Description
I know you are all super busy, so I have a quick and easy dinner for you! This gluten-free Sheet Pan Chicken and Brussels Sprouts is a no-brainer winner of a chicken dinner that will please even the pickiest eaters in your house.
Ingredients
- 1-½ cup Brussels Sprouts, Trimmed And Cut In Half
- 4 whole Carrots, Cut On The Bias
- 3 Tablespoons Olive Oil, Divided
- 1 teaspoon Herbes De Provence, Divided
- 4 whole Skin-On Chicken Thighs
- Salt And Pepper, to taste
Preparation
Preheat oven to 400º F.
Put cut vegetables into a bowl and add 1 ½ tablespoons olive oil, ½ 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 olive oil, 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.
