Are you tired of complicated recipes and endless cleanup? Get ready to discover the ultimate weeknight dinner solution that will make your taste buds dance and your kitchen cleanup a breeze! This Chicken and Brussels Sprouts Potatoes dish is not just a meal; it's a culinary experience that combines crispy roasted vegetables, perfectly seasoned chicken, and minimal effort. With just one pan and less than an hour of your time, you'll create a restaurant-quality meal that will have your family asking for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups Brussels sprouts, halved
- 4 medium potatoes, diced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and garlic powder, ensuring even coverage.
- Wash and prepare the Brussels sprouts by trimming the ends and cutting them in half lengthwise. Dice the potatoes into uniform 1-inch cubes to ensure even cooking.
- In a large mixing bowl, toss the Brussels sprouts and potatoes with 2 tablespoons of olive oil, salt, and pepper until well coated.
- Spread the Brussels sprouts and potatoes in a single layer on the prepared baking sheet, leaving space between the vegetables for proper roasting.
- Drizzle the remaining olive oil over the chicken thighs and place them on top of the vegetables.
- Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are golden brown and crispy.
- Remove from the oven and let rest for 5 minutes before serving to allow juices to redistribute.
- Plate the roasted chicken thighs with Brussels sprouts and potatoes, and garnish with fresh herbs if desired.
Tips
- Pat chicken dry before seasoning to ensure a crispy, golden-brown exterior
- Cut vegetables into uniform sizes for even roasting
- Don't overcrowd the baking sheet - give ingredients space to crisp up
- Use a meat thermometer to ensure chicken reaches 165°F for food safety
- Let the dish rest for 5 minutes after cooking to redistribute juices
- For extra flavor, experiment with herbs like rosemary or thyme
- Use parchment paper or foil for easy cleanup
- Choose bone-in, skin-on chicken thighs for maximum flavor and moisture
Nutrition Facts
Calories: 339kcal
Carbohydrates: 34g
Protein: 10g
Fat: g
Saturated Fat: g
Cholesterol: mg
