Sheet Pan Chicken and Brussels Sprouts

Ingredients

4 skin on chicken thighs

1 1/2 cups Brussel Sprouts halved

4 carrots cut on the bias

3 tbsp olive oil

1 tsp herbs de Provence

Preparation

Preheat oven to 400º F.

Put cut vegetables into a bowl and add 1 1/2 tbsp olive oil, 1/2 tsp 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 1/2 tbsp olive oil, 1/2 tsp 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.

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About

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, paleo, whole30, keto}