Easy Sheet Pan Chicken & Veggies
Sheet pan meals are great for easy cleanup, healthy eating, and meal prep! I have been eating a bit healthier and put this together for my lunches this week. I have to say its pretty tasty and healthy!
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Servings: 5
Equipment
Ingredients
- 8 Browsey Acres chicken thighs bone in, skin on
- 2 large sweet Potatos
- 1 lb brussel sprouts
- 1/4 cup Bacon Up bacon grease
- Potato Slayer seasoning or preferred
- Chica Licka Bam Bam seasoning or preferred
- Zabs Hot Honey or preferred(optional)
- Balsamic Glaze optional
Instructions
- Preheat oven to 425 degrees
- Wash and cut up sweet Potatos into evenly sized pieces. Remove skin if preferred but I keep it.
- Wash and cut stems off Brussel sprouts then cut large ones in half
- Place veggies in a large bowl, coat with bacon grease and Potato slayer seasoning thoroughly. Pour onto a large sheet pan spacing evenly.
- Place aluminum foil on one side of sheet pan. Season chicken thighs on both sides and create a "bowl" with foil so juices can't run into roasting veggies.
- Place in preheated oven for around 45 min stirring the veggies around every 15 min. Make sure chicken reaches 165 internal temp(Mine was 175 after 45 min).
- Portion into 4-5 meal prep containers. Enjoy!
Video
Notes
I didn't measure seasonings, Â use how much you prefer. Â Every oven is different. Â Monitor veggies to make sure they don't burn before chicken reaches 165 internal. Â Use whatever seasonings you prefer but I HIGHLY recommend the potato slayer. Â It's my favorite!
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