This Sheet-Pan Chicken & Brussels Sprouts is a simple and delicious evening meal that you can have on the table in just 35 minutes! I know that some people hate Brussels sprouts, but I adore them. They are very low in calories but very high in nutritious benefits like being high in fiber, vitamins and minerals.
To make this sheet pan dinner, start by roasting sweet potato wedges in the oven. Halfway through the cooking time, add Brussels sprout quarters to the baking sheet. Season chicken thighs with cumin and thyme and cook them with the vegetables until cooked through. One pan, one amazing dinner.
To make Sheet-Pan Chicken & Brussels Sprouts, you will need the following ingredients:
Preheat the oven to 425 °F.
In a large bowl, toss 1 pound of sweet potatoes with 1 tablespoon of olive oil and ¼ teaspoon of salt and ¼ teaspoon of pepper. Spread the sweet potatoes out evenly on a baking sheet. Place in the oven to roast for 15 minutes.
In the same bowl, toss the Brussels sprouts with the remaining tablespoon of olive oil and ¼ teaspoon each of salt and pepper. Add the Brussels sprouts to the sweet potatoes on the same baking sheet.
Dust 1 ¼ pounds of chicken thighs with cumin, thyme and the remaining ¼ teaspoon of salt and ¼ teaspoon of pepper.
Place the chicken on top of the half-cooked vegetables. Place the chicken in the oven and roast for 10-15 minutes until the thighs are cooked through.
Place the chicken on a serving platter. Mix 3 tablespoons of sherry vinegar with the cooked vegetables. Serve immediately.
Try this Sheet-Pan Chicken & Brussels Sprouts for a quick and easy dinner that’s healthy too! Try it out soon and tag #cookmerecipes in your sheet pan photos
Mouth watering lunch/brunch or dinner for any day of the week.
Is it weird that I devoured the whole thing by myself? Just me?
Had it with some cheesy garlic bread on the side and wine.
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