Sheet Pan Chicken and Potatoes
This easy sheet pan chicken and potatoes recipe makes a healthy, delicious weeknight dinner with just 10 minutes of prep and minimal cleanup.
Ingredients
- 1.5 lb Chicken thighs boneless, skinless
- 3/4 lb Baby potatoes quartered
- 1 lb Brussels Sprouts trimed and halved
- 2 tbsp Olive oil divided
- 3 tbsp Dijon mustard
- 1 tsp Garlic minced
- 2 tbsp Honey
- 1 tsp Paprika
- 1/2 tsp Salt divided
- 1/2 tsp Ground black pepper divided
Instructions
- Preheat oven to 400℉
- In a medium bowl, whisk together 1 Tbsp olive oil, Dijon mustard, honey, ¼ tsp salt, and ¼ tsp pepper.
- Add the chicken to the mustard mixture, toss to coat, and set aside.
- Quarter the potatoes and trim the Brussels sprouts. Place them in a separate mixing bowl.
- Add garlic, the remaining 1 Tbsp olive oil, 1 tsp paprika, ¼ tsp salt, and ¼ tsp pepper to the vegetables. Toss well to combine.
- Line a sheet pan with foil or parchment paper and lightly spray with nonstick spray.
- Spread the vegetables evenly on the prepared baking sheet.
- Place the chicken thighs on top of the vegetables.
- Bake for 30 minutes, stirring the vegetables halfway through, until the chicken is cooked through and the veggies are tender.
Notes
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Nutrition
Calories: 428kcalCarbohydrates: 34gProtein: 39gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 5gSugar: 10g
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