Sheet Pan Roasted Chicken Thighs with Brussels Sprouts

An easy sheet pan dinner, full of flavor that can be easily customized to your tastes. The secret is roasting at a high temperature, allowing the water to steam out, leaving all that concentrated, yummy flavor.

Step: 1

Clean and trim fat from chicken. Pat dry with paper towels. Place in a large bowl with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, salt, and pepper. Toss together with your hands and allow to marinate at room temperature, tossing occasionally, for at least 30 minutes.

Step: 2

Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.

Step: 3

Pour chicken and vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture.

Step: 4

Roast in the preheated oven until thighs are browned, crispy, and no longer pink in the centers, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before serving.

Per Serving: 466 calories; protein 32.3g; carbohydrates 23.2g; fat 26.2g; cholesterol 97mg; sodium 303.9mg.

Preparing your food in advance can be extremely enjoyable that you do it with your favorite music in the yard , a soothing beverage of choice or even a partner. It is helpful to write every step you fell right to create the food , which may include everything from your tools and utensils to your ingredients . Make sure to checkdown the ingredients in order , so as not to leave it . A handwritten list is typically best.

Bought the right cooking tools is just as important as having the right ingredients . This includes all of from pots, pans, bowls and tools that needed to those core of items that are sometimes to forget, such as parchment paper and foil. Items like crunch bottles for make sure to the perfect drizzle or decoration to your dish and long tweezers to range smaller and thinner dish are a likely for any home chef.