Ingredients

The following ingredients have 6 Servings
  • 2 teaspoons kosher salt
  • 2 teaspoons Italian seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 1 pound baby red potatoes, cut in half or in quarters
  • 4 cups broccoli, cut into bite sized pieces
  • 3 large carrots, peeled and cut into small rounds
  • 1/2 lb Brussels sprouts, cut in half or in quarters
  • 1 tablespoon extra virgin olive oil
  • 6-8 bone-in chicken thighs, skin removed (about 3 1/2 lbs)

Instruction

  • Preheat the oven to 400ºF.
  • In a small bowl, combine the salt, Italian seasoning, smoked paprika and pepper.
  • Make sure all of the vegetables are roughly the same size, then lay them on a half sheet baking sheet.
  • Drizzle the olive oil over the vegetables, then sprinkle half of the seasoning mixture over the vegetables. Using a large spoon or your hands, mix the vegetables, oil and seasoning.
  • Nestle the chicken thighs onto the baking sheet with the vegetables. Sprinkle the remaining seasoning mixture over the chicken.
  • Bake in the preheated oven until the chicken registers 165º on an instant read thermometer and the vegetables are tender, 35-40 minutes.
  • Serve the vegetables with the chicken.