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Pioneer Woman Sheet Pan Chicken Thighs

Pioneer Woman Sheet Pan Chicken Thighs

Erin Table for Seven
It’s a breeze to make, and it’s bursting with flavor! Pioneer Woman Sheet Pan Chicken Thighs is the perfect weeknight meal. Simple to make and the family will love it.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 289 kcal

Ingredients
  

  • 6 chicken thighs
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons apple cider vinegar or less to taste
  • 1 teaspoon Italian seasoning
  • 1 tablespoon whole grain mustard
  • salt and pepper to taste
  • olive oil for drizzling
  • ½ pound (226g) red cabbage cut into wedges
  • ½ pound (226g) brussels sprouts stems removed
  • 1 red onion cut into 8 sections

Instructions
 

  • Pre-heat the oven to 400F / 200C.
  • Stir together the garlic powder, paprika, apple cider vinegar, and mustard, then add the chicken thighs and toss to combine.
  • Place the seasoned chicken on a rimmed sheet pan.
  • Put the cabbage, Brussels sprouts, and red onion around the chicken and drizzle with oil.
  • Cook for 30 minutes or until the chicken reaches an internal temperature of 165F / 74C.
  • Place it under the broiler for a few minutes to brown it more before serving.

Notes

  • Combine the chicken, seasonings, and mustard the night before, then place in an airtight container in the fridge overnight to absorb all of the flavors.
  • Cut off the ends of the Brussels sprouts. You may want to cut them in half if they are large.
  • Make the cabbage and onions more evenly cooked by cutting them into wedges.
  • Pre-heat the oven and don’t open the door while cooking.
  • Before serving, let the meat rest for a few minutes so the chicken juices can redistribute.
  • If you want crisp skin all around, lay the meat over the vegetables.
  • Check the doneness of the meat with a meat thermometer. When inserted into the thickest part of the meat, the temperature should be 165F / 74C.
  • You can line your sheet pan with aluminum foil to make cleanup even easier.
  • Buy Chicken In Bulk: You can save money by buying chicken in bulk or on sale and storing it in your freezer.
  • Use Leftover Veggies: If you have leftover vegetables from another recipe, you can use them for this recipe. Simply combine the amounts to get the desired number of servings.
  • Double The Recipe: Double the recipe and divide it between two sheet pans so you can feed a crowd or have leftovers for meal prep the next day.
     

Nutrition

Calories: 289kcalCarbohydrates: 9gProtein: 21gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 111mgSodium: 136mgPotassium: 522mgFiber: 3gSugar: 3gVitamin A: 967IUVitamin C: 55mgCalcium: 55mgIron: 2mg
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