Chicken Sheet Pan Dinner with Brussel Sprouts & Baby Red Potatoes
Updated: Nov 14, 2022
6 Boneless, skinless chicken thighs
1 lb. Baby red potatoes, cut into slices
12 oz. Brussel Sprouts, cut into slices
1 fresh lemon (squeezed for juice)
4 T Extra Virgin Olive Oil
4 tsp. Oregano
2 tsp. garlic powder
1/3 Cup finely chopped Shallots
4 oz. Prosciutto, thinly sliced
Salt, pepper to season
2 oz. Feta Cheese
Spray a rimmed baking sheet with Extra Virgin Olive Oil or non-stick spray.
In a large bowl, combine the olive oil, lemon juice, oregano, garlic powder, salt, pepper and shallots.
Add the chicken, potatoes and Brussel sprouts and coat everything evenly.
Remove the chicken pieces (will be messy) and wrap the prosciutto slices around each piece and place on the ends of the baking sheet.
Add the Potatoes and Brussel Sprouts to the middle of the baking sheet and squeeze the remaining lemon juice over everything.
Bake in a pre-heated 375-degree oven for 30-40 minutes.
Remove from the oven and sprinkle the feta cheese over the top of the chicken and vegetables.
Serve and Enjoy!