Chicken Thigh Sheet Pan Dinner Recipe
When you're craving comfort food but want to keep it low-carb, this sheet pan dinner is as easy to throw together as your boring salad.
Servings: 4 servings
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.