This is a very easy dinner to make because everything is done on one pan. Clean up is even easier. Serve it alone or with a side of rice or a salad.
Prep: 15 mins Cook: 40 mins serves 6
INGREDIENTS
2 cups Brussels Sprouts, halved
1 red apple, cut into 1 inch cubes
1(4oz) package pancetta ( you can also use bacon)
2 tablespoons olive oil, divided
1 teaspoon fresh rosemary
6 boneless/ skinless chicken thighs
salt and fresh ground pepper to taste
DIRECTIONS
- Preheat the oven to 425 degrees F
2. Toss Brussels Sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan.
3. Leave space on the pan for the chicken thighs. Toss chicken with the remaining olive oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top.
4. Bake in the oven, stir the Brussels Sprouts mixture every 15 minutes. Bake until chicken is no longer pink in the center and juices run clear. A thermometer inserted into the center should read 165 degree F
The rosemary adds a delicious taste to the chicken and Brussels Sprouts mix.
Time to SMASH!
