I love a good sheet pan dish. And this Sheet Pan Chicken with Brussels Sprouts and Potatoes is just one of my favorites. What’s not to love about a sheet pan dish? It’s easy to prepare, delicious and has the easiest clean-up. And this one is healthy, too!

Brussels sprouts and potatoes are some of my most favorite vegetables. Well, I like almost all kinds of vegetables, actually.

With this sheet pan dish, you can add or use other kinds of vegetables to your heart’s desire or liking. You can also use asparagus, yellow squash, zucchini, butternut squash, etc.

You can also season it however you like it. There are many different kinds of seasonings to choose from, but when it comes to roasted vegetables, I always just prefer salt and pepper and sometimes, Italian seasoning.

Here’s how I prepare this dish in case you want to give it a try yourself.

Ingredients:

• 1 lb. chicken tenders, cut into bite-sized pieces
• 1 pack (12 oz) Brussels sprouts, halved
• 1 pack (12 oz) Yukon Gold potatoes, quartered
• 1 red onion, sliced
• 5 cloves garlic, minced
• extra virgin olive oil
• Italian seasoning
• salt
• pepper

Instructions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Line baking sheet with aluminum foil or parchment paper.
3. Place Brussels sprouts, potatoes, onion and garlic on the baking sheet. Toss with olive oil until all is well coated. Spread everything on the pan.
4. Season generously with Italian seasoning, salt and pepper and roast for 20 minutes.
5. Meanwhile, place the chicken in a Ziploc bag and coat with olive oil then season with Italian seasoning, salt and pepper.
6. After the vegetables have roasted, add chicken to the pan and cook for another 20 minutes.
7. Enjoy!

This is so good and my mouth is literally watering while I’m looking at these photos. 🙂

How about you? Have you tried this sheet pan chicken with Brussels sprouts and potatoes before?

Happy Foodie Friday, friends!

More Sheet/One-Pan Recipes:

• Sheet Pan Chicken Pajitas
• One-Pan Salmon with Asparagus