Sheet-Pan Chicken and Vegetables

Name: Sheet-Pan Chicken and Vegetables
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Ingredients: 5 oz Brussels sprouts, halved; 2 shallots, quartered; 1 carrot, cut into 2-inch pieces; 1 cup cherry tomatoes; 2 cloves garlic, halved; 4 fingerling potatoes, halved; 2 sprigs thyme; 2 Tbsp olive oil, divided; 2 Tbsp Yondu, divided; 2 chicken thighs

VORBEREITUNGSZEIT 5 Min.

ZUBEREITUNGSZEIT 35 Min.

PORTIONEN 2

SCHÄRFEGRAD

ZUTATEN

2 1/2 oz Brussels sprouts, halved
1 shallots, quartered
1/2 carrot, cut into 2-inch pieces
1/2 cup cherry tomatoes
1 clove garlic, halved
2 fingerling potatoes, halved
1 sprig thyme
1 Tbsp olive oil, divided
1 Tbsp Yondu, divided
1 chicken thighs

5 oz Brussels sprouts, halved
2 shallots, quartered
1 carrot, cut into 2-inch pieces
1 cup cherry tomatoes
2 cloves garlic, halved
4 fingerling potatoes, halved
2 sprigs thyme
2 Tbsp olive oil, divided
2 Tbsp Yondu, divided
2 chicken thighs

10 oz Brussels sprouts, halved
4 shallots, quartered
2 carrot, cut into 2-inch pieces
2 cups cherry tomatoes
4 cloves garlic, halved
8 fingerling potatoes, halved
4 sprigs thyme
4 Tbsp olive oil, divided
4 Tbsp Yondu, divided
4 chicken thighs

ZUTATEN

2 1/2 oz Brussels sprouts, halved
1 shallots, quartered
1/2 carrot, cut into 2-inch pieces
1/2 cup cherry tomatoes
1 clove garlic, halved
2 fingerling potatoes, halved
1 sprig thyme
1 Tbsp olive oil, divided
1 Tbsp Yondu, divided
1 chicken thighs

5 oz Brussels sprouts, halved
2 shallots, quartered
1 carrot, cut into 2-inch pieces
1 cup cherry tomatoes
2 cloves garlic, halved
4 fingerling potatoes, halved
2 sprigs thyme
2 Tbsp olive oil, divided
2 Tbsp Yondu, divided
2 chicken thighs

10 oz Brussels sprouts, halved
4 shallots, quartered
2 carrot, cut into 2-inch pieces
2 cups cherry tomatoes
4 cloves garlic, halved
8 fingerling potatoes, halved
4 sprigs thyme
4 Tbsp olive oil, divided
4 Tbsp Yondu, divided
4 chicken thighs

ZUBEREITUNG

Heat the oven to 450°F.
Toss the Brussels sprouts, shallots, carrot, tomatoes, garlic, potatoes and thyme with most of the olive oil and Yondu. Spread on a sheet pan.
Nestle the chicken thighs among the vegetables and coat with the remaining oil and Yondu.
Roast for about 35 minutes, until the vegetables are tender and the thickest part of the chicken reaches 165°F. Cook longer if needed.
Serve the chicken with the roasted vegetables and pan juices.

ZUBEREITUNG

Heat the oven to 450°F.
Toss the Brussels sprouts, shallots, carrot, tomatoes, garlic, potatoes and thyme with most of the olive oil and Yondu. Spread on a sheet pan.
Nestle the chicken thighs among the vegetables and coat with the remaining oil and Yondu.
Roast for about 35 minutes, until the vegetables are tender and the thickest part of the chicken reaches 165°F. Cook longer if needed.
Serve the chicken with the roasted vegetables and pan juices.