Sheet Pan Orange-Thyme Chicken with Carrots and Brussels Sprouts
2 medium, 1 sliced & 1 juiced (yielding 3/4 cup of juice)
6 sprig(s), picked
2 clove(s), medium, minced
Uncooked boneless skinless chicken breast(s)
2 large, halved, cut lengthwise
Uncooked Brussels sprouts
1 pound(s), halved
Uncooked red onion(s)
½ medium, sliced
- In a mixing bowl, combine marinade ingredients. In a smaller bowl or Ziploc bag, marinate chicken breast for 30 minutes with half of the marinade; refrigerate.
- Preheat the oven to 400 °F. On a large sheet pan, combine vegetables and coat with marinade. Add marinated chicken breast to pan.
- Bake for 30 minutes.
- Serving Size: 1 chicken breast, 1/4 of roasted vegetables