Sheet Pan Chicken Thighs with Baby Potatoes, Leeks and Brussels Sprouts
Sheet Pan Chicken Thighs with Baby Potatoes, Leeks and Brussels Sprouts.
Prep 10 mins Cook 45 Eat 55 mins
This is my all time favorite Sheet Pan Dinner. I’ve made these Chicken Thighs with Baby Potatoes, Leeks and Brussels Sprouts so many times for a quick dinner for two or four, at a friend’s house, at a rental house, on a boat. I first introduced it into my Quick Dinners Cooking Class in March 2016 and it has been a staple ever since. Everyone loves the flavors of this one and I keep changing it up with whatever I have in my fridge. You could use chicken drumsticks, sub the Dutch Yellow Potatoes for whatever potatoes you have and cut them into bite size pieces, change the Brussels Sprouts for carrots, change out the leeks for thinly sliced onions or a myriad of ideas.
Arugula is always growing in my garden, so that is topped as a healthy garnish, but I might use chopped kale or Swiss Chard if that’s what is over running my garden instead.
I have Melissa Clark, food writer for the New York Times and cookbook author to thank for introducing me to sheet pan dinners. What a great idea for getting dinner on the table in a flash and with no muss, no fuss.
Cut baby potatoes and Brussels Sprouts in half. These easy to prep ingredients are from Melissa’s Produce.
I like to use baby Dutch Yellow Potatoes because they are creamier than the russets and you can use them as is. I cut them in half if necessary so they are all the same size. I also slice the Brussels Sprouts in half to add later…as they don’t need to cook as long as the potatoes
Coat the chicken thighs and potatoes with olive oil, salt, pepper, cumin and Sriracha sauce right on the sheet pan.
Make it in a flash!
Get the chicken and potatoes in a preheated 400° oven fast. Simply set out the chicken thighs and the potatoes on the sheet pan. Toss the whole mess with olive oil, salt and pepper, cumin and everyone’s favorite new ingredient, the Rooster Sriracha Hot Sauce right on the sheet pan. You can adjust the amount of Sriracha to your audience, but don’t leave it out, as it adds to the flavor dimension. Turn the cut potatoes so the skin side is up.
The leeks, Brussels Sprouts and lemon zest will be added to the chicken mixture.
While the chicken is cooking, slice and clean the leeks. I usually slice the leek lengthwise and then crosswise. Use only the white and light green part of the leeks and rinse carefully after slicing to remove any sand hiding between the layers. Add it to a bowl with the Brussels Sprouts, lemon zest and a little olive oil.
After roasting the chicken and potatoes for 15 minutes, add the leek and Brussel Sprout mixture to the sheet pan.
Roast the chicken and potatoes for 15 minutes, then add the sliced leeks, Brussels Sprouts and lemon zest mix to the sheet pan, shifting everything around so that it is well mixed. Place back into the oven for another 30 minutes or until the vegetables are tender and the leeks have wilted and started to brown.
This Yogurt Sauce is Addictive! Make a lot of it!
Mix yogurt, lemon juice and lots of garlic together for a delicious sauce.
Meanwhile, get the yogurt sauce ready. Mix together yogurt, minced garlic and lemon juice to a slighty runny consistency. Prep and wash some arugula leaves.
This Sheet Pan Chicken has carrots in place of the Brussels Sprouts.
The Sheet Pan Chicken with Baby Potatoes, Leeks and Brussels Sprouts is ready when the vegetables are browned and tender. The whole thing looks so appetizing. Look how great it looks with carrots too.
Plate up individual portions for your guests. Top with splashes of the yogurt sauce and arugula leaves.
This dish is best plated up for your guests. Use a spatula to serve a chicken thigh in the center of the plate, surrounded by the veggies. Drizzle some of the yogurt sauce on top and put the bowl on the table because you will definitely want more! Scatter the arugula leaves to garnish. Also, bring the bottle of rooster Sriracha sauce to the table, so each person can ramp up the heat, if they wish.
Sheet Pan Chicken Thighs with Baby Potatoes, Leeks and Brussels Sprouts is a perfect weekday dinner that you can make in a flash! and it is crazy delicious!
More weekday dinners in a flash!
Bow Tie Pasta with Brussels Sprouts, Gorgonzola and Hazelnuts
Sheet Pan Pizza with the One-Minute Pizza Dough
Salmon Cakes with Lemon Basil Sauce
Triple Mustard Chicken in 15 minutes
Sheet Pan Chicken Thighs with Baby Potatoes, Leeks and Brussels Sprouts
A sheet pan dinner should be easy, so use what you have. You could use chicken drumsticks, substitute the Dutch Yellow Potatoes for whatever potatoes you have, change the Brussels Sprouts for carrots, change out the leeks for thinly sliced onions. The baby Dutch Yellow Potatoes and Brussels Sprouts make it quick, because they are so easy to prep. If the potatoes are small, leave them whole or cut the larger ones in half or quarters so that they are all the same size and will cook evenly. You can adjust the amount of Sriracha hot sauce to your audience, but don’t leave it out, as it adds to the flavor dimension
4 large chicken thighs (or 8 small)
1 pound Baby Dutch Yellow Potatoes
2 Tablespoons olive oil
1 teaspoon kosher salt or to taste
1/4 teaspoon black pepper to taste
1 teaspoon ground cumin
1 Tablespoon + Sriracha sauce
3/4 pound Brussels sprouts
1 large leek
2 teaspoons lemon zest
1 cup plain yogurt
2 garlic cloves, minced
2 Tablespoons lemon juice
6 ounces arugula leaves
1. Preheat oven to 400°. Use small baby potatoes or cut them in half or quarters if large, so they are all the same size.
2. Combine the chicken thighs and potatoes on the sheet pan. Toss with olive oil, salt and pepper, cumin and the Sriracha Hot Sauce right on the sheet pan. Turn the cut potatoes so the skin side is up. Bake for 15 minutes.
3. While the chicken is cooking, cut Brussels sprouts in half and slice and clean the leeks. I usually slice the leek lengthwise and then crosswise. Use only the white and light green part of the leeks and rinse carefully after slicing to remove any sand hiding between the layers. Add Brussels sprouts and leeks to a bowl with the lemon zest and a little olive oil.
4. After chicken and potatoes are in the oven for 15 minutes, add the sliced leeks, Brussels Sprouts and lemon zest mix to the sheet pan, shifting everything around so that it is well mixed. Place back into the oven for another 30 minutes or until the vegetables are tender and the leeks have wilted and started to brown.
5. Meanwhile, get the yogurt sauce ready. Mix together yogurt, minced garlic and lemon juice to a slighty runny consistency. Prep and wash some arugula leaves.
6. The Sheet Pan Chicken with Baby Potatoes, Leeks and Brussels Sprouts is ready when the vegetables are browned and tender.
7. This dish is best plated up for your guests. Use a spatula to serve a chicken thigh in the center of the plate, surrounded by the veggies. Drizzle some of the yogurt sauce on top and put the bowl on the table because you will definitely want more! Scatter the arugula leaves to garnish. Also, bring the bottle of Sriracha sauce to the table, so each person can ramp up the heat, if they wish.
Servings: 4 – 368 calories per serving
Sheet Pan Chicken Thighs with Baby Potatoes, Leeks and Brussels Sprouts
Ingredients
- 4 large chicken thighs or 8 small
- 1 pound Baby Dutch Yellow Potatoes
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper to taste
- 1 teaspoon ground cumin
- 1 Tablespoon + Sriracha sauce
- 3/4 pound Brussels sprouts
- 1 large leek
- 2 teaspoons lemon zest
- 1 cup plain yogurt
- 2 garlic cloves minced
- 2 Tablespoons lemon juice
- 6 ounces arugula leaves
Instructions
- Preheat oven to 400°. Use small baby potatoes or cut them in half or quarters if large, so they are all the same size.
- Combine the chicken thighs and potatoes on the sheet pan. Toss with olive oil, salt and pepper, cumin and the Sriracha Hot Sauce right on the sheet pan. Turn the cut potatoes so the skin side is up. Bake for 15 minutes.
- While the chicken is cooking, cut Brussels sprouts in half and slice and clean the leeks. I usually slice the leek lengthwise and then crosswise. Use only the white and light green part of the leeks and rinse carefully after slicing to remove any sand hiding between the layers. Add Brussels sprouts and leeks to a bowl with the lemon zest and a little olive oil.
- After chicken and potatoes are in the oven for 15 minutes, add the sliced leeks, Brussels Sprouts and lemon zest mix to the sheet pan, shifting everything around so that it is well mixed. Place back into the oven for another 30 minutes or until the vegetables are tender and the leeks have wilted and started to brown.
- Meanwhile, get the yogurt sauce ready. Mix together yogurt, minced garlic and lemon juice to a slighty runny consistency. Prep and wash some arugula leaves.
- The Sheet Pan Chicken with Baby Potatoes, Leeks and Brussels Sprouts is ready when the vegetables are browned and tender.
- This dish is best plated up for your guests. Use a spatula to serve a chicken thigh in the center of the plate, surrounded by the veggies. Drizzle some of the yogurt sauce on top and put the bowl on the table because you will definitely want more! Scatter the arugula leaves to garnish. Also, bring the bottle of Sriracha sauce to the table, so each person can ramp up the heat, if they wish.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
I love sheet dinners and this one looks so delicious.