Sheet Pan Chicken Dinner with Roasted Brussels Sprouts and Potatoes
Roasting this batch of Brussels sprouts with other foods I like and a tangy marinade helped me see that this less-beloved vegetable definitely has unsung potential, and I'll give them a try again in future recipes. If, like me, you haven't been a huge Brussels sprouts fan, give this recipe a try with fresh and see what you think.
Servings 4
Equipment
Ingredients
- Ingredients
- for the marinade
- 2 tablespoon Dijon mustard
- ½ tablespoon honey
- ¼ cup olive oil
- 2 teaspoon smoked paprika
- Sea salt, to taste
- Black pepper, to taste
- 4 cloves garlic, minced
- for the veggies
- 12 oz Brussels sprouts, trimmed and halved (thaw first if using frozen; quarter if they are large)
- 1 medium yellow onion, cut into eighths
- 1 lb Yukon Gold potatoes, diced
- for the chicken
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 3 tablespoon bacon bits
Instructions
- If using frozen Brussels sprouts, leave them out on your counter for an hour to thaw first (or leave the bag in the fridge on a small plate in the morning). Preheat oven to 425 degrees and spray a rimmed baking sheet with cooking spray.
- Trim and halve Brussels sprouts, cut up your potatoes and onion, and mince the garlic. Combine all marinade ingredients in a small bowl.
- Place Brussels sprouts, potatoes, and onion in a large bowl and toss them with half of the honey-Dijon marinade to coat, then spread veggies in an even layer on the prepared baking sheet.
- Roast the vegetables at 425 degrees for 20 minutes, stirring after 10.
- While veggies are roasting, add your chicken to the same bowl you used for the veggies and toss it with the other half of the honey-Dijon marinade to coat.
- After the veggies have roasted for 20 minutes, remove the baking sheet from the oven, stir in the marinated chicken, and top everything with the bacon bits.
- Roast for another 20 minutes, stirring again at 10 minutes, or until chicken is cooked through and vegetables are nicely caramelized. Top with chopped fresh parsley, if desired, and serve immediately.
Notes
Use fresh Brussels sprouts for a better-roasted veggie -- I only went with frozen today because the fresh ones at my store looked terrible.