Roasted Chicken with Potatoes, Carrots, Brussels Sprouts & Red Onions on a Sheet Pan

Name: Roasted Chicken with Potatoes, Carrots, Brussels Sprouts & Red Onions on a Sheet Pan
Prep time: 15 min
Total time: 50 min
Yield: 6 Servings
Ingredients: 8 teaspoons brown sugar; 8 bone-in, skin-on chicken thighs; 1 pound baby red potatoes, cut into chunks; 1 pound baby carrots; 12 ounces Brussels Sprouts, cut in half; 1 red onion, cut into thick slices; 2 tablespoons olive oil; 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix; 3 cloves garlic, minced; Kosher salt and freshly ground black pepper, to taste; 1 tablespoons fresh thyme, chopped

By Leslie Blythe Chicken Roasting

September 8, 2016

You've got to try this Roasted Chicken with Potatoes, Carrots, Brussels Sprouts & Red Onions on a Sheet Pan. It takes no time to make and it's very easy clean-up!

Prep: 15 mins
Cook: 35 mins
Yields: 6 Servings

Ingredients

8 teaspoons brown sugar

8 bone-in, skin-on chicken thighs

1 pound baby red potatoes, cut into chunks

1 pound baby carrots

12 ounces Brussels Sprouts, cut in half

1 red onion, cut into thick slices

2 tablespoons olive oil

1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix

3 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

1 tablespoons fresh thyme, chopped

Directions

1Preheat oven to 400°F. Lightly oil a baking sheet or coat with nonstick spray.

2Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken.

3Place chicken, potatoes, carrots, Brussels Sprouts and onion in a single layer on the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste. (Note - depending on the size of you pan, you made need to use 2.)

4Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.

5Serve immediately, garnished with thyme, if desired.

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