Sheet Pan Chicken and Brussels Sprouts
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1¼ pounds boneless, skinless chicken thighs cut into 1-inch pieces
- 1 pound Brussels sprouts cut in half or quarters
- 3 bacon slices cut into ¼-inch pieces
- 1 large shallot cut into ¼-inch slices
- 2 teaspoons Magic Mushroom Powder or your favorite Nom Nom Paleo spice blend or Diamond Crystal kosher salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
Method
- Heat oven to 400°F convection roast or 425°F conventional, with the rack in the middle.
- Toss the chicken, brussels sprouts, bacon, and shallot slices on a rimmed baking sheet.
- Sprinkle your favorite Nom Nom Paleo spice blend (I like Magic Mushroom Powder or Nomtastic Grilling Powder the best) or Diamond Crystal kosher salt on top.
- Drizzle on the extra virgin olive oil and toss well to distribute the seasoning and fat. Arrange the ingredients in a single layer on the pan.
- Pop the sheet pan into the oven and bake for 15 minutes. Then, toss everything well and rotate the sheet pan 180°. Continue baking for another 5 to 10 minutes or until everything is fully cooked and browned in parts.
- Remove the tray from the oven and drizzle on the aged balsamic vinegar. Enjoy!