Last Update: September 27, 2022
Sheet pans are true kitchen workhorses—especially during the dinner rush. This hearty recipe starts with a garlicky vinaigrette that’s massaged into chicken thighs for extra flavor. The chicken is arranged atop a trio of vegetables, and everything cooks together in the oven (while cleanup is kept to a minimum).
Yield: 3 to 4 servings
Prep time: 15 minutes
Active time: 50 minutes
3 garlic cloves, grated
Zest and juice of 1 lemon
2 tablespoons fresh parsley, chopped
2 tablespoons Thrive Market Organic Stone Ground Mustard
2 teaspoons kosher salt, divided
1 teaspoon Thrive Market Ground Pepper, divided
6 Thrive Market Organic Bone-In, Skin-On Chicken Thighs
¼ cup Thrive Market Organic Extra Virgin Olive Oil, plus 2 tablespoons
1 pound Brussels sprouts, halved if large
2 medium fennel bulbs, fronds removed and cubed into 1-inch pieces
1 small butternut squash, peeled and cubed into 1-inch pieces
Preheat oven to 425°F and pat chicken thighs dry with paper towels. Combine garlic, lemon zest and juice, parsley, mustard, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl and whisk. Slowly drizzle in ¼ cup olive oil, whisking until emulsified. Add chicken thighs and toss to coat.
Arrange Brussels sprouts, fennel, and butternut squash on sheet tray in an even layer; add remaining 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss vegetables to coat, then nestle chicken on top. Roast until vegetables are tender and chicken registers 165°F with an instant read thermometer, about 30 to 35 minutes.
Recipe by Marlie Crisafulli
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