Oven Roasted Sheet Pan Chicken Dinner

I have made this 3 times in the last few weeks because it’s super easy and not a lot of time in the kitchen. Not to mention DELICIOUS!!! My husband, myself, and kids loved the dish and I hope to add more recipes similar to this. I absolutely love to cook and look forward to coming home and preparing a meal (it might have something to do with the fact I usually have a glass of wine in hand too! hmm!) But let’s be honest here, getting home around five having to cart kids to practice can pose many challenges, mainly time. I will offer this advice though, some days a sandwich or fast food is just going to have to do, but I am not afraid to serve dinner around 7:30ish if it means that I get to sit with my family and enjoy a meal. To help curb my kids appetite I will put out a cheese and sausage tray, this way the kids get some protein in them before practice and are able to hold over until 7:30. This dish has about a 15-20 minute prep time and 45 min- to an hour cook time which I understand isn’t necessarily the quickest but everything you need for dinner is cooked together on a sheet pan, with less dishes!! I hope you try this, because I have a feeling it’s going to be your standby:)

Ingredients:

1 pound of chicken thighs, this usually yields 4-6 thighs ( I recommend this over chicken breasts because the thighs will be more forgiving than chicken breasts if you accidentally overcook. Not to mention the thighs have way more flavor)
1 medium onion cut into wedges
4 medium red potatoes quartered
1/2 pound of Brussels sprouts quartered
5 cloves of crushed garlic minced ( If you are a garlic lover like my self, I also tossed in a couple of whole cloves in there to spread on my bread at dinner)
3 strips of bacon thinly chopped
1 tsp of salt
1/2 tsp of pepper
1 tsp of oregano
1/2 tsp of thyme
2 tablespoons of olive oil

Directions:

In a big bowl add all the ingredients and mix to incorporate. Pull chicken out of bowl and set aside. Pour remaining ingredients on a foiled covered
15x10x1-in. baking pan. Place chicken on pan evenly and spaced proportionately. Bake at 400 degrees for 30 minutes, pull out of oven and flip vegetables to ensure even cooking. Bake for additional 15 min- 1/2 hour or until thermometer reads 165 and vegetables are fork tender. (I will tell you that the last three times I have made this my cook times were closer to the hour mark because of how thick I cut my potatoes) If chicken skin doesn’t look brown enough broil for 3 minutes but be careful not to burn dish! My advice to you is….if you feel you have to broil don’t walk out of the kitchen!!!

Enjoy! XOXOXOX Jessi