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Sheet Pan Cracked Pepper & Lemon Chicken Thighs and Vegetables


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


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.

Step 2

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

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.

Step 4

Preheat oven to 400°F.

Step 5

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

Step 6

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

Step 7

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

Step 8

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

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Cracked Pepper & Lemon Seasoning

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