Quick and Easy Sheet Pan Dinner by Tia Mowry

Discover how to create a straightforward and delightful sheet pan dinner by Tia Mowry. This weeknight meal includes spiced chicken thighs, roasted potatoes, and Brussels sprouts.

Spice Rub Chicken Thighs with Brussels Sprouts and Potatoes Recipe

Yields: 4-5 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

INGREDIENTS:

• 1 pound fingerling potatoes, cleaned
• 1 pound Brussels sprouts, bottom and leaves trimmed
• 3 cloves garlic, peeled and sliced in half
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 6 skinless and boneless chicken thighs

SPICE RUB INGREDIENTS:

• 2 teaspoons brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon ground thyme
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne

DIRECTIONS:

1. Preheat oven to 425F degrees.
2. On a sheet tray, add the potatoes, Brussels sprouts, and garlic. Drizzle with olive oil, mustard, salt, and pepper. Toss well to coat all the vegetables.
3. In a medium bowl, whisk together brown sugar, salt, ground thyme, onion powder, and cayenne. Add the chicken to the bowl and toss with the spice rub until fully coated.
4. Nestle the chicken on the sheet tray in between the vegetables.
5. Roast for 25 to 30 minutes, or until the chicken juices run clear and the vegetables easily pierce with a fork. Shake the pan halfway through cooking.
6. Remove from the oven and let sit for 5 minutes before serving.

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