Sheet Pan Chicken and Veggies

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Sheet Pan Chicken and Veggies

Quick and easy, what more could you ask for!

Directions:

Preheat your oven to 450° F and line a baking sheet with aluminum foil.

In a large bowl add the shallots, garlic, rosemary, basil, salt, pepper, and olive oil. Stir to combine and set aside. Rinse the chicken, pat dry, and place on the foil-lined pan, leaving about 2 inches between each piece. Brush or spoon the olive oil mixture over the chicken, about ½ teaspoon for each piece.

Add the brussel sprouts and potato wedges to the remaining mixture. Toss to coat vegetables then add them to the baking sheet, spreading them evenly between the chicken. Bake for 35-40 minutes, or until meat thermometer inserted into the thickest part of the chicken pieces not touching bone reads at least 165° F and vegetables are tender. Enjoy!


Ingredients

4
Small Shallots, minced
3
Garlic Cloves, minced
3 tbsp
North Shore Living® Rosemary, chopped
3 tsbp
North Shore Living® Basil, chopped
1 tsp
Himalayan Salt
1/2 tsp
Ground Pepper
8 tbsp
Olive Oil
2 1/2 lbs
Chicken Thighs, boneless & skinless
1 lb
Brussel Sprouts, halved
1/2 lb
Fingerling Potatoes, halved

Time to cook

50 minutes

Serves

4