Sheet Pan Chicken and Veggies
Do you want your house to smell amazing and have a great dinner with lunches to spare? This is your meal! The original chef of this meal says, “partway through the cooking process, your olfactory senses are assaulted by the mouthwatering smells emanating from your oven. You feel the heavens open up, golden light streaming down, angels singing, and harps playing. This is one such heavenly recipe!” Well then, yes please, get in my belly!
Prep time: 10 minutes, Cook time: 40 minutes, Yields 6 servings
Ingredients
- 2 tablespoons salted butter or coconut oil, melted
- 2 cloves garlic, minced
- 1½ teaspoons salt, divided
- 1 teaspoon black pepper, divided
- ¾ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 6 skin-on, bone-in chicken thighs
- 1 medium head cauliflower, cut into 1-inch florets
- ½ pound Brussels sprouts, quartered
- 4 slices thick-cut bacon, cut into 1-inch pieces
- 2 tablespoons avocado oil
Instructions
- Preheat the oven to 450°F.
- In a small bowl, stir together the melted butter, garlic, ¾ teaspoon of the salt, ½ teaspoon of the pepper, cumin, paprika, coriander, and cayenne. Brush the mixture over the tops of the chicken thighs.
- In a large bowl, combine the cauliflower, Brussels sprouts, and bacon. Drizzle with the avocado oil and sprinkle with the remaining ¾ teaspoon of salt and ½ teaspoon of pepper. Toss to coat well.
- Spread the vegetables out in a rimmed baking sheet. Place the chicken thighs on top. Bake 35 to 40 minutes, until the center of the chicken thighs registers 165°F on an instant read thermometer.
- Turn on the broiler and set the pan on the second highest rack of the oven. Broil 2 to 4 minutes to brown the chicken.
Recipe Credit: Carolyn from alldayidreamaboutfood.com
