Garlic Lemon Sheet Pan Chicken Thighs with Potatoes

AKOS Nutrition – Garlic Lemon Sheet Pan Chicken Thighs with Potatoes

• Servings: 6-8Ingredients

  1.5 lbs. small red potatoes
  3 Tbsp. organic olive oil
  Zest and juice of 1 large lemon

• 1 tsp Dijon mustard
• 4 tsp minced garlic
• 2 tsp dried basil
• 1 large shallot or ½ onion, thinly sliced
• 2 lbs boneless, skinless chicken thighs
• Sea salt and pepper, to taste.

Instructions

1. Preheat the oven to 400 degrees F.
2. Place the chicken thighs and Brussels sprouts on a roasting pan.
3. Season with salt and pepper, to taste.
4. Sprinkle with smoked paprika and 2 Tbsp. olive oil and toss to coat.
5. Roast 30-35 minutes, turning the chicken and sprouts halfway through, until the chicken is cooked through.
6. In a bowl, mix the apple cider vinegar, remaining olive oil, garlic and honey.
7. Add the roasted peppers and parsley, season with salt and mix to combine.
8. Remove sheet pan from oven, add pepper mixture and toss to combine.
9. Serve and ENJOY!

Additional Notes

1. If you would like to add veggies, add heartier veggies (carrots, etc) WITH the potatoes, or add more delicate veggies (green beans, asparagus) when you add the chicken.