillet into the preheated oven and bake for 1 1/2 hours.
- Pat Dry Before Cooking: Before placing chicken in the skillet, pat it dry with paper towels. This prevents excess moisture from hindering the development of a good sear and char.
- Temper the Butter: Ensure the butter is at room temperature before blending with the barbecue sauce. This facilitates a smooth and even mixture that’s easy to spread in the cavity and on top of the chicken.
- Uniform Vegetables: Cut the vegetables into similar sizes to ensure they cook evenly alongside the chicken.
- Allow Chicken to Rest: Allow the roasted chicken to rest once removed from the oven and cover with aluminum foil. This relaxation time helps redistribute juices, resulting in juicier meat.
Frequently Asked Questions
Can I Use Different Vegetables?
Absolutely! Cauliflower and brussels sprouts make great additions or substitutions.
Can I Adjust The Spiciness Level?
Certainly! Customize the spiciness by adjusting the amount of black pepper or adding a pinch of cayenne pepper or red pepper flakes to the butter mixture.
How Long Does Cooked Chicken Last In The Fridge?
Cooked chicken will last for 3-4 days if kept covered in the refrigerator.
How Do I Reheat Leftovers?
To reheat leftovers, use an oven at a low temperature (around 300°F / 150°C) to prevent the chicken from drying out. Cover with foil to retain moisture.
There are countless ways to enjoy BBQ Skillet Chicken. Here are some of our favorites:
- Classic Cornbread: Serve slices of warm cornbread alongside the chicken and veggies. The combination of the savory chicken and the slightly sweet cornbread is a match made in comfort food heaven.
- Creamy Mashed Potatoes: Fluffy mashed potatoes are a perfect canvas to soak up the delicious juices from the chicken and veggies. The creamy texture of the potatoes complements the rich flavors of the dish.
- Quinoa or Rice Pilaf: Serve the chicken and veggies over a bed of quinoa or rice pilaf. The grains soak up the flavors and provide a nutritious base for your meal.
- Potato Salad: A classic potato salad brings a comforting touch to the plate.
Ways To Use Leftover Ingredients
If you have any leftover ingredients from this BBQ Skillet Chicken recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Barbecue Sauce: Baked Chicken Wings, Slow Cooker Ribs
- Broccoli Florets: Broccoli Salad, Broccoli Cheddar Soup, Chicken Divan
- Carrots: Roasted Carrots, Carrot Cake, Morning Glory Muffins
- Potatoes: German Potato Salad, Scalloped Potatoes, Potato Soup
Perfect Cast Iron Skillet Roasted BBQ Chicken
- cast iron skillet
- 1 5-6 pound roasting chicken
- 1 tablespoon kosher salt ,divided
- 3/4 tablespoon ground black pepper , divided
- 1 small orange , quartered
- 3 cloves garlic
- 8 tablespoons butter , softened
- 1/2 cup barbecue sauce
- 1 medium onion , thickly sliced
- 2 cups broccoli florets
- 3/4 cup baby carrots
- 2 cups fingerling potatoes
- 1/4 cup olive oil
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Pat the outside dry. Place the chicken in the cast iron skillet.
- Season the inside of the chicken with 1/2 tablespoon of the salt and 1/2 tablespoon of the ground black pepper.
- Stuff the cavity with the oranges and the garlic.
- Place the softened butter in a small bowl and stir in the barbecue sauce. Set aside.
- Scatter the onions, broccoli, carrots, and potatoes around the chicken.
- Put a hefty tablespoon of the butter/sauce mixture into the cavity of the chicken.
- Spread the remaining butter/sauce mixture over the entire top of the chicken.
- Sprinkle the remaining salt and pepper over the vegetables and the chicken.
- Drizzle the olive oil over the vegetables and gently mix to distribute oil.
- Place the skillet in the oven and roast for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
- Cover skillet with aluminum foil for about 20 minutes. Slice the chicken and serve with the vegetables.