Description
A simple and delicious sheet pan dinner featuring juicy chicken thighs, caramelized baby potatoes, roasted carrots, and Brussels sprouts, perfect for holiday gatherings.
Ingredients
Scale
- 4 chicken thighs
- 1 lb baby potatoes, halved
- 2 carrots, sliced
- 1 lb Brussels sprouts, halved
- 2 tbsp olive oil
- 4 cloves garlic, minced
- Salt and pepper to taste
- 4 sprigs rosemary
- 4 sprigs thyme
- 1 lemon, sliced
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper or foil.
- Pat the chicken thighs dry and season with salt, pepper, and half the minced garlic.
- Wash and halve the baby potatoes, slice the carrots, and halve the Brussels sprouts. Toss vegetables with olive oil, remaining garlic, salt, and pepper.
- Spread the veggies on the sheet pan leaving space for the chicken. Place the chicken thighs skin-side up on the pan.
- Scatter rosemary and thyme over chicken and veggies, adding lemon slices on top and around.
- Roast in the preheated oven for 35-40 minutes until the chicken reaches 165°F (75°C) internal temperature and veggies are tender.
- Broil for the last 2-3 minutes for crispy skin.
- Let rest for 5 minutes before serving.
Notes
Customize the vegetables or proteins based on your preferences. Great for festive occasions or a simple family dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg