One Sheet Zesty Chicken with Brussel Sprouts, Shallots, Carrots, & Arugula

I talk a lot about meals that are easy to make during the week. I know a lot of people are still working from home, but a lot of those people are parents juggling work and kids and household responsibilities. And for those still going to work, it’s nice coming home to an easier to prepare meal.

The veggies for this dish can be prepped a night or two ahead, if you anticipate a crazier than usual day coming up. Then, most of the cooking time is letting the oven do its thing.

I love cooking chicken this way. There are so many different vegetables or seasonings to switch up an easy roast chicken recipe. The chicken always comes out super moist with a perfectly crispy skin. Do you remember Shake-n-Bake? I haven’t though about that in 20 years, but when I pulled this chicken out of the oven, I like, “Huh, that looks like Shake-n-Bake”! Trust me, the flavors are so much more, but the point is how perfectly seasoned and crispy the skin comes out.

There is so much flavor to this dish. The chicken is flavored with paprika, cumin, chili powder, and fresh lime zest, which in and of itself is bursting with flavor. The vegetable mix really compliments each other and has a great flavor with the jalapeño, garlic, and finished by tossing it with lime juice and chicken juice runoff. And just look at all those colors! 😍

This meal really couldn’t be easier. If you’re prepping everything the day of, you can save time by prepping the chicken and getting that in the oven while you prep the vegetables. The chicken cooks for ten minutes before adding the vegetables, so it should be enough time to finish any vegetable prep before adding it to the baking sheet. The key is to not crowd the chicken. You want the vegetables to roast, not steam.

And that is it! So easy! Quick clean up. Nutritious and well-balanced dinner. And sooo flavorful! Keep this lower-carb by serving as is, or this pairs wonderfully with Spanish yellow rice.

Enjoy!

One Sheet Zesty Chicken with Brussel Sprouts, Shallots, Carrots, & Arugula

• Author: the old woman and the sea
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: American
• Cuisine: Dinner
• Diet: Low Calorie

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Ingredients

Scale 1x2x3x

Chicken

4 – bone-in, skin-on chicken thighs ~ about 2 lbs total

1 TB paprika

2 tsps cumin

1 tsp chili powder

½ tsp salt and pepper

zest of 1 lime

Vegetables

12 oz Brussel sprouts, halved

4 large shallots, halved

4 carrots, sliced thinly on the bias

1 jalapeño, de-seeded and minced

4 garlic cloves, minced

1 TB olive oil

4 oz arugula

juice of 1 lime

salt & pepper

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Instructions

Preheat the oven to 450°F

In a small bowl, combine the paprika, cumin, chili powder, salt, pepper, and lime zest. Pat the chicken dry and generously sprinkle the seasoning over both sides of the chicken. Place the chicken on a large baking sheet and cook for ten minutes.

While the chicken is cooking, prep the vegetables. Place the Brussel sprouts, shallots, carrots, jalapeño, and garlic in a large bowl and toss with the olive oil and a generous pinch of salt and pepper.

After the chicken is in the oven for ten minutes, arrange the chicken to sit in one quarter of the pan. Place the vegetables on the other three-fourths of the pan ~ ensuring they are not crowding the chicken. Continue to cook an additional 30 minutes ~ flipping the vegetables halfway through. Add the arugula on top of the vegetables and drizzle the lime juice over. Stir to mix up the vegetables and cook an additional 5 minutes. Remove the chicken and toss the vegetables with any chicken juice.

Serve immediately! For lower carb, serve with just the vegetables. Or, make a side of Spanish yellow rice!

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Keywords: one sheet dinner, one sheet chicken dinner, one sheet chicken and vegetables, roasted chicken and brussel sprouts, paprika chicken and vegetables