Ingredients
Chicken and Vegetables
- 6 bone-in skin-on chicken thighs
- 2 lb Brussels sprouts, halved and cored
- 1.5 lb baby potatoes, halved
Seasoning and Sauce
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 2 (0.6 oz) packets Italian dressing seasoning mix
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and spray a sheet pan with nonstick spray to prevent sticking.
- Combine Ingredients: In the prepared sheet pan, add chicken thighs, halved Brussels sprouts, halved baby potatoes, olive oil, balsamic vinegar, and one packet of Italian dressing seasoning mix.
- Toss to Coat: Toss all ingredients together in the pan until everything is evenly coated with oil, vinegar, and seasoning.
- Arrange Chicken: Arrange the chicken thighs skin side up on top of the Brussels sprouts and potatoes to ensure crispy skin and even cooking. Sprinkle the remaining packet of Italian dressing seasoning over the top for extra flavor.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and juicy.
- Serve: Remove from the oven and optionally drizzle any pan juices over the chicken before serving for added flavor.
Notes
- Ensure the chicken skin is placed upwards for maximum crispiness.
- Use a food thermometer to verify the chicken reaches a safe internal temperature of 165°F.
- Halving the vegetables helps them cook evenly along with the chicken.
- Leftovers can be refrigerated in an airtight container for up to three days.
- You can substitute baby potatoes with fingerling or red potatoes if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
