Sheet Pan Chicken, Potatoes and Brussels Sprouts

Print

Sheet Pan Chicken, Potatoes, and Brussels Sprouts

Yield 4 servings

Ingredients

  • 4 chicken thighs
  • 1 pound small red or yellow potatoes, quartered
  • ½ pound Brussels sprouts, trimmed and halved
  • 1 Tablespoon garlic herb seasoning from the bulk aisle
  • 1 lemon

Instructions

Preheat oven to 375°F.

On a large rimmed sheet pan, arrange chicken, potatoes, and Brussels sprouts. Drizzle with olive oil and season with garlic herb blend, salt, and pepper, turning to coat. Finish with the juice of one lemon. Roast for 35 minutes or until chicken reaches an internal temperature of 165°.