Sheet Pan Chicken with Brussel Sprouts Carrots and Potatoes
Less mess with this Sheet Pan Chicken dinner! Brussel Sprouts, carrots, potatoes and chicken are baked together for a fantastically easy family dinner.
Servings: 4 servings, 1 drumstick and 1 thigh with 1 cup vegetables
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 0g | Calories: 1036kcal | Carbohydrates: 73g | Protein: 57g | Fat: 57g | Saturated Fat: 13g | Cholesterol: 261mg | Sodium: 907mg | Potassium: 2774mg | Fiber: 14g | Sugar: 11g | Vitamin A: 13240IU | Vitamin C: 83.5mg | Calcium: 204mg | Iron: 16.5mg