Sheet Pan Chicken Thighs
This easy one-pan dinner is full of flavor!
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Servings: 6
Calories: 289kcal
Ingredients
- 6 chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons apple cider vinegar or less, to taste
- 1 teaspoon Italian seasoning
- 1 tablespoon whole grain mustard
- salt and pepper to taste
- olive oil for drizzling
- ½ pound (226g) red cabbage cut into wedges
- ½ pound (226g) brussels sprouts stems removed
- 1 red onion cut into 8 sections
Instructions
- Preheat oven to 400F / 200C.
- In a bowl, mix together garlic powder, paprika, apple cider vinegar and mustard, then add the chicken thighs, tossing to combine.
- Transfer the seasoned chicken onto a rimmed sheet pan.
- Add the cabbage, brussels sprouts and red onion around the chicken and drizzle with oil.
- Bake for 30 minutes or until chicken has reached an internal temperature of 165F / 74C.
- If desired, place under the broiler for a few minutes to brown it a bit more before serving.
Video
Notes
- If time allows, combine chicken, seasonings, and mustard the night before, the place in an airtight container inside the fridge overnight so it absorbs all of the flavors.
- Trim the ends off the Brussels sprouts. If they are large, you can cut them in half.
- Cut the cabbage and onions into wedges so they cook more evenly.
- Preheat the oven and avoid opening the door during cooking.
- Always check for doneness with a meat thermometer. The temperature should be 165F / 74C when inserted into the thickest part of chicken breasts.
- Storage - keep leftovers in an airtight container inside the fridge for up to 4 days.
- There are 7 WW Blue Plan SmartPoints in one serving of this.
Nutrition
Calories: 289kcal | Carbohydrates: 9g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 137mg | Potassium: 522mg | Fiber: 3g | Sugar: 3g | Vitamin A: 967IU | Vitamin C: 55mg | Calcium: 54mg | Iron: 2mg