Sheet Pan Chicken with Vegetables and Potatoes
For an easy dinner, make sheet pan chicken with vegetables and potatoes! Juicy chicken thighs, roasted veggies like Brussels sprouts, carrots, and diced potatoes make for a complete meal in one pan.
Servings 4
Calories 750kcal
Ingredients
Chicken and Spice Rub
- 4 chicken thighs, bone in and skin on
- 2 tsp kosher salt
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1 tbsp olive oil
Vegetables
- 3-4 medium yellow potatoes, cut into a 1 inch dice
- 1 1/2 cups Brussels sprouts, halved
- 3 medium carrots, cut into sticks
- 2 tbsp olive oil
- kosher salt and black pepper, to taste
Instructions
- Heat the oven to 425F. Take out a large sheet pan.
- Mix together the salt, smoked paprika, cayenne, black pepper of the spice rub and then mix in the olive oil. Rub the spices over the chicken.
- Dice the potatoes and toss them with 1 tablespoon of olive oil along with a sprinkle of kosher salt and pepper.
- Arrange the chicken and potatoes on the pan and bake for 15 minutes.
- While everything is baking, toss the Brussels sprouts and carrots with 1 tablespoon of olive oil and and sprinkle of kosher salt and pepper.
- When the 15 minutes is up, take out the sheet pan. Stir the potatoes and then spread out the Brussels sprouts and carrots on the pan.
- Bake for 12-15 minutes more. Or until the meat is fully cooked, the skin is crispy, and the vegetables are tender.
Nutrition
Calories: 750kcal