For the marinade, combine the BBQ sauce, spices, brown sugar, vegetable oil, and soy sauce in a deep bowl. Coat the chicken breasts in marinade, cover the bowl, transfer the bowl to the refrigerator, and chill for at least 2 hours, or preferably overnight.
Wash the vegetables and chop them into medium-sized pieces. Transfer the chopped veggies to a baking tray lined with parchment paper, sprinkle fresh rosemary and thyme on top, and use a cheese grater to grate butter evenly over the vegetable medley. Transfer the baking tray to the lowest rack in the oven.
Wash the potatoes, slice them into wedges, and place them on an oven rack. Transfer the oven rack to the middle section of the oven.
Preheat the oven to 350°F. Remove the marinated chicken breasts from the refrigerator and skewer 3 chicken breasts on each foot-long wooden skewer, for a total of 3 skewers.
Hang the 3 skewers, each containing 3 marinated chicken breasts, on an oven rack.
Transfer the oven rack with the marinated chicken skewers to the top track in the oven, making sure the chicken doesn't touch the potatoes. Bake the 3 layers of food in the oven at 350°F for 30 minutes. The marinade from the chicken will drip down onto the potato wedges and roasted veggies to add some delicious, tangy flavor!
