Sheet Pan Chicken Thighs with Roasted Vegetables

I've tried my share of sheet pan dinners and some are good and some not so good. It's often difficult to get all of the ingredients to cook appropriately when they are all on the sheet pan. I made one today that was very simple to make, and very delicious!

Sheet Pan Chicken Thighs with Roasted Vegetables

INGREDIENTS

4-6 chicken thighs, bone-in, skin-on

3 tablespoons olive oil, divided

2 teaspoons Italian seasoning, divided

2 teaspoons garlic powder, divided

1 teaspoon McCormick Grill Mates Montreal Steak Seasoning, divided

1 teaspoon McCormick Grill Mates Montreal Chicken Seasoning, divided

2 tablespoons fresh lemon juice, divided

2 tablespoons Dijon mustard, divided

10-15 brussels sprouts, trimmed

8-9 small potatoes, halved

1/2 red onion sliced into 8=10 wedges, not rings

6 cloves garlic, sliced, optional

Olive oil spray

DIRECTIONS

Heat oven to 400 degrees. Line a rimmed baking sheet with tin foil. Spray foil with olive oil baking spray.

To marinate the chicken, put the chicken thighs into a large bowl. Then add 2 tablespoons of olive oil, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon steak seasoning, 1/2 teaspoon chicken seasoning, 1 tablespoon lemon juice, and1 tablespoon Dijon mustard. If desired add sliced garlic cloves.

Stir the chicken so that every piece is coated evenly, then cover with plastic wrap and marinate in the fridge for at least an hour.

Place marinated chicken thighs skin-side up on the rimmed sheet pan.

In the bowl that had contained the chicken add trimmed brussels sprouts (if small, leave whole, if large, cut in half, red onion, potatoes, and garlic clove. Add 1 tablespoon olive oil, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon steak seasoning, 1/2 teaspoon chicken seasoning, 1 tablespoon lemon juice, and 1 tablespoon Dijon mustard. Stir so that vegetables are well coated.

Place vegetables around chicken pieces on the sheet pan.

Bake uncovered at 400 degrees Fahrenheit for 30-35 minutes or until the juices run clear. If you have a meat thermometer, check to see that the internal temperature of a chicken thigh has reached 165 degrees Fahrenheit. Then crisp the skin up and brown it under the broiler for a few minutes. Watch carefully as it is quick to burn.