Description
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.
Ingredients
- 1-½ cup Brussels Sprouts, Halved
- 4 Carrots, Cut On The Bias
- 3 Tablespoons Olive Oil, Divided
- 1 teaspoon Herbes De Provence, Divided
- Salt And Pepper, to taste
- 4 Bone In Chicken Thighs
Preparation
Preheat oven to 400ºF.
Put cut vegetables in a bowl and add 1 1/2 tablespoons olive oil, 1/2 teaspoon herbs and salt and pepper. Rub all over vegetables. Place veggies on a sheet pan.
Add chicken thighs to the same bowl. Drizzle with remaining 1 1/2 tablespoons olive oil, 1/2 teaspoon herbs and salt and pepper. Rub all over chicken. Place chicken on pan.
Roast for about 30–35 minutes or until chicken is done.
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.
