RecipeOne Sheet Roasted Chicken and Brussels Sprouts

Nutrition Facts
Amount per Serving
  • Calories: 290
  • Protein: 40 g
  • Total Fat: 12 g
    • Unsaturated Fat: 10 g
    • Saturated Fat: 2 g
  • Cholesterol: 125 mg
  • Total Carbohydrate: 5 g
  • Dietary Fiber: 2 g
  • Total Sugar: 1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 440 mg

Winner, winner, chicken dinner! This quick and easy one-sheet wonder requires just a handful of basic ingredients and features a smoky and flavorful marinade for the chicken that the whole fam will love. The crispier the Brussels sprouts, the more delish, so don’t be afraid to let them get nice and browned. (We fight over the burnt leaves in my house!) You can easily adjust the recipe up or down depending on how many folks you’re cooking for.

  • Prep time
  • Total Time
This recipe makes 6 to 8 servings
Ingredients:

Marinade
• 4 tablespoons olive oil, divided
• 2 teaspoons white vinegar
• 1 tablespoon smoky paprika
• 1½ teaspoons kosher salt
½ teaspoon garlic powder

Chicken and Brussels Sprouts
• 3 pounds chicken breast, sliced into large chunks
• 1 pound Brussels sprouts, trimmed and quartered
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Preparation:

Preheat oven to 400˚.

In a medium bowl, add the marinade ingredients (2 tablespoons olive oil, vinegar, paprika, salt and garlic) and whisk until well combined. Add the chicken and toss with marinade to evenly coat. Cover and marinate in the fridge for 30 minutes.

In a separate large bowl, add the quartered Brussels sprouts and toss with the remaining 2 tablespoons olive oil.

Spread Brussels sprouts on baking sheet(s) in a single layer and sprinkle with salt and pepper. Place in oven and cook for 15 minutes. Remove baking sheet(s) from the oven and nestle the chicken pieces between the vegetables. Place back in the oven for another 10 minutes, or until the chicken is cooked through. Serve and enjoy.

 

Try these Cold Sesame Noodles with 4-Ingredient Peanut Sauce.