SHEET PAN HARVEST CHICKEN


Let’s be honest, sometimes making dinner is just a pain when we’re busy. That’s why I love sheet pan dinners. This harvest chicken recipe is made on one pan that you throw in the oven and that’s it! It’s perfect for fall because it not only has seasonal produce like brussel sprouts but also has those warm fall spices we love like sage and rosemary. Try this one out next time you just need a fast, nourishing dinner!


Here’s what you’ll need:

  • 2 cups brussel sprouts
  • 1 red onion
  • 2 cups cauliflower florets
  • 1 lb boneless chicken thighs
  • 1/4 cup + 2 tbsp avocado or olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tsp ground sage
  • 1 tsp rosemary
  • 1 tsp ground thyme

Preheat oven to 375 degrees. Prepare vegetables by cutting brussel sprouts in half, chopping red onion into slices and cutting cauliflower into florets if not already.

In a small bowl, mix 1/4 cup of olive oil with the salt, pepper, garlic powder, paprika, sage, rosemary and thyme. Add the vegetables to a large sheet pan and drizzle about half of the spice mixture on top.

Fully incorporate spices with the vegetables by mixing with your hands, then take each chicken thigh, cover completely with the spice mixture and nestle into the pan.

Cook for 35-45 minutes depending on size of chicken thighs, until veggies are browned and tender. Serve immediately or store in the refrigerator for up to five days.


SHEET PAN HARVEST CHICKEN

Ingredients:

  • 2 cups brussel sprouts
  • 1 red onion
  • 2 cups cauliflower florets
  • 1 lb boneless chicken thighs
  • 1/4 cup + 2 tbsp avocado or olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tsp ground sage
  • 1 tsp rosemary
  • 1 tsp ground thyme

Instructions:

  1. Preheat oven to 375 degrees. Prepare vegetables by cutting brussel sprouts in half, chopping red onion into slices and cutting cauliflower into florets if not already.
  2. In a small bowl, mix 1/4 cup of olive oil with the salt, pepper, garlic powder, paprika, sage, rosemary and thyme.
  3. Add the vegetables to a large sheet pan and drizzle about half of the spice mixture on top.
  4. Fully incorporate spices with the vegetables by mixing with your hands, then take each chicken thigh, cover completely with the spice mixture and nestle into the pan.
  5. Cook for 35-45 minutes depending on size of chicken thighs, until veggies are browned and tender. Serve immediately or store in the refrigerator for up to five days.

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