I’ve recently come up with a theory that’s brilliant…in my not-so-humble opinion. If the new year happened in July, people would probably have more success in creating healthier eating habits. Why? Because no one wants to eat salad in January.
Sure, maybe it’s easy to eat salad it in the first week or two because you’re riding on the high of New Year’s resolutions. But come week three, you’re cold and you’d much rather smash a plate of buffalo chicken mac than eat another bite of romaine.
I mean, scientifically, it makes a lot of sense. According to Everyday Health, since our bodies are less active in the wintertime, we aren’t craving the type of foods that have a higher water count (i.e. foods you typically see in a salad). Instead, our bodies crave heartier fare in the winter. Which is why eating a salad in the summer sounds delightful, and why your body screams for potatoes and mac and cheese in the winter. It’s just science.
So what in the world does all of this have to do with a chicken thigh sheet pan dinner? Think about it. Your body wants warm, comforting food in the winter. So instead of settling for another cold, unsatisfying salad, I’m roasting up those vegetables with some chicken instead.
This chicken sheen pan recipe is the perfect weeknight dinner for two (or four!) I roast four chicken thighs—two for us now, two for a leftover dinner (per our usual meal plan routine). With only seven ingredients, this chicken thigh sheet pan dinner is as easy as throwing together a salad and satisfies that desire for warm comfort food in January.
Chicken Thigh Sheet Pan Dinner Recipe
Ingredients
- 4 chicken thighs bone-in, with skin
- 4 carrots peeled and cut into "fries"
- 1 lb. Brussels sprouts halved
- 3 Tbsp. olive oil
- 1 tsp. paprika
- 3 tsp. salt
- 1 1/2 tsp. pepper
Instructions
- Preheat the oven to 400 degrees.
- Peel and cut the carrots into "fry" shape pieces. Place them in a bowl and mix with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Add to one-third of the sheet pan.
- Cut the Brussels sprouts in half. Add to a bowl with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix, then add to another third of the sheet pan.
- Place the chicken thighs on the last third of the sheet pan, skin side up. Spread the last tablespoon of olive oil onto the skin of the chicken thighs. Sprinkle the paprika, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
- Roast in the oven for 30 minutes, or until the internal temperature of the chicken reads 165 degrees.
- Serve with Sriracha mayo for dipping sauce, if desired.
Pin this for later!
Leave a Reply