Sheet Pan Supper: Lemon Pepper Chicken Thighs, Potatoes & Brussels Sprouts

For this Sheet Pan Supper, I chose skinless chicken thighs. Chicken thighs are much more flavorful and are less expensive than breasts. It's always fun for me to decide which flavor I'll use for these sheet pan meals. Tonight I used lemon pepper along with Limonato Olive Oil. The chicken was moist and full of flavor. You can use any vegetables you'd like, but trust me when I tell you the combination of red potatoes and Brussels sprouts was delicious.

1/4 cup Limonato Olive Oil

2 T. lemon pepper seasoning

5 - 6 bone-in, skinless chicken thighs

4 - 5 red potatoes, chopped

2 - 3 cups of Brussels Sprouts, halved

Salt

Preheat oven to 350 degrees F. In a large bowl, whisk together the olive oil and lemon pepper seasoning.

Coat each chicken thigh with the olive oil mixture and place on a rimmed baking sheet.

Toss vegetables in olive oil mixture and place in a single layer on the baking sheet spreading evenly around the chicken.

Bake for 35 - 45 minutes until the chicken reaches an internal temperature of 165 degrees F. and the vegetables are tender.

Place under the broiler for a few minutes to brown the chicken. Serve immediately.