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Sheet Pan Chicken and Brussel Sprouts

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}
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Course: Dinner
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 374kcal
Author: Karen Kelly

Ingredients

  • 4 skin on chicken thighs
  • 1 ½ cups Brussel Sprouts halved
  • 4 carrots cut on the bias
  • 3 tablespoon olive oil
  • 1 teaspoon herbs de Provence

Instructions

  • Preheat oven to 400º F.
  • Put cut vegetables into a bowl and add 1 ½ tablespoon 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 1 ½ tablespoon olive oil, ½ 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.

Nutrition

Calories: 374kcal | Carbohydrates: 11g | Protein: 20g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 143mg | Potassium: 555mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10530IU | Vitamin C: 31.7mg | Calcium: 43mg | Iron: 1.4mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.