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CRISPY CHICKEN & AUTUMN ROASTED VEGGIES SHEET PAN DINNER

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Ingredients
  

Chicken

  • Ingredients
  • 4-6 chicken thighs
  • 3 Tablespoons Avocado oil or olive oil
  • 1/2 teaspoon Seasoning salt
  • 2 teaspoons Garlic powder
  • 2 teaspoons Paprika
  • 1/2 teaspoon whitepepper or black pepper

Veggies

  • Brussels sprouts
  • Mix of 3 color potato or Yukon gold
  • carrots
  • 1 red bell pepper
  • Salt & pepper to taste
  • balsamic dressing

Balsamic Dressing

  • 1 Tablespoon of fresh rosemary or 1 teaspoon of dried
  • 3 teaspoons of fresh thyme or 1/4 teaspoon of dried
  • 1/2 teaspoon dried dried basil
  • 1/2 teaspoon garlic powder
  • 3 Tablespoons of balsamic vinegar
  • 1/4 cup olive oil or avocado oil

Instructions
 

  • Preheat oven to 400 degrees. 
  • Rub chicken with seasoning salt, paprika, garlic powder, white pepper and avocado oil and set aside. 
  • Combine ingredients to make balsamic dressing and coat all the veggies evenly. 
  • Place chicken on top of veggies and Bake for 40 minutes. 
  • Remove from oven and sprinkle freshly grated Parmesan and sliced almonds. 

Notes

If you like your veggies really soft then bake them alone for 15 minutes before you put the chicken on top and after the 15 minutes are up add the chicken on top and put back in the over for 40 minutes..