One Pan Chicken Thighs and Brussel Sprouts
One pan chicken thighs and Brussel sprouts are your meal if you want a delicious, easy sheet pan meal! Juicy chicken thighs that fall off of the bone in a short amount of time!
Equipment
- Sheet Pan
Ingredients
Marinade
- 4 Chicken Thighs Bone-in
- 1 Teaspoon Olive oil
- 1 Tablespoons Balsamic Vinegar
- 1/4 Cups Honey
- 1 Teaspoons Minced Garlic
- 1/2 Lemon Squeezed
- 1 Tablespoons Honey Mustard
Seasonings
- Pepper To your liking
- Garlic Powder To your liking
- Paprika To your liking
- All-Purpose Seasoning or Creole Seasoning To your liking
Veggies
- 2 Medium Sweet Potatoes Chopped
- 1 to 2 Cups Brussel Sprouts Cut in half
- 1 Teaspoon Honey
Instructions
- To a small bowl add olive oil, honey, honey mustard, minced garlic, salt, and lemon(squeezed). Mix well.1 Teaspoon Olive oil, 1 Tablespoons Balsamic Vinegar, 1/4 Cups Honey, 1 Teaspoons Minced Garlic, 1/2 Lemon, 1 Tablespoons Honey Mustard
- Place chicken in a large bowl and rub the mixture thoroughly over the chicken, making sure to rub under the skin. Allow the chicken to marinate for 4 to 6 hours or overnight for best results. You can skip this step but it's not recommended. Save a small amount of the honey mixture for later.4 Chicken Thighs
- Preheat your oven to 375 degrees. Next, chop your veggies into bite-sized. Add the remaining mixture to the vegetables and stir well.
- Place the chicken and veggies onto the sheet pan, making sure not to place them on top of one another. At this point if any of the mixture is left. Drizzle over the chicken and veggies. Next, add a generous amount of seasonings over the top of the veggies and chicken.Pepper, Garlic Powder, Paprika, All-Purpose Seasoning or Creole Seasoning, 2 Medium Sweet Potatoes, 1 to 2 Cups Brussel Sprouts
- Place in the lower third of the oven for 45 minutes or until the chicken thighs have reached 165 degrees internally. Brush the top of the chicken with honey and enjoy!1 Teaspoon Honey