Sheet Pan Chicken Thighs and Veggies

Ingredients:

2 pounds bone-in, skin on chicken thighs
3 tablespoons olive oil divided
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
2 teaspoons cracked pepper
12 ounces Brussels sprouts trimmed
8 ounces radishes halved
Parsley for garnish

Directions:

Preheat oven to 400 degrees. Spritz a sheet pan with nonstick spray.

Add the chicken thighs to the pan and rub with half of the oil.

Add all of the seasonings to a small bowl and rub the chicken thighs with half of the seasoning mixture.

Add the Brussels sprouts and radishes to a bowl and drizzle with the remaining oil. Sprinkle on the remaining seasoning and toss to coat.

Arrange the vegetables around the chicken thighs on the sheet pan. Do not overcrowd the pan – use a second sheet pan if needed for the vegetables.

Bake for 30-35 minutes or until chicken is cooked through and vegetables are tender.

If desired, cook under the broiler for the last few minutes to brown the vegetable and crisp the skin on the chicken.

Sprinkle with parsley and serve.

Servings: 1 thigh & 3/4 cup veggies

Nutritional Information: Calories: 387, Fat: 26g, Carbohydrates: 11g, Fiber: 4g, Protein: 30g