Description
A delicious sheet pan recipe featuring roasted vegetables and chicken, perfect for a quick weeknight dinner.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 2 cups Brussels sprouts, halved
- 2 cups baby carrots
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the Brussels sprouts, carrots, and red onion with olive oil, garlic powder, paprika, salt, and pepper.
- Place the chicken thighs on a sheet pan and surround them with the seasoned vegetables.
- Drizzle any remaining olive oil over the chicken.
- Roast in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Let it rest for 5 minutes before serving.
Notes
- For a spicier version, add red pepper flakes to the vegetable mixture.
- Substitute the chicken thighs with chicken breasts for a leaner option.
- Vary the vegetables according to seasonality for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 120mg
Keywords: sheet pan recipes, roasted chicken, easy dinner, one-pan meal