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Recipes - Sheet pan chicken and vegetables

Recipe Name

Sheet pan chicken and vegetables

Submitted by

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Recipe Description

From All Day I dream about Food, but using chicken breasts

Quantity	1	Quantity Unit	pan	Servings
Prep Time (minutes)	10	Cook Time (minutes)	40	Ready In (minutes)	50

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Ingredients
Amt.	Measure	Ingredient



1/2	cup	olive oil, extra virgin
6	serving	Chicken Breast Boneless-skinless
1	head, medium (5-6\" dia)	Cauliflower
20	sprout	Brussels sprouts
4	thick slice, packed 12/lb	bacon slicees

Steps

Sequence	Step

1	Preheat the oven to 450°F. In a small bowl, stir together the melted butter, garlic, ¾ teaspoon of the salt, ½ teaspoon of the pepper, cumin, paprika, coriander, and cayenne. Brush the mixture over the tops of the chicken thighs. In a large bowl, combine the cauliflower, Brussels sprouts, and bacon. Drizzle with the avocado oil and sprinkle with the remaining ¾ teaspoon of salt and ½ teaspoon of pepper. Toss to coat well. Spread the vegetables out in a rimmed baking sheet. Place the chicken thighs on top. Bake 35 to 40 minutes, until the center of the chicken thighs registers 165°F on an instant read thermometer. Turn on the broiler and set the pan on the second highest rack of the oven. Broil 2 to 4 minutes to brown the chicken.

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