Sheet-Pan Chicken and Vegetables
材料
- 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
作り方
- 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.
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