Sheet Pan Chicken and Brussel Sprouts

I know you are all super busy so I have a quick and easy dinner for you! This Sheet Pan Chicken and Brussel Sprouts is a no-brainer winner of a chicken dinner that will please even the pickiest eaters in your house. {gluten free}

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  skin on chicken thighs
• 1 1⁄2 cups Brussels sprouts, halved
• 4  carrots, cut on the bias
• 3  tablespoons olive oil
• 1  teaspoon  herbes de provence

Directions

1. Preheat oven to 400º F.
2. Put cut vegetables into a bowl and add 1½ tbsp olive oil, ½ tsp herbs and salt and pepper. Rub all over vegetables.
3. Place veggies on a sheet pan.
4. Add chicken thighs to the same bowl. Drizzle with 1½ tbsp olive oil, ½ tsp herbs and salt and pepper. Rub all over chicken.
5. Place chicken on pan.
6. Roast for about 30-35 minutes or until chicken is done.
7. If you prefer a crispier vegetable or chicken skin, turn the oven to broil and cook for a minute or two. Watch carefully or it will burn.