The Pioneer Woman Tasty Kitchen
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Sheet Pan Chicken and Brussels Sprouts

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Level: Easy

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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.

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