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Sheet Pan Chicken Thighs with Roasted Brussels Sprouts and Carrots

Sheet Pan Chicken Thighs with Roasted Brussels Sprouts and Carrots

Ingredients (Serves 2)

Chicken thighs250 g
Brussels sprouts150 g
Carrots150 g
Olive oil10 ml
Garlic powder2 g
Dried thyme1 g
Salt1.5 g
Black pepper1 g

Instructions

1
Preheat your oven to 200°C (390°F). Line a large baking sheet with parchment paper. This takes 2 minutes.
2
Trim and halve the Brussels sprouts. Peel and chop the carrots into 1 cm thick rounds or half-moons. Pat the chicken thighs dry with paper towels. This takes 5 minutes.
3
In a large bowl, toss the Brussels sprouts and carrots with 5 ml of olive oil, half of the garlic powder, half of the dried thyme, 0.5 g of salt, and 0.5 g of black pepper. Spread them in a single layer on one half of the prepared baking sheet. This takes 3 minutes.
4
In the same bowl, toss the chicken thighs with the remaining 5 ml of olive oil, remaining garlic powder, remaining dried thyme, 1 g of salt, and 0.5 g of black pepper. Place the chicken thighs on the other half of the baking sheet.
5
Roast for 18 minutes, or until the chicken is cooked through (internal temperature of 74°C / 165°F) and the vegetables are tender and slightly caramelized. If needed, you can broil for the last 2 minutes for extra crispiness.
6
Serve immediately.
Sheet Pan Chicken Thighs with Roasted Brussels Sprouts and Carrots
Featured Recipe
Dinner
28 min
Medium
High Protein
Quick Meal
High Protein

Sheet Pan Chicken Thighs with Roasted Brussels Sprouts and Carrots

A convenient and flavorful dinner featuring succulent chicken thighs roasted alongside tender Brussels sprouts and sweet carrots, all seasoned with aromatic herbs. This one-pan meal minimizes cleanup and maximizes taste.

28 min
2 servings
MEDIUM
Dinner
28 min
Medium
High Protein
Nutrition Facts
650
Calories
65g
Protein
49g
Carbs
22g
Fat
🎉
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Ingredients

Servings:
2
Main Ingredients1
  • Chicken thighs250 g
Vegetables & Herbs2
  • Carrots150 g
  • Garlic powder2 g
Pantry Staples3
  • Olive oil10 ml
  • Salt1.5 g
  • Black pepper1 g
Additional Items2
  • Brussels sprouts150 g
  • Dried thyme1 g

Instructions

  1. 1
    Step 1

    Preheat your oven to 200°C (390°F). Line a large baking sheet with parchment paper. This takes 2 minutes.

  2. 2
    Step 2

    Trim and halve the Brussels sprouts. Peel and chop the carrots into 1 cm thick rounds or half-moons. Pat the chicken thighs dry with paper towels. This takes 5 minutes.

  3. 3
    Step 3

    In a large bowl, toss the Brussels sprouts and carrots with 5 ml of olive oil, half of the garlic powder, half of the dried thyme, 0.5 g of salt, and 0.5 g of black pepper. Spread them in a single layer on one half of the prepared baking sheet. This takes 3 minutes.

  4. 4
    Step 4

    In the same bowl, toss the chicken thighs with the remaining 5 ml of olive oil, remaining garlic powder, remaining dried thyme, 1 g of salt, and 0.5 g of black pepper. Place the chicken thighs on the other half of the baking sheet.

  5. 5
    Step 5

    Roast for 18 minutes, or until the chicken is cooked through (internal temperature of 74°C / 165°F) and the vegetables are tender and slightly caramelized. If needed, you can broil for the last 2 minutes for extra crispiness.

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