Learn how to make Tia Mowry’s simple sheet pan dinner! A tasty weeknight meal of spiced chicken thighs and roasted potatoes and brussel sprouts.
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Spice Rub Chicken Thighs with Brussel Sprouts and Potatoes Recipe
Yields: 4-5 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
INGREDIENTS:
1 pounds fingerling potatoes, cleaned
1 pound brussel sprouts, bottom and leaves trimmed
3 cloves garlic, peeled and sliced in half
2 tablespoon extra-virgin olive oil
2 teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon black pepper
6 skinless and boneless chicken thighs
SPICE RUB INGREDIENTS:
2 teaspoon brown sugar
1 teaspoon kosher salt
1 teaspoon ground thyme
1 teaspoon onion powder
1/2 teaspoon cayenne
DIRECTIONS:
Preheat to 425F degrees.
On a sheet tray add potatoes, brussel sprouts, garlic. Drizzle with oil, mustard, salt and pepper. Toss well to coat all vegetables.
In a medium bowl, whisk together brown sugar, salt, ground thyme, onion powder, and cayenne. Add in chicken and toss with spice rub until chicken is fully coated. Nestle chicken on sheet tray in between vegetables. Roast for 25 to 30 minutes, until chicken juices run clear and vegetables easily pierce with a fork. Shake pan halfway thru cooking.
Remove from oven. Let sit for 5 minutes before serving.
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Welcome to Tia Mowry’s Quick Fix! Weekly uploads that will help you solve life’s little dilemmas FAST! From quick ideas for a weeknight meal, to beauty tips that will get you out the door in a flash, Tia has got you covered! SUBSCRIBE for your weekly Quick Fix! New videos post every Friday!
_____
Subscribe to Quick Fix:
_____
Spice Rub Chicken Thighs with Brussel Sprouts and Potatoes Recipe
Yields: 4-5 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
INGREDIENTS:
1 pounds fingerling potatoes, cleaned
1 pound brussel sprouts, bottom and leaves trimmed
3 cloves garlic, peeled and sliced in half
2 tablespoon extra-virgin olive oil
2 teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon black pepper
6 skinless and boneless chicken thighs
SPICE RUB INGREDIENTS:
2 teaspoon brown sugar
1 teaspoon kosher salt
1 teaspoon ground thyme
1 teaspoon onion powder
1/2 teaspoon cayenne
DIRECTIONS:
Preheat to 425F degrees.
On a sheet tray add potatoes, brussel sprouts, garlic. Drizzle with oil, mustard, salt and pepper. Toss well to coat all vegetables.
In a medium bowl, whisk together brown sugar, salt, ground thyme, onion powder, and cayenne. Add in chicken and toss with spice rub until chicken is fully coated. Nestle chicken on sheet tray in between vegetables. Roast for 25 to 30 minutes, until chicken juices run clear and vegetables easily pierce with a fork. Shake pan halfway thru cooking.
Remove from oven. Let sit for 5 minutes before serving.
_____
FOLLOW QUICK FIX:
Facebook:
Instagram:
Twitter:
_____
Welcome to Tia Mowry’s Quick Fix! Weekly uploads that will help you solve life’s little dilemmas FAST! From quick ideas for a weeknight meal, to beauty tips that will get you out the door in a flash, Tia has got you covered! SUBSCRIBE for your weekly Quick Fix! New videos post every Friday!
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