Roasting Pan Herbed Chicken Thighs & Sprouts - One Pan Meals

Last week I made a super easy meal with a package of boneless skinless chicken thighs I picked up at Sprouts Farmers Market. It was a large pack with 8 plump thighs in it. I also picked up a bag of fresh brussels sprouts and another bag of tiny creamer potatoes (the potatoes were for hubby). This meal was so good, yet so simple and we literally ate it for 3 nights (which is a rare thing for hubby since he usually turns his nose up to leftovers). This dish is similar to all the "sheet pan meal" recipes you see around but this one is cooked in a deep roasting pan instead which keeps everything from splattering all over the inside of your oven (win/win). I can't even tell you how delicious this was by simply roasting everything together. It made the veggies so delicious and the chicken so moist and tender (yes, even without any skin). The chicken remained moist and tender even when reheated the next day. I reheat on 60 or 70% power so nothing gets tough and remains just as tender and juicy as it was the first night. This dish was the perfect weeknight meal where everything cooks together in the same pan and is done at the same time. I can't tell you how nice it was to get meals for 3 days last week, particularly after our upstairs air conditioning unit went out last week and it was 93 degrees upstairs (yikes)!

Over the years, I've had folks tell me how difficult it is trying to cook separately for family members that aren't grain free or low carb without making two different meals. Well this dish is one that can please everyone...most importantly you, the cook! The potatoes I used were small creamer potatoes the size of  large cherry tomatoes and everything cooks together and is cooked perfectly at the same time. You simply add the potatoes to the plate of the family members that aren't low carb. It's as simple as that! I snapped a few photos below and included the easy peasy recipe. Enjoy!

Ready to be roasted

Fresh out of the oven

Roasting Pan Herbed Chicken Thighs & Sprouts

Ingredients:

3 pounds boneless skinless chicken thighs
2 pounds fresh brussels sprouts, trimmed and halved
2 medium carrots, peeled and sliced diagonally
1 pound small creamer potatoes, optional
5 tablespoons olive oil, divided
Sea Salt and black pepper, to taste
Paprika
1 teaspoon dried thyme
1 to 2 teaspoons dried rosemary

Directions:

In a large nonstick roasting pan, place thighs, spacing about 1/2-inch apart. In a large bowl, add sprouts, carrots, and optional potatoes; toss with 3 tablespoons olive oil and season with salt and pepper, to taste. Toss veggies until evenly coated with oil. Spoon vegetables around chicken in pan. Drizzle remaining olive oil over chicken pieces. Season generously with salt and pepper, to taste. Sprinkle chicken with paprika and top with thyme and rosemary. Roast in a 425 degree oven for 30 to 40 minutes, or until chicken is done, reaching an internal temperature of 165 degrees. Baste chicken with pan juices about half way through cooking.