Sheet Pan Chicken and Brussels Sprouts

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.