1 ½pounds(680g)sweet potatoespeeled and cut into bite size pieces
¼cup(59ml)extra virgin olive oil
1teaspoonkosher salt
1teaspoonground black pepper
1teaspoongarlic powder
1teaspoononion powder
½teaspoondried thyme
½teaspoonchili powder
1pound(454g)brussels sproutstrimmed and cut in half
Instructions
Preheat the oven to 400 °F (204 °C) and line a large baking sheet with parchment paper or non-stick aluminum foil.
Add the chicken legs to a large bowl and drizzle a little olive oil on the legs then sprinkle in the lemon & pepper seasoning. Toss to coat all of the chicken.
Remove the chicken and lay the pieces out on the baking sheet.
Next, add the sweet potatoes to the large bowl.
Mix the olive oil, salt, pepper, garlic powder, onion powder, dried thyme and chili powder together in a bowl, then pour half of it over the sweet potatoes.
Stir to combine, then add the sweet potatoes to the other half of the baking pan and spread them out so they bake evenly.
Bake for 15 minutes.
In the meantime, add the brussels sprouts to the bowl that was used for the sweet potatoes and pour in the remaining olive oil spice blend and stir to combine.
Once the first 15 minutes have passed, remove the pan from the oven, flip the chicken over and move the sweet potatoes around to make space in the middle for the brussels sprouts.
Add the brussels sprouts to the baking pan in an even layer and bake for another 20-30 minutes, flipping the chicken again and stirring the vegetables halfway through to ensure it doesn't burn.
Bake until the internal temperature of the chicken reaches 165 °F (74 °C) and veggies have lightly browned on the bottom.
Remove it from the oven and let it cool for 10 minutes before serving. Or if you are meal prepping, let it cool for 45 minutes to an hour, then store.
Notes
Storage options: Before storing, allow the chicken and vegetables to cool completely. This sheet pan dinner can be stored in the fridge for up to 5 days in the fridge in an airtight container. If freezing, divide into airtight meal prep boxes for easy thawing and freeze for up to 6 months. Once frozen, to thaw the meal in the microwave set the heat to defrost for 3 minutes, stir then heat at regular heat for 1 minutes, then stir and heat again as needed. To thaw in the fridge, simply place the meal in the fridge for 24-48 hours before you plan on eating it.