Description
A quick and festive one-pan meal featuring roasted chicken thighs, baby potatoes, carrots, and Brussels sprouts, perfect for holiday gatherings.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 2 large carrots, peeled and sliced
- 1 pound Brussels sprouts, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 lemon, sliced
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Pat chicken thighs dry and season with salt, pepper, and half the minced garlic.
- Wash and prepare the vegetables, tossing them with olive oil, remaining garlic, salt, and pepper.
- Spread vegetables on the pan, leaving space for chicken. Place chicken skin-side up on the pan.
- Scatter rosemary and thyme over and around chicken, and add lemon slices.
- Roast for 35-40 minutes until chicken reaches 165°F (75°C) and vegetables are tender.
- Turn on the broiler for the last 2-3 minutes to crisp the chicken skin.
- Remove from oven and let rest for 5 minutes before serving.
Notes
Perfect for holiday feasts and easy cleanup. Adjust herbs and vegetables based on availability and preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg