Sheet Pan Roasted Garlic Herb Chicken with Potatoes and Brussels
Potato And Brussel Sprout Sheet Pan. Wash potatoes (do not peel) and dice into ½″ cubes. Sprinkle lemon pepper and seasoned salt over the.
Sheet Pan Roasted Garlic Herb Chicken with Potatoes and Brussels
Sprinkle lemon pepper and seasoned salt over the. Place potatoes in a large bowl and drizzle with 2 tablespoons of the olive oil and season to taste with salt and pepper; Line a rimmed baking sheet with parchment paper. Wash potatoes (do not peel) and dice into ½″ cubes. Web preheat oven to 400°f. Toss all ingredients in a large bowl and place in a. Combine potatoes and brussels sprouts in a large bowl. Preheat oven to 425° f. Line a large baking sheet with foil. Wash brussels sprouts and cut in half (or quarters if they’re extra large).
Combine potatoes and brussels sprouts in a large bowl. Wash potatoes (do not peel) and dice into ½″ cubes. Line a rimmed baking sheet with parchment paper. Place the sprouts, potatoes, and garlic on a half sheet pan. Combine potatoes and brussels sprouts in a large bowl. Toss all ingredients in a large bowl and place in a. Web preheat oven to 400°f. Preheat the oven to 400 degrees f (200 degrees c). Spread in a single layer. Wash brussels sprouts and cut in half (or quarters if they’re extra large). Toss brussels sprouts, potatoes, oil, salt, chili powder, garlic powder and pepper together on a large rimmed baking sheet;
