I’ve gotten into a really good routine of sharing our suppers on Instagram stories every night. It’s something I do nightly anyway, so sharing it just makes it more fun. And from what I’ve received back, it’s helpful, too (which for this enneagram 7, it is what has helped keep me consistent, too).
It feels like a throwback to old school blogging; no fancy pictures, just me in my kitchen showing you what we are eating for the night and some details about our day. It’s real. It’s connection. It’s fun.
However, it’s made me less consistent with sharing those meals here outside of my monthly meal round ups, which you can always find under Dinner Ideas under the Feeding a Family tab.
So I’m going to do better about sharing the meals in blog format, too, for easier referencing. I got away from it for a bit because writing perfect recipes can be intimidating. As you know, I don’t share my meals because I’m a professional chef, but more so because I’m not. I’m just another mom juggling soccer and swim practice and trying to feed her family wholesome, nutritious meals that they will actually eat. This is one of them!
This chicken thigh and potato sheet pan dinner is in constant rotation around here because it’s simple, cleans up quickly, is versatile (switch up to whatever seasonings or hearty veggies you want), and the kids eat it. H actually calls this meal “yummy chicken” because she likes it so much. For K, I have to pull the chicken off the bone into bite-sized pieces, but she eats it and all the veggies (sometimes with ketchup), so it’s a win.
This meal is great for:
- Nights when you want easy and nutritious.
- Nights when you need affordable (chicken thighs are so much more flavorful than breasts and are so much cheaper).
- Nights when you have time to chop, or chopped the night before.
- Nights when you are at home (it takes an hour to cook, but most of that is hands off).
- Nights when you need easy clean up (just toss the parchment paper and wash the cutting board).
I hope you enjoy this simple chicken thigh and potato sheet pan dinner and hope that you make it your own- your veggies of choice, your preferred seasoning (I prefer the simple one listed below), your favorite dipping sauce. Happy eating!
This simple and nutritious one sheet pan meal will feed the whole family (each with their own dipping sauce of choice if they need some encouragement) and clean up quickly.
8 bone-in, skin on chicken thighs
3–4 lbs of potatoes (any type, I use golden and sweet), diced
1–2 lbs of Brussels sprouts, halved or quartered depending on size (try to aim for same size as potato dices)
Salt and Pepper
Preheat oven to 400 degrees and line two large sheet pans with parchment paper.
Add diced potatoes to a large bowl. Add olive oil (3-4 Tbsp), garlic powder, salt and pepper. Mix to coat well and spread out into a single layer on sheet pans. Put into the oven and set timer for 20 minutes.
Add chopped Brussels sprouts to the bowl the potatoes were in. Season with olive oil, garlic powder, salt and pepper. Toss to coat.
Portion off some salt, pepper, and garlic powder into a small bowl to use while you season the chicken. Pat the chicken dry then lift up the skin and sprinkle on seasoning. Replace skin and sprinkle seasoning on top.
Wash the dishes while the potatoes finish their 20 minutes.
After 20 minutes, pull potatoes out of the oven and add Brussels sprouts. Mix well. Place seasoned chicken on top of potatoes and Brussels sprouts and return the sheet pans to the oven. Set timer for 40 minutes.
After 40 minutes, switch oven to broil for a crispier chicken skin. This will only take a minute or two so watch carefully.
Enjoy as is or serve with favorite dipping sauce- mustard based BBQ, ketchup, hot pepper vinegar, etc.