Sheet Pan Chicken with Brussel Sprouts and Potatoes
Cook up a full meal on one pan and save yourself effort and dishes. You're going to love this sheet pan chicken with brussel sprouts and potatoes.
Servings: 6 servings
Calories: 468kcal
Cost: Recipe $10.59 / Serving $1.77
Ingredients
- 1 pound red potatoes, quartered or cut into 1-inch pieces ($1.10)
- 1 pound Brussels sprouts, trimmed and halved if large ($2.98)
- 3 tablespoons olive oil, divided ($0.42)
- 1 tablespoon garlic, minced ($0.20)
- 6 chicken thighs, bone-in and skin-on, thawed ($5.64)
- 1 teaspoon Italian seasoning ($0.08)
- 1 teaspoon paprika ($0.08)
- ½ teaspoon dried rosemary ($0.04)
- ¼ teaspoon dried sage ($0.02)
- ½ teaspoon salt ($0.01)
- ¼ teaspoon ground black pepper ($0.02)
Instructions
- Preheat. Preheat the oven to 425°F and line a baking sheet with foil or lightly grease.
- Mix seasonings. In a small bowl, combine the Italian seasoning, paprika, rosemary, sage, salt, and black pepper.
- Prep vegetables. Place the potatoes and Brussels sprouts on the baking sheet. Drizzle with 2 tablespoons olive oil, add the minced garlic, and sprinkle with about half of the seasoning mixture. Toss to coat, then spread into an even layer, leaving space for the chicken.
- Season chicken. Arrange the chicken thighs skin-side up on the pan. Brush with the remaining 1 tablespoon olive oil and sprinkle evenly with the remaining seasoning mixture.
- Bake. Bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and browned.
- Rest and serve. Remove from the oven and let rest for 5 minutes before serving.
Notes
- Even cooking. Cut potatoes to uniform size so they roast evenly.
- Potato skins. Red and Yukon gold potatoes do not need peeling; russet or sweet potatoes should be peeled.
- Make ahead. Assemble on the baking sheet, cover, and refrigerate for up to 4 to 5 hours before baking.
- Storage. Store leftovers in an airtight container in the fridge for up to 5 days and reheat before serving.
Nutrition
Serving: 1serving | Calories: 468kcal | Carbohydrates: 20g | Protein: 28g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 338mg | Potassium: 953mg | Fiber: 4g | Sugar: 3g | Vitamin A: 859IU | Vitamin C: 71mg | Calcium: 60mg | Iron: 3mg
