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}

5 from 2 votes

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Course: Dinner

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

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

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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