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Roasted Chicken Thigh and Brussel Sprout Sheet Pan Dinner

This recipe is pretty easy while also being affordable. It uses skin on, bone in chicken thighs which are $1.28 per pound at Sam’s club this week. If you are not a fan of Brussel sprouts, substitute broccoli or asparagus. I serve it with a roasted sweet potato or Yukon gold potato. Voila! Your protein, vegetable, carb, and fat are covered. Hope you enjoy! I’d love to hear if you tried it.

6 chicken thighs, bone in, skin on

1 lb brussel sprouts, cut in half

1/2 lb Italian sausage, sliced or in small chunks

1 cup chicken broth

1 red onion, sliced

4 cloves garlic, sliced

1medium lemon, sliced

4 TBSP avocado oil

1 tsp rosemary

1 tsp thyme

1 tsp oregano

1 tsp salt or to taste

1/2 tsp ground black pepper

1) Preheat oven to 450 degrees. Clean and trim extra fat from chicken. Pat dry and place in a large bowl with halved Brussel sprouts, chicken broth, sliced red onion, sliced lemon, sliced garlic, avocado oil, rosemary, thyme, oregano, salt, and pepper. Toss and let marinate at room temp for 15-30 minutes.

2) Pour chicken and vegetable mixture onto sheet pan. Place thighs skin side up over mixture.

3) Roast in oven until thighs are crispy , browned , and no longer pink inside for 25-30 minutes, depending on the size of the thighs. Internal temp of chicken should be 165 degrees. The liquid will help steam the Brussel sprouts and other veggies and prevent them from getting browned or crunchy. Let sit for 5-10minutes. Grab your cooked potato and enjoy.

Bon Appetit,

Coach Lisa


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