Description
A warm and comforting dish featuring roasted chicken and seasonal vegetables, perfect for autumn dinners.
Ingredients
Scale
- 4 chicken thighs
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, cubed
- 1 red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the chicken thighs, Brussels sprouts, sweet potatoes, and red onion.
- Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper. Toss to coat.
- Spread the mixture evenly on a sheet pan.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy!
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- For extra flavor, marinate the chicken in the seasoning for a few hours before cooking.
- This dish can be made ahead and reheated for easy weeknight dinners.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Autumn Sheet Pan Chicken, Roasted Chicken, Fall Dinner, Sheet Pan Dinner