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.
Preheat oven to 350 F. Line a large cookie sheet with nonstick foil.
Place the Brussels sprouts halves in a gallon zip-lock bag, and spray with olive oil nonstick spray.
Close bag and shake to coat sprouts with olive oil.
Open zip-lock bag. Shake package of dressing mix, then open and sprinkle about 2/3 of the contents over the sprouts.
Close bag and shake to coat sprouts with dressing mix. Distribute sprouts over half the cookie sheet.
Rinse chicken thighs, shake off excess water, and place in the zip-lock bag.
Add the rest of the dry dressing mix. Close bag and shake to coat chicken.
Place the chicken thighs on the other half of the cookie sheet.
Lightly sprinkle Parmesan cheese over Brussels sprouts
Roast for 20-25 minutes, or until chicken thighs are cooked through and Brussels sprouts are tender.
-Depending on the size of the chicken thighs and the appetites involved, this may only serve 2 people.
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