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Sheet-Pan Chicken and Vegetables

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Yondu seasons chicken and colorful vegetables in a simple sheet-pan dinner. Everything roasts together for savory flavor and easy serving.

PREP TIME 5 mins
COOK TIME 35 mins
SERVES 2
HEAT LEVEL

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

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

DIRECTIONS

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

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

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Sheet-Pan Chicken and Vegetables

PREP TIME 5 mins
COOK TIME 35 mins
SERVES 2
HEAT LEVEL

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

DIRECTIONS

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