Description
Deliciously seasoned chicken thighs baked with baby potatoes and Brussels sprouts, perfect for a comforting meal.
Ingredients
Scale
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon coarse Kosher salt (or ¼ teaspoon table salt)
- ¼ teaspoon black pepper
- 2 pounds bone-in chicken thighs (4 bone-in thighs)
- 2 teaspoons olive oil
- 1 pound baby potatoes
- 1 pound Brussels sprouts
- 4 teaspoons olive oil (divided)
- coarse Kosher salt (to taste)
- black pepper (to taste)
Instructions
- Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.
- Combine the Italian seasoning, garlic powder, paprika, ½ teaspoon Kosher salt, and ¼ teaspoon black pepper in a small bowl. Stir to mix.
- Remove the skin from the chicken thighs. Pat the chicken dry with paper towels.
- Rub the 2 teaspoons olive oil over the chicken. Sprinkle on the seasoning mixture and rub it over the chicken thighs. Place the chicken in the center of the baking sheet.
- Wash the baby potatoes and dry them well. Cut them into ¾-inch pieces and place them in a large bowl. Drizzle 2 teaspoons olive oil over the potatoes and sprinkle with salt and pepper to taste. Toss to coat.
- Place the potatoes on the baking sheet, around the chicken.
- Wash the Brussels sprouts and dry them well. Trim off the stem ends and cut each sprout in half. Place Brussels sprouts in the bowl that you used for the potatoes. Drizzle on 2 teaspoons olive oil and sprinkle with salt and pepper to taste. Toss to coat. Set aside.
- Bake the chicken and potatoes for 10 minutes. Then take the pan out of the oven, and add the Brussels sprouts in amongst the potatoes. Return the hot pan to the oven. Bake for 20-25 more minutes, or until the chicken is cooked through to 165° F and the vegetables are tender.
Notes
- Use kitchen scissors to help remove the skin from the chicken thighs.
- Ensure the chicken is dried properly for better seasoning adherence.
- Adjust seasoning for personal taste preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 thigh with vegetables
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 120mg