"Jewel-Toned" Chicken with Sweet Potato and Brussels Sprouts Sheet Pan Dinner

 
  • Cooking and Prep: 2 h
  • Serves: 6
  • No Allergens

Inspired by @healthy.to.the.core

Ingredients (11)

"Jewel-Toned" Chicken with Sweet Potato and Brussels Sprouts Sheet Pan Dinner

Start Cooking

Prepare the Chicken with Sweet Potato, and Brussels Sprouts

  1. Preheat oven to 375 degrees. Spray the bottom of an 18- x 13-inch pan.

  2. Lay vegetables in a single layer. Drizzle olive oil and season with sea salt, pepper, and onion powder to taste.

  3. Place chicken over vegetables. Sprinkle salt and paprika over the chicken.

  4. In a small bowl, whisk together honey and balsamic vinegar. Drizzle over chicken and entire pan, and shmear onto the chicken skin to coat with flavor.

  5. Place in oven, uncovered, for one hour. Remove from oven and place an orange slice over each thigh. Return to oven for 45 minutes or until browned and ready.

Note:

In order to properly inspect brussels sprouts for any kind of infestation they must be taken apart completely, which is why only those sold with a reliable hechsher (primarily) frozen are recommended for use.



 
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