Sheet Pan Chicken, Brussel Sprouts and Potatoes

Step 1

Preheat your oven to 425 degrees F and line a baking sheet with foil or spray it with nonstick cooking spray. Set it aside.

Step 2

In a small bowl mix together the seasonings until blended. Set aside.

Step 3

Wash and quarter your red potatoes or cut them into 1-inch cubes. Wash the brussel sprouts and trim the ends off. If needed slice them in half, small ones can remain whole.

Step 4

Place red potatoes and brussel sprouts onto the prepared baking sheet.

Step 5

Drizzle with 2 tablespoons of olive oil. Add 1 tbsp minced garlic and 2 teaspoons of the seasoning mixture. Toss to combine. Scatter them around on the pan and make space for your chicken thighs.

Step 6

Place the chicken thighs skin side up on the baking sheet, evenly spaced between the potatoes and brussel sprouts.

Step 7

Brush the tops of the thighs with the remaining tablespoon of olive oil. Sprinkle the remaining seasoning mixture over the thighs.

Step 8

Bake in your oven for 30-35 minutes or until the internal temperature reaches 165 degrees F.

Step 9

Remove from oven and let rest 5 minutes before serving.