Sheet Pan Chicken and Brussels Sprouts
By: Karen Kelly
Published: Thursday, June 13, 2019 - 9:06pm

Ingredients




4 skin on chicken thighs
1 1/2 cups Brussel Sprouts halved
4 carrots cut on the bias
3 tbsp olive oil
1 tsp herbs de Provence

Preparation

1 Preheat oven to 400º F. 2 Put cut vegetables into a bowl and add 1 1/2 tbsp olive oil, 1/2 tsp herbs and salt and pepper. Rub all over vegetables. 3 Place veggies on a sheet pan. 4 Add chicken thighs to the same bowl. Drizzle with 1 1/2 tbsp olive oil, 1/2 tsp herbs and salt and pepper. Rub all over chicken. 5 Place chicken on pan. 6 Roast for about 30-35 minutes or until chicken is done. 7 If you prefer a crispier vegetable or chicken skin, turn the oven to broil and cook for a minute or two. Watch carefully or it will burn.

About

I know you are all super busy so I have a quick and easy dinner for you!  This Sheet Pan Chicken and Brussel Sprouts is a no-brainer winner of a chicken dinner that will please even the pickiest eaters in your house. {gluten free, paleo, whole30, keto}