Chef notes
Winner, winner, chicken dinner! This quick and easy one-sheet wonder requires just a handful of basic ingredients and features a smoky and flavorful marinade for the chicken that the whole family will love. The crispier the Brussels sprouts, the more delicious, so don't be afraid to let them get nice and brown. (We fight over the burnt leaves in my house!) You can easily adjust the recipe up or down, depending on how many folks you're cooking for.
Technique tip: For extra flavor, squeeze fresh lemon juice over the top and sprinkle on some crumbled feta or grated Parmesan.
Swap option: Feel free to swap in any other vegetables you love or have on hand — you may need to adjust cooking times accordingly.
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons white vinegar
- 1 tablespoon smoky paprika
- 1½ teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 3 pounds chicken breast, sliced into large chunks
- 1 pound Brussels sprouts, trimmed and quartered
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Preparation
1.Preheat oven to 400 F.
2.In a medium bowl, add the marinade ingredients (2 tablespoons olive oil, vinegar, paprika, salt and garlic powder) and whisk until well-combined. Add the chicken and toss with marinade to evenly coat. Cover and marinate in the fridge for 30 to 60 minutes but no longer.
3.Add Brussels sprouts to a baking sheet and drizzle with 2 tablespoons olive oil. Using your hands or tongs, give them a good toss to fully coat. Spread them out in a single layer and sprinkle with salt and pepper. Place in the oven on middle rack and cook for 15 minutes.
4.Remove baking sheet from the oven and nestle the marinated chicken pieces between the vegetables. Place back in the oven for another 10 minutes, or until the chicken is cooked through. Season with salt and pepper to taste. Serve and enjoy.
