Chicken Sheet Pan Dinner

🧂 Ingredients

• 2 pounds chicken thighs, bone-in, skin-on
• 1 large sweet potato
• 3 parsnips
• 2 small beets
• 2 red onions
• 4 small carrots
• ½ pound Brussels sprouts
• 2 tablespoons avocado oil

  divided
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 lemon

Instructions

• 1 Preheat oven to 425 F. Line one large or two small baking sheets with foil for
  easy cleanup. Place empty sheets into preheating oven.
• 2 Peel sweet potato and cut into large wedges. 
• 3 Peel parsnips and cut in half crosswise. Cut thick end in half lengthwise. 
• 4 Peel beets and cut into large chunks. 
• 5 Peel onion and cut into large chunks. 
• 6 Peel carrots and cut in half crosswise. Cut thick end in half lengthwise if
  necessary. 
• 7 Trim ends of Brussels sprouts and cut any large ones in half.
• 8 Combine herbs and seasonings in a small bowl.
• 9 Toss chicken thighs with a tablespoon of the oil and half of the seasoning
  mixture.
• 10 Place chicken pieces onto hot baking sheet, well spaced out. Bake for 10
  minutes.
• 11 Toss vegetables with a tablespoon of oil and remaining seasoning mixture.
• 12 Add them to the baking sheets with the chicken. Spread them out in a single
  layer with as much space between pieces as possible. Bake for another 10
  minutes.
• 13 Tuck a whole lemon into a corner of one baking sheet and continue to bake for
  another 10 minutes or until vegetables are done.
• 14 Cut lemon in half crosswise and squeeze the juice over the meat and vegetables.
• 15 Serve.

Nutrition Info