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
Download the app for easy shopping on the go
By providing your mobile number, you agree to receive marketing text messages from Thrive Market. Consent not a condition to purchase. Msg & data rates apply. Msg frequency varies. Reply HELP for help and STOP to cancel.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.