The whole dinner in one pan, this easy Sheet Pan Chicken with Brussel Sprouts, Carrots and Potatoes is simple, quick and worthy of guests. Everything is tossed with a zesty dressing before being roasted together for maximum flavor. Great for busy weeknights.
Hey guys! Guess what??? It’s Friday AND I’m going to be on Fox 29 Good Day Philadelphia this morning to talk fast, easy dinners that are perfect for busy weeknight dinners. School has started everywhere, it seems…..except here in my neighborhood. We have a few more days of summer before the school bus comes by and I’m busy, busy, busy trying to get everything I need DONE before my little guy goes to school for the very first time. Eeeeek! We had kindergarten orientation just a couple days ago and I was the only one who had butterflies. He went skipping and singing all the way to his new classroom…which was so refreshing to see. He is SOOOO excited!
And I’m excited to have a bit of free time to get some uninterrupted work done here in the kitchen. There’s definitely been a surge in searches for easy, fast, fresh dinners that take no time to prepare like this easy Taco Pasta Skillet which I’ll be showcasing on Good Day Philadelphia. It’s definitely a favorite among readers and for good reason….it’s stinking amazing! And kids love it! You can watch the whole segment right here:
And these Sheet Pan Steak Fajitas are a huge hit so I thought I’d whip up another Sheet Pan dinner with chicken and some fresh fall veggies. This easy Sheet Pan Chicken with Brussel Sprouts Carrots and Potatoes has that slow cooked Sunday dinner flavor but without the fuss or the long wait.
All the ingredients are tossed into a zip top bag with your favorite bottled Italian salad dressing. That’s right, we’re keeping things really simple here and sometimes you have to go for convenience. The flavors of the dressing create a great flavor that becomes slightly sweet when roasted. Your Sheet Pan Chicken with Brussel Sprouts Carrots and Potatoes will be a hit with the family for sure…..a definitely addition to your weekly dinner rotation. And feel free to toss in any of your favorite root veggies…sweet potatoes, parsnips and turnips would be wonderful in this recipe, too!
And if you’re working on that meal plan for next week, add this super healthy slow cooker recipe. I’ll be demo’ing just how easy it is to make on this mornings segment. So, now you have lots of options for dinner that first or second week of school. Or for the rest of the year…kids or not.
- 4 bone-in chicken thighs
- 4 bone-in chicken drumsticks
- 1 1/2 cups halved brussel sprouts
- 5-6 small carrots, tops removed
- 1 red onion, roughly chopped
- 10-12 small yukon gold potatoes
- 1 cup Italian salad dressing
- Chopped fresh parsley
- kosher salt and fresh ground pepper
- Place the chicken, brussel sprouts, carrots, onion, potatoes and dressing in a bowl.
- Toss to combine.
- Allow to marinade for 1 hour or up to 8 hours, covered.
- Preheat oven to 425 degrees.
- Spread the chicken and vegetables out on a 1/2 sheet pan in an even layer.
- Roast the chicken and vegetables for 30-40 minutes or until the chicken is cooked through.
- Sprinkle with parsley and season with salt/pepper to taste.
- Serve immediately.