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Sheet Pan Lemon Herb Chicken with Potatoes, Carrots & Brussels Sprouts
Ingredients
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1 1/2 lbs chicken drumsticks, skin removed
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1 teaspoon paprika
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1 teaspoon garlic granules
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1 teaspoon lemon pepper seasoning
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1 pound baby red skin or Yukon gold potatoes, cut into 1 inch pieces
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1 1/2 cups carrots, cut into 1 inch pieces
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1/2 pound Brussels sprouts, bottoms trimmed and cut in half
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1 1/2 tablespoons extra virgin olive oil
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1 tablespoon chopped garlic
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1 tablespoon fresh thyme leaves, chopped
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1/4 teaspoon salt and pepper or as desired
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1 lemon, thinly sliced, seeds removed
Preparation
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Heat oven to 400 F. Line a sheet pan with aluminum foil and parchment paper. Spray lightly with olive oil spray.
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Place chicken onto one side of the the prepared sheet pan. Season chicken with paprika, garlic granules, lemon pepper and a sprinkle of salt on both sides.
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In a medium bowl, combine the potatoes, Brussels sprouts, olive oil, garlic and thyme. Add salt and pepper as desired. Toss well and spread onto sheet pan in a single layer, next to the chicken. Scatter the lemon slices around the chicken. Place pan in the middle of the oven and cook for 20 minutes. Turn veggies and chicken over and return to cook in oven an additional 20 minutes or until internal temperature of the chicken is 165 F.
