Roasted Chicken and Vegetables

This Roasted Chicken and Vegetables is an easy sheet pan dinner, with seasoned chicken thighs, potatoes and Brussels sprouts.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.

Step 2

Combine the Italian seasoning, garlic powder, paprika, ½ teaspoon Kosher salt and ¼ teaspoon pepper in a small bowl. Stir to mix.

Step 3

Remove the skin from the chicken thighs. (Kitchen scissors can help with this if it doesn't pull off easily). Pat the chicken dry with paper towels.

Step 4

Rub the 2 teaspoons olive oil over the chicken. Sprinkle on the seasoning mixture and rub over the chicken thighs. Place chicken in the center of the baking sheet.

Step 5

Wash the baby potatoes and dry them well. Cut them into ¾-inch pieces and place in a large bowl. Drizzle 2 teaspoons olive oil over the potatoes and sprinkle with salt and pepper, to taste. Toss to coat.

Step 6

Place potatoes on the baking sheet, around the chicken.

Step 7

Wash the Brussels sprouts and dry them well. Trim off the stem ends and cut each sprout in half. Place Brussels sprouts in the bowl that you used for the potatoes. Drizzle on 2 teaspoons olive oil and sprinkle with salt and pepper, to taste. Toss to coat. Set aside.

Step 8

Bake chicken and potatoes for 10 minutes. Then take the pan out of the oven, and add the Brussels sprouts in amongst the potatoes. Use oven mitts to return the hot pan to the oven. Bake for 20-25 more minutes, or until chicken is cooked through to 165° F and vegetables are tender.

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