This easy, one-pan recipe from Penny Kovacs (@pennysprimal) is sure to be a hit! Chicken thighs add a juicy boost of flavor, and the ingredients are easy to throw together on those busy weeknights.
INGREDIENTS
- 6 chicken thighs, on the bone with skin on
- 1 red bell pepper, sliced thin
- 1 lb Brussel sprouts, trimmed & cut in half
- 14 oz can artichoke hearts, packed in water & drained
- 2 cups grape or cherry tomatoes
- 1 cup Kalamata olives
- 1 lb baby whole potatoes, cut in half
- 1 lemon, sliced
DRESSING
- 2/3 cup olive oil
- 1/2 cup red wine vinegar
- 2 cloves garlic, minced
- 1/2 tsp oregano
- 1/2 tsp basil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp dijon mustard
DIRECTIONS
- Combine all dressing ingredients in a jar and shake well.
- Marinate chicken in about 1/2 cup of the dressing for several hours or overnight.
- Preheat oven to 350 & line a large, rimmed pan with parchment paper.
- Place Brussels, potatoes, peppers & lemon slices in a bowl & add 1/4 cup of the dressing, tossing to coat.
- Place veggies & chicken on pan.
- Roast 45 minutes.
- Add tomatoes, olives, artichokes & remaining dressing to pan.
- Roast another 15 mins or until Brussels & potatoes are fork tender.
- Enjoy this recipe by Penny's Primal!