Sheet Pan Dinner: BBQ Chicken and Brussels Sprouts
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 1078, total fat 74 G., saturated fats 16 G., proteins 54 G., carbohydrates 52 G., fiber 10 G., cholesterol 272 mg, sodium 1697 mg, sugar 20 G.
Calories 1078, total fat 74 G., saturated fats 16 G., proteins 54 G., carbohydrates 52 G., fiber 10 G., cholesterol 272 mg, sodium 1697 mg, sugar 20 G.
This simple yet delicious dinner is made on one baking sheet: a great idea for a weeknight meal that won't leave you with a mountain of dishes. Divide the baking sheet into three sections. One section will hold the barbecue-glazed chicken thighs, the middle section will hold the chili-powdered sweet potato slices, and the third section will hold the Brussels sprout halves. Start by baking the chicken alone, then add the vegetables about halfway through. The entire dinner will be ready at the same time. Divide among plates or set the entire baking sheet on the table and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 chicken thighs with skin and bones (0.7 – 0.9 kg)
- 2 small sweet potatoes, peeled and cut into 6-8 wedges each
- 1/4 cup extra-virgin olive oil
- 1/4 tsp chili powder
- 350 g (about 3 cups) Brussels sprouts, halved or quartered depending on size
- 1/4 cup barbecue sauce
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Cooking the dish according to the recipe:
- Preheat the oven to 220°C (425°F) and line a rimmed baking sheet with parchment paper. Place the chicken thighs, skin side up, on one side of the baking sheet, spreading them evenly. Bake until firm on the outside, 15 minutes.
- Remove the baking sheet from the oven and place the sweet potato wedges in the center. Drizzle the sweet potatoes with 2 tablespoons of olive oil and sprinkle with chili powder and salt to taste. Using tongs, toss the sweet potato wedges so that each piece is evenly coated with oil and spices. In the remaining empty space of the baking sheet, place the Brussels sprouts tossed with 2 tablespoons of olive oil, salt, and black pepper to taste. Arrange the Brussels sprouts, cut-side down, and brush each chicken thigh on all sides. barbecue sauce.
- Return the pan to the oven and roast until the chicken is cooked through and the internal temperature reaches 160°F (71°C), and the Brussels sprouts and sweet potato wedges are tender and crispy, another 25-30 minutes. Toss the vegetables with their juices and serve.
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