This chicken thigh tray bake recipe is fuss-free and perfect for a speedy weeknight family dinner. Simply throw chicken and Brussels sprouts, cauliflower and carrots onto a sheet pan and toss with a flavorful marinade.
2large carrots, cut into 1 piece sticks on the bias
¼cupolive oil
1tablespoonDijon mustard
1tablespoonlemon juice
2teaspoonhoney
2teaspoondried thyme
½teaspoonsalt
Instructions
Preheat oven to 400F. In a large baking tray or sheet pan, arrange vegetables in one layer and nestle chicken in between.
In a small bowl, whisk olive oil with Dijon, lemon juice honey, thyme and salt. Drizzle mixture all over vegetables and chicken, use a spatula or your hands to make sure everything has been covered.
Roast in the oven for 30-35 minutes until vegetables are tender and chicken has started to brown and has reached 165F internal temperature. If the chicken hasn't browned enough, turn on the broiler and broil for 2-3 minutes, watching carefully to avoid burning.
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