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Sheet Pan Cracked Pepper & Lemon Chicken Thighs and Vegetables

Sheet Pan Cracked Pepper & Lemon Chicken Thighs and Vegetables

Directions

Prep

30 minutes

Cook

30 minutes

Total

60-90 min.

  1. Step 1

    In a large bowl or resealable bag, combine Dijon mustard, Kinder's Cracked Pepper & Lemon Seasoning and 1/4 cup olive oil. Mix well.

  2. Step 2

    Place chicken thighs in the olive oil and Cracked Pepper & Lemon mixture, toss to coat.

  3. Step 3

    Set aside while you prepare the vegetables. (This step can be done ahead of time and chicken stored in the refrigerator. Remove from refrigerator 20 minutes before cooking.

  4. Step 4

    Preheat oven to 400°F.

  5. Step 5

    Place Brussels Sprouts and red onion on a sheet pan lined with parchment paper or foil.

  6. Step 6

    Drizzle with 2 Tablespoons olive oil and The Blend Seasoning and toss to coat.

  7. Step 7

    Place chicken thighs on sheet pan, making sure that everything is in one layer.

  8. Step 8

    Cook for 30-35 minutes, or until internal temperature of the chicken registers 165°F and the Brussels Sprouts are tender.

30 minutes Prep

30 minutes Cook

4 Servings

Ingredients

1 red onion, sliced into wedges

1 pound Brussels Sprouts, outer leaves trimmed and cut in half (if very large, cut into quarters)

4 bone in, skin on chicken thighs

1 Tablespoon Dijon mustard

1/2 cup, plus 2 Tablespoons olive oil, divided

1 Tablespoon Kinder's Cracked Pepper & Lemon Seasoning

1/2 Tablespoon Kinder's The Blend Seasoning

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