Last month I made the decision to cancel my Hello Fresh subscription. It's nothing personal; it just wasn't working for our family right now. I have been a loyal customer for almost two years now (it's hard to believe it has been that long). I am trying to stay on that quick and healthy theme, so I have been on the lookout for sheet-pan recipes.
When I am looking for new dinner recipes, I have a few place I always turn to--one being Food Network. Last week I was looking for a quick and easy meal to whip together for a weeknight dinner in with my husband, Jered. I wanted something with chicken and two different types of veggies (one being green).
I found this Barbecue Chicken and Brussels Sprout Sheet-Pan Dinner and decided to give it a try. I only made one tweak to this recipe. We both like spice, so I kicked up the chili powder to 1/2 a teaspoon instead of 1/4 teaspoon. To make this meal, it takes about 15 minutes of prep time and 50 minutes cooking. I do have one word of wisdom, turn on a ceiling fan and light some candles. Roasting Brussels sprouts is one of the most potent smells you can create in an oven. I didn't do that, and I regretted it well into the next day. Holy woof y'all, it was bad! If you are looking for a healthy and quick option, I hope you give this dinner a try!
BBQ Chicken and Brussels Sprout Sheet-Pan Dinner
Ingredients
- 4 bone-in, skin-on chicken thighs (1 1/2 to 2 pounds)
- 2 small sweet potatoes, peeled and cut into 6 to 8 wedges each
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground black pepper
- 3/4 pound (about 3 cups) Brussels sprouts, halved and quartered depending on size
- 1/4 cup barbecue sauce
Directions
Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Place the chicken thighs skin-side up on one side of the baking sheet, spacing them evenly apart. Roast until they turn opaque on the outside, 15 minutes.
Remove the baking sheet from the oven and place the sweet potato wedges in the center. Drizzle the potatoes with 2 tablespoons of the olive oil and sprinkle with chili powder and some salt. Use tongs to toss the potatoes, so each piece is evenly coated. In the remaining open area of the pan, toss the Brussels sprouts with the remaining 2 tablespoons of olive oil and sprinkle with salt and pepper. Arrange the Brussels sprouts cut-side down on the pan and brush each chicken thigh with barbecue sauce on all sides.
Return the baking sheet to the oven and roast until the chicken is thoroughly cooked through and reads an internal temperature of 160 degrees F, and the Brussels sprouts and sweet potato wedges are tender and charred in spots, 25 to 30 minutes more. Toss the vegetables with the accumulated juices on the tray before serving.
