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.
Ingredients
- Chicken thighs250 g
- Carrots150 g
- Garlic powder2 g
- Olive oil10 ml
- Salt1.5 g
- Black pepper1 g
- Brussels sprouts150 g
- Dried thyme1 g
Instructions
- 1Step 1
Preheat your oven to 200°C (390°F). Line a large baking sheet with parchment paper. This takes 2 minutes.
- 2Step 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.
- 3Step 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.
- 4Step 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.
- 5Step 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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