Sheet Pan Chicken and Veggies
Quick and easy, what more could you ask for!
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!