Description
A foolproof one-pan roast featuring chicken thighs, caramelized baby potatoes, sweet carrots, and charred Brussels sprouts, seasoned simply for a crowd-pleasing holiday centerpiece.
Ingredients
Scale
- 4 bone-in chicken thighs
- 1 lb baby potatoes, halved
- 2 cups Brussels sprouts, halved
- 2 cups carrots, sliced
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 lemon, sliced
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper or aluminum foil.
- Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and half the minced garlic. Set aside.
- Wash and halve the baby potatoes, peel and slice the carrots, and halve the Brussels sprouts. Toss all the veggies with olive oil, remaining garlic, salt, and pepper.
- Spread the seasoned veggies on the sheet pan, leaving space for the chicken thighs. Place the chicken thighs skin-side up on the pan.
- Scatter rosemary and thyme sprigs over the chicken and veggies. Add lemon slices on the chicken and around the pan.
- Place the sheet pan in the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender and caramelized.
- Turn on the broiler for the last 2-3 minutes to crisp up the chicken skin and give the veggies a slight char. Monitor to prevent burning.
- Remove from the oven and let rest for 5 minutes. Serve directly from the sheet pan or plate the food for a more polished look.
Notes
Feel free to customize with different vegetables or herbs based on preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg