One Pan Roasted Chicken and Veggies
If you’re into great flavors and quick prep than I’ve got a good one for you today.
We all need quick and easy dinner ideas, don’t we?
It all starts with some fresh Brussels sprouts and small red potatoes…
After tossing them in a good amount of olive oil and herbs they are scattered around a baking sheet with some chicken thighs.
And – here is the best part! – all of the veggies and chicken cook together on one sheet pan for thirty minutes.
10 minute prep! 30 minute cook time! One pan!
After 30 minutes you get a pan of tender roasted potatoes, caramelized Brussels sprouts, and flavorful chicken thighs with crispy skins.
It’s like magic.
Crazy easy.
So delicious.
Add it to your must-make list – you’re gonna love it.
- 4 bone in/skin on chicken thighs
- 1 pound Brussels sprouts, stems trimmed and outer leaves removed (see note)
- 24 ounces petite red potatoes, large ones quartered and small ones halved (see note)
- 3 tablespoons olive oil
- ½ tablespoon Herbes de Provence
- salt
- pepper
- Preheat oven to 425 degrees. Line a baking sheet with tin foil.
- Place the chicken thighs on the baking sheet and season both sides with salt and pepper (a few pinches of each). With the skin side up, lightly brush the skin with olive oil (1 tablespoon total across each chicken thigh).
- Spread the Brussels sprouts and potatoes out evenly on the baking sheet. Drizzle them with the remaining olive oil (2 tablespoons) and sprinkle the Herbes de Provence over the top. Sprinkle a few pinches of salt and pepper over the veggies, too.
- Bake the chicken and veggies at 425 degrees for about 30 minutes, or until the internal temperature of the chicken is 165 degrees. (see note)
Depending on where your racks are positioned in the oven, the degree of crispiness you get on the skin may vary. One way to ensure this happens is to leverage your broiler at the end of the bake time. After 25 minutes, turn the oven to broil, move the baking sheet to the top rack and let the chicken crisp up for a few minutes. Be sure to keep a close eye on it! Always check the internal temperature – it should be at least 165 degrees before you serve it.
The post One Pan Roasted Chicken and Veggies appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2015/11/one-pan-roasted-chicken-and-veggies.html
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