Sheet Pan Chicken Leg Quarters with Seasoned Oven-Roasted Potatoes and Brussels Sprouts

At $0.43/lb., I couldn’t pass up chicken leg quarters I found on sale during my regular grocery run. The 10-lb. bag contained enough leg quarters for 5 dinners for my husband and me. This is a variation of my Sheet Pan Chicken and Brussels Sprouts, only this time with chicken leg quarters and Brussels sprouts marinated in balsamic vinaigrette dressing and seasoned oven roasted potatoes.

With the end of my winter gardening fast approaching, I wandered outside to grab some Brussels sprouts – I might get one more good haul but today I needed to pick the larger ones, and they are great roasted in the oven as part of a sheet pan dinner.

Sheet Pan Chicken Leg Quarters with Seasoned Oven-Roasted Potatoes and Brussels Sprouts
Prep Time
20 mins
Cook Time
50 mins
Marinating time
18 hrs 40 mins
Total Time
1 hr 10 mins
 

Chicken leg quarters are a great addition to a sheet pan dinner. Make sure the pan is completely covered with foil or parchment, and cleanup will be a breeze!

Course: Main Course
Cuisine: American
Servings: 2 people
Author: WW
Ingredients
Chicken
  • 2 ea chicken leg quarters
  • 3/4 cup balsamic vinaigrette
Brussels Sprouts
  • 30 ea Brussels sprouts
  • 1 medium yellow onion
  • 3 tbsp garlic minced
  • 1/2 cup balsamic vinaigrette
  • 4 slices bacon
Potatoes
  • 2 large russet potatoes
  • olive oil cooking spray
  • 1 packet Good Seasons® dry Italian dressing mix
Instructions
Chicken
  1. Trim excess skin and fat

  2. Separate about 3/4 of the skin from the thigh section of the leg quarter to allow marinade to contact meat underneath

  3. Place chicken in marinating dish or gallon zip-lock or vacuum seal bag 

  4. Add the balsamic vinaigrette, manipulating chicken pieces to make sure entire surface contacts marinade 

    Cover tightly or seal bag, removing all air possible

  5. Place in refrigerator for 4 hours or more, turning at least twice
Brussels Sprouts
  1. Wash and trim, cutting off ends and discarding any loose leaves
  2. Cut in half lengthwise and place in zip-lock bag

  3. Peel and slice onion; place in zip-lock bag with sprouts

  4. Add garlic, bacon pieces and balsamic vinaigrette to bag; seal

  5. Shake bag to mix, open and remove excess air, then reseal
  6. Place in refrigerator for at least 2 hours, turning once
Potatoes
  1. Cut potatoes in quarters lengthwise
  2. Slice crosswise into 1/2" pieces
  3. Place in zip-lock bag and spray with olive oil cooking spray; close bag and shake to distribute oil over potatoes

  4. Add seasoning packet to bag; seal and shake to distribute spices

  5. Place in refrigerator until ready to cook

Putting the Sheet Pan Together
  1. Preheat oven to 375 °F

  2. Completely cover large sheet pan with nonstick foil or parchment paper

    If desired, place a small disposable broiler pan on pan to allow chicken fat to run off

  3. Remove chicken from marinade and drain slightly; reserve remaining marinade for basting
  4. Place chicken on one end of pan. 

  5. Dump contents of Brussels sprouts bag into a strainer to remove excess marinade, but do not drain completely
  6. Arrange Brussels sprouts (cut side up), onions, garlic and bacon in center of pan. 

    Sprouts can be 'piled up' a bit if there is not enough room to spread potatoes out.

  7. Dump potatoes on remaining section of pan (cut side down gives best results). Spread out - do not layer!
  8. Sprinkle with black pepper before baking, if desired
  9. Bake on top rack for 50 minutes, basting occasionally, until inner thigh temperature reaches 165 °F

Recipe Notes

©2018 Warrior Woman's Kitchen

 

 

Spicy Slow Cooker Mexican Chicken & Rice

 I was on a Mexican kick, so I decided to spice up a basic chicken & rice recipe with (more than) a little heat! Very tasty, but very spicy – workarounds for the heat are shown in the recipe notes. For me, a little extra sour cream did the trick!

Spicy Slow Cooker Mexican Chicken & Rice
Prep Time
10 mins
Cook Time
6 hrs 40 mins
Total Time
6 hrs 50 mins
 

This slow cooker recipe is easy to make, but be warned: it is very spicy! Substitutions to cool it down are shown in the recipe notes.

Course: Main Course
Cuisine: Mexican
Servings: 3 people
Author: WW
Ingredients
  • 3 each chicken breast halves boneless & skinless
  • 1 jar medium picante sauce *
  • 1 tsp salt
  • 1 can Rotel tomatoes w/green chiles *
  • 14.5 oz canned diced tomatoes
  • 1/2 ea yellow onion sliced
  • 1 cup sharp cheddar finely shredded, regular, reduced fat, or fat-free
  • sour cream regular or reduced fat
Instructions
  1. Place sliced onion in bottom of slow cooker

  2. Add 2/3 jar of picante, then chicken, then rest of picante, Rotel, and a can of diced tomatoes if more liquid is needed to completely cover chicken

  3. Cook on low for about 6 hours, then remove chicken and set aside/refrigerate

  4. Turn slow cooker on high and bring liquid in slow cooker to a simmer

  5. Add 1-1/2 c white rice or 1-1/4 c brown rice to slow cooker and cook for about 25 minutes or until rice is tender (I used brown since it's healthier)

  6. Return chicken to slow cooker and set temperature to low; top with cheese, cover, and allow 20 minutes for chicken to warm through and the cheese to melt

  7. Top with sour cream

Recipe Notes

If you want less heat, substitute a small jar of mild salsa for the Rotel and mild picante for the medium.

©2018 Warrior Woman's Kitchen

 

Stuffed Milanesa

‘What did you call this? Rock and roll?’ No dear, it’s stuffed Milanesa (not really but the package of sliced steak said ‘for Milanesa’ so that’s close enough for me). ‘Well, whatever it is, it’s really good!’. Imagine my surprise that this rather quirky main dish was so well-received by my husband that he finished off two large slices that were left! I’m glad he liked it, and I hope you will too.

Once again I forgot to take all of the prep pictures, so I made some diagrams to display how to lay out the beef and filling before rolling it up. Someday I will get it together – if my husband will stop coming into the kitchen to sample what I’m working on!

Stuffed Milanesa
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Milanesa-cut beef is very thinly sliced round steak, 1/8-1/4" thick, normally breaded and used in Mexican or Italian cuisine. I found a 10-pack of these beauties at the grocery store and immediately thought about using it as a substitute for flank steak. Spinach, artichoke hearts, cream cheese, garlic and onions - what could be a better surprise to find on the inside of a stuffed Milanesa? 

Course: Main Course
Cuisine: American
Servings: 4 people
Author: WW
Ingredients
  • 4 slices Milanesa-cut beef round steak
Filling
  • 4 oz. cream cheese softened
  • 1 tbsp garlic minced
  • 1/2 ea. yellow onion, large diced
  • 6 ea. artichoke heart quarters, marinated chopped
  • 1/2 bag baby spinach fresh, about 3 cups
  • 1/4 cup water
Instructions
  1. Place spinach in 2-quart covered casserole with 1/4 cup water. Microwave for 1 minute on high. 

    If using frozen spinach, thaw and squeeze out excess moisture.

  2. Mix cream cheese, garlic, onion, and artichoke hearts in medium bowl.

  3. Remove spinach from casserole and squeeze out excess water. Add to cream cheese mixture and stir well. Set aside.

  4. Place Milanese slices on cookie sheet, overlapping as shown in sketch. Arrange to cover up any holes or gaps in the slices.

  5. Spread cream cheese mixture over Milanese, leaving about 1/2" around edges.

  6. Roll Milanese up, starting on end with the bottom-most piece (top of sketch) to keep from separating.

  7. Use kitchen twine to tie about every 2". 

  8. Place on 3" rack in NuWave oven. 

  9. If baking sweet potatoes with the stuffed Milanese, pierce the potatoes a few times with fork and place on rack with Milanese.

  10. Set temperature to 350 F and time to 25 minutes. 

  11. Remove from NuWave oven and let set for about 5 minutes, then remove kitchen twine. 

  12. Slice about 1-1/2" thick. Serve with sweet potatoes and green beans with cranberries.

Recipe Notes

If using conventional oven, roast in baking dish on rack at 350 °F for 25 minutes. 

 

Glazed Baby Carrots

After buying a 2-lb. bag of baby carrots, my husband declared ‘I’m tired of carrots. You can leave those out of my lunch.’ Not one to let anything go to waste, I decided to use my 2 lbs. of carrots as a side dish.

Glazed Baby Carrots
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Glazed baby carrots are a quick, easy, and delicious side dish - a great way to use up that bag of baby carrots in the crisper!

Course: Side Dish
Cuisine: American
Author: WW
Ingredients
  • 1 lb. baby carrots
  • 1 tbsp butter
  • 1/4 cup brown sugar blend Splenda® or store brand
  • 1/4 cup water
Instructions
  1. Place carrots in a 2-quart covered casserole dish

  2. Add water, butter, and brown sugar blend

  3. Microwave covered for 20 minutes, stirring after 10 minutes

  4. Serve with entree and green vegetable or, as is too often the case at our house, tater tots 🙂

Recipe Notes

®

London Broil

I made my first London Broil when I was a teenager. Heck, anything resembling semi-raw steak was good enough for me. The recipe is unchanged since  then, except for use of a vacuum sealer for marinating – they didn’t have such things when I was growing up!

London Broil is made with a pretty tough piece of beef, normally just a thick cut (about 1-1/2″) round steak. Marinating is an absolute necessity. I like to tenderize it before marination – it’s like a chewiness insurance policy. 

Growing up, we had a gas range, and broiling was much easier. I don’t have that option in my gas-free neighborhood, so I’ve learned to adapt using the second slot from the  top for my oven rack and broiling at the high setting.

London Broil
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Marinated and cooked very rare, London Broil can be a delicious addition to your dinner table. Just be sure it's not overcooked - the more 'done' it is, the tougher it gets! Cook time shown does not include marinating time, which can be 8 hours or more. Prep should begin the day before you plan to broil  the beast.

Servings: 6 people
Author: WW
Ingredients
  • 2 lb. London Broil ~1-1/2" thick
  • 2 tsp meat tenderizer unseasoned
Marinade
  • 3/4 cup red wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp whole black peppercorns
  • 2 tbsp minced garlic
Instructions
  1. Moisten both sides of meat with water. Sprinkle tenderizer on both sides of meat, poking with fork. Set aside.

    NOTE: The longer the meat sets before adding marinade, the more effective the tenderizer will be. Take a break and go watch the first half of the Gator game or something if you wish.

  2. Whisk  together vinegar, olive oil, garlic, and peppercorns.

  3. Place meat and vinegar mixture into a marinating dish, zip-lock bag or vacuum seal bag. Cover dish or seal bag and marinate for at least 8 hours, turning at least once.

  4. Place broiler pan in oven and preheat, setting rack as close as possible to heat source, leaving space for London Broil (this may be the second slot in an electric oven).

  5. Remove London Broil from marinating vessel and discard vinegar mixture; place meat on broiler pan.

  6. Broil for 4-5 minutes each side. Meat will be very rare (about 125-130 °F). 

  7. Let stand for about 5 minutes, then slice very thinly across the grain.

  8. Serve with baked potato and Romaine Salad.

Recipe Notes

My sister-in-law tenderizes meat in Diet Coke. I suppose this would work, although the flavor would certainly not be the same 😉 

 

Coleslaw

I love coleslaw – especially atop chili dogs – but it also makes a great side dish and vehicle to use up an overabundance of winter garden cabbage! When I was growing up, we always made our own coleslaw from scratch. The sugar and pineapple made it delicious!

After I made the coleslaw, I let it sit in the fridge for a couple of days to let the flavors meld. It was crunchy, sweet, and refreshing with just a hint of pineapple.

I started out trying to chop the cabbage by hand, but soon pulled out the grater! I used a box grater to grate the cabbage and a mini chopper for the baby carrots (one 3-oz. snack-size package left over when my husband decided he didn’t want carrots in his lunch anymore, not the 2-lb. bag I had bought to replace the prepackaged snack-size bags. I used those to make Glazed Baby Carrots). Cleaning out the fridge and the garden is always on the agenda around here.

Coleslaw
Prep Time
15 mins
Total Time
15 mins
 

Coleslaw makes a great side dish, and it's a good way to use up fresh cabbage. My garden provided the inspiration for homemade slaw!

Course: Side Dish
Cuisine: American
Servings: 8 people
Author: WW
Ingredients
  • 1 head cabbage shredded - I used fresh-picked from my garden
  • 3 oz. baby carrots shredded
  • 4 oz crushed pineapple
  • 1 cup fat-free mayonnaise
  • 1/2 cup sugar or sugar substitute
  • 1/4 tsp dry mustard
  • 4 tsp white vinegar
  • 1/2 tsp salt
Instructions
  1. Shred cabbage using a box grater

  2. Shred carrots using a small chopper or food processor

  3. In a large bowl, dissolve sugar by mixing with vinegar, salt, and mustard (I used a silicone whisk)

  4. Add mayonnaise and mix to combine

  5. Add carrots and pineapple; stir to combine. 

  6. Add cabbage by cupful and until well-coated. Mixture should be very moist.  Reserve any leftover cabbage to make fried cabbage or chopped salad.

  7. Cover and store in refrigerator. Flavor is best after refrigerating for 1 or 2 days. Adjust seasoning if desired after allowing flavors to meld.

Sheet Pan Oven Fried Pork Chops with Marinated Brussels Sprouts and Tater Tots (of course!)

After a long day of yard work in the hot sun, I found myself with pork chops waiting to be grilled and the grill-master fighting a losing battle against the sandman – perfect opportunity for me to do another sheet pan dinner!

I also had been working outside in the vegetable garden, where I’m in the process of transitioning from the winter garden to the summer garden. In addition to a healthy crop of weeds that grew exponentially` during a cold snap, I also found enough Brussels sprouts to put up a few pints in the freezer and roast some for dinner. 

This time I decided to forego the packaged dry dressing mix and spice the sprouts up myself using garlic powder, onions, bacon, salt, pepper, and balsamic vinegar. 

Sheet Pan Oven Fried Pork Chops with Marinated Brussels Sprouts and Tater Tots (of course!)
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

In addition to a healthy crop of weeds that grew exponentially` during a cold snap, I also found enough Brussels sprouts to put up a few pints in the freezer and roast some for dinner. 

This time I decided to forego the packaged dry dressing mix and spice the sprouts up myself using garlic powder, onions, bacon, salt, pepper, and balsamic vinegar.   

Course: Main Course, Side Dish
Cuisine: American
Servings: 2 people
Author: WW
Ingredients
Brussels Sprouts
  • 20 ea Brussels sprouts cut in half lengthwise
  • 3 slices bacon cooked and cut into 1/4" pieces
  • 1/2 ea yellow onion sliced
  • 1 tbsp garlic powder
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper ground
Pork Chops
  • 2 ea pork chops 1/2" thick
  • 2 tbsp onion soup mix packaged or homemade*
  • 1/2 cup bread crumbs finely crushed
  • 1 ea egg slightly beaten
Instructions
Marinating Brussels Sprouts
  1. Cut Brussels sprouts in half lengthwise and slice onion

  2. Place Brussels sprouts halves and onions in a gallon zip-lock bag

  3. Add olive oil and shake bag to coat

  4. Add salt, pepper, and garlic powder; shake to coat

  5. Add bacon and balsamic vinegar, seal bag, and place in refrigerator to marinate for at least 2 hours, turning bag over at least once ** 

Putting the Pan Together
  1. Preheat oven to 400 °F

  2. Line a large cookie sheet with nonstick foil

  3. Empty Brussels sprouts onto one end of cookie sheet

  4. Combine onion soup mix and bread crumbs on a paper plate or flat dish

  5. Dip pork chops in beaten egg and coat with soup/crumb mixture

  6. Place in center of cookie sheet

  7. Place tater tots or other starch of choice on other end of cookie sheet

  8. Bake for 25-30 minutes or until pork is cooked through and sprouts are tender.

Recipe Notes

*Homemade onion soup mix

**I marinated overnight

Serve with side salad or fruit - shown with homemade Coleslaw

©2018 Warrior Woman's Kitchen

 

Blueberry Cobbler

Berry cobblers are always popular around here, and with frozen blueberries on sale, it was the perfect time to whip up a sugar-free, lower carb dessert.

Blueberry Cobbler
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Heart Smart Bisquick® and Splenda® team up to make one of our favorite desserts just a bit more healthy.

Course: Dessert
Cuisine: American
Servings: 8 people
Author: WW
Ingredients
  • 1-1/2 cups Heart Smart Bisquick®
  • 2-1/2 cups frozen blueberries or fresh in season
  • 1/3 cup Splenda®
  • 2/3 cup milk regular or low fat
  • 2 tbsp butter or margarine
Instructions
  1. Preheat oven to 350 °F

  2. Place butter in an 8x8" glass dish and microwave for 4 minutes at 10% power to melt butter

  3. While butter is melting, mix rest of ingredients except blueberries to form a thin batter

  4. Pour batter over melted butter

  5. Distribute blueberries on top of batter

  6. Bake for 50-60 minutes - top crust should be firm around edges (not hard)

  7. Serve warm with low-calorie ice cream, or cold topped with fat-free whipped cream....or both

Recipe Notes

©2018 Warrior Woman's Kitchen

 

Double-Glazed Almond Overload

My inspiration for this cake was three-fold:

  1. My favorite Cream Cheese Pound Cake 
  2. My love of almonds and almond paste (almond tarts, bear claws, etc.)
  3. A new silicone cathedral bundt pan

I stopped at the corner convenient store to grab bananas for my husband’s lunch (I love it that they have fresh bananas so I don’t have to make a grocery store run!), and they had bear claws on an end cap near the register.  I fought the urge and didn’t buy one (they are a ton of calories in a very small package), but it set me thinking about almonds. We were due for some dessert or so I convinced myself, and I decided to see if I could modify my favorite pound cake to satisfy my newly acquired almond craving and my desire to try out the new bundt pan.

The result was everything I’d hoped for with more – much more –  than a hint of almond! Don’t let the long lists of ingredients and instructions intimidate you – it’s actually very easy and quick to put this cake together. If you love almonds, you will love this cake ♥

Double-Glazed Almond Overload
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 

The almond paste layer of this bundt cake apparently rises to the top (which will be the bottom of the cake once inverted) during baking, and is slightly visible as a denser, moister band. It has an intense, very pleasing burst of almond flavor. Next time I'm adding one drop of yellow and one drop of red food color to the almond filling so I can track it!

Course: Dessert
Cuisine: American
Servings: 12 people
Author: WW
Ingredients
Cake
  • 1-1/2 sticks butter softened
  • 4 oz. cream cheese softened
  • 1-1/2 cups granulated sugar
  • 2 ea eggs, large at room temperature
  • 3 ea egg yolks
  • 1 tsp vanilla extract
  • 3/4 tsp almond extract
  • 1-1/4 cups all-purpose flour sifted
  • 1/4 cup cornstarch
  • 1/8 tsp salt
Almond Filling
  • 8 oz. almond paste crumbled (Solo®)
  • 1 stick butter softened
  • 2 ea eggs at room temperature
  • 3/4 tsp vanilla extract
  • 1/8 tsp Valencia orange peel (McCormick®) or freshly grated orange zest
  • 3 tbsp all-purpose flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1/4 cup almonds sliced
  • warm water as needed for thinning
Instructions
  1. Preheat oven to 325 °F.

  2. Prepare bundt pan by spraying with nonstick coating with flour (Pam® or other brand), or butter and flour.

Almond Filling
  1. Cream together almond paste, butter, and one egg using stand mixer at medium-high speed for about 3 minutes. Scrape down bowl as needed.

  2. Add vanilla, orange peel, and second egg, mixing on medium speed until combined.

  3. In a small bowl, mix flour, baking powder, and salt.

  4. Add flour mixture to stand mixer bowl and beat on low until combined, scraping down sides of mixer bowl as needed. Set aside.

Cake
  1. In second stand mixer bowl, cream together butter and cream cheese on medium-high speed, scraping bowl down to ensure a homogeneous mixture (cream cheese tends to settle to bottom of bowl).

  2. Add sugar, eggs, and egg yolks and continue mixing at medium-high speed until blended. 

  3. Add flour, cornstarch, and salt, mixing for about 1 minute on medium-low speed.

Putting It All Together
  1. Pour half of cake batter into bundt pan. If using silicone pan, place on cookie sheet before filling.

  2. Add almond filling to bundt pan.

  3. Pour remaining cake batter into bundt pan.

  4. Bake for 60-90 minutes, or until toothpick stuck in center comes out almost clean. Depending on your oven, it may take another 10-20 minutes. Once you hit the 60 minute mark, check with toothpick every 10 minutes to prevent over-baking.

  5. Remove bundt pan to wire rack and allow to cool for 10-15 minutes.

  6. Place upside-down cake plate over bundt pan and carefully invert cake onto plate. If the cake does not release easily, place upright on wire rack and loosen edges using a thin, sharp knife, then invert onto cake plate. Return plate to wire cooling rack.

  7. Cool cake until just slightly warm (about 30 minutes). Prepare glaze while cake is cooling.

First Glaze
  1. In a small bowl, combine 1/2 cup powdered sugar, 1/2 tsp vanilla extract, and 2 tbsp milk to make a thin, translucent glaze. If too thick, thin with warm water.

  2. Drizzle about half of the thin glaze over cake.

  3. Sprinkle with all of the sliced almonds.

Second Glaze
  1. Add 1/2 cup powdered sugar to remaining first glaze. The second glaze should be much thicker than the first, with a more opaque appearance. If too thin, add more powdered sugar.

  2. Drizzle over top of cake, making sure to glaze over the sliced almonds.

  3. Allow cake to cool completely, then cover with a bundt keeper (a domed microwave plate cover with the vent closed also works).

Recipe Notes

Serve with cherry vanilla ice cream – there’s something about the almond/cherry flavor combination that is absolutely delightful.

This cake keeps well – this one was stored covered on the counter and lasted almost a week before it started getting a little too crunchy around the edges.

©2018 Warrior Woman's Kitchen

Sheet Pan Chicken & Brussels Sprouts

Boneless, skinless chicken thighs and fresh-from-the-garden Brussels sprouts together at last – what a great pair they make! 

My husband is not a huge fan of Brussels sprouts but they somehow make it to his plate from time to time. Now that my winter garden has finally produced a substantial batch of Brussels sprouts, they are absolutely going to show up for dinner. Rather than just blanch and freeze them, I decided to do a sheet pan dinner with the chicken thighs I already had in the fridge. Most of the time I steam vegetables but, hoping to tempt my husband a bit, I decided to season them similar to the way I make Seasoned Oven-Roasted Potatoes, which he loves. He still doesn’t love Brussels sprouts but he ate every last one!

Sheet Pan Chicken and Brussels Sprouts
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

One-pan cleanup is my favorite after-dinner activity and lining the pan with Reynolds nonstick foil makes it even easier. This chicken thigh and Brussels sprouts recipe made dinner extra-simple.

Course: Main Course
Cuisine: American
Servings: 4 people
Author: WW
Ingredients
  • 20 ea. Brussels sprouts cut in half lengthwise
  • 4 ea. boneless, skinless chicken thighs
  • 1 pkg. garlic and herb dry dressing mix I used Good Seasons® Garlic & Herb dressing mix
  • olive oil nonstick spray
  • 2 oz. shredded Parmesan cheese
Instructions
  1. Preheat oven to 350 F. Line a large cookie sheet with nonstick foil.

  2. Place the Brussels sprouts halves in a gallon zip-lock bag, and spray with olive oil nonstick spray.

  3. Close bag and shake to coat sprouts with olive oil. 

  4. Open zip-lock bag. Shake package of dressing mix, then open and sprinkle about 2/3 of the contents over the sprouts. 

  5. Close bag and shake to coat sprouts with dressing mix. Distribute sprouts over half the cookie sheet.

  6. Rinse chicken thighs, shake off excess water, and place in the zip-lock bag. 

  7. Add the rest of the dry dressing mix. Close bag and shake to coat chicken.

  8. Place the chicken thighs on the other half of the cookie sheet. 

  9. Lightly sprinkle Parmesan cheese over Brussels sprouts

  10. Roast for 20-25 minutes, or until chicken thighs are cooked through and Brussels sprouts are tender. 

Recipe Notes

-Depending on the size of the chicken thighs and the appetites involved, this may only serve 2 people.

©2018 Warrior Woman's Kitchen