Ingredients
Step by Step Directions
- Preheat the oven to 400° F. Prep the vegetables by slicing the Brussels sprouts in half and trimming a tiny bit off the stem end. Cut the top off the red onion and peel it, leaving the root end attached. Then, cut the onion bulb in half and each half into six wedges, leaving the wedges attached at the root end. Slice the carrots into 1/2 inch long pieces.
- Quarter the lemons, leaving the grapes whole. Add the prepped produce to a large bowl and set aside.
- Trim any excess skin off the chicken thighs and pat dry with paper towels. Do not rinse the chicken.
- In a small dish, mix 3 tablespoons of olive oil with the paprika, crushed peppercorns, cayenne pepper, and Kosher salt.
- Place the chicken breasts on a large baking sheet, skin side up. Brush both sides with the seasoning and oil mixture.
- Roast chicken for 10 minutes. While the chicken is roasting, pour most of the remaining seasoning and oil mixture over the produce and gently toss. Leave a little of the oil for basting.
- After ten minutes, remove the sheet pan from the oven. Baste the chicken with the reserved oil. Arrange the Brussels sprouts, carrots, and onion around the chicken, then return the sheet pan to the oven. Roast the vegetables with the chicken for 22 minutes.
- Remove the sheet pan from the oven and add the grapes. Roast for an additional 15 minutes. When done, check the internal temperature using an instant-read thermometer. The chicken should register 165°F.
- Meanwhile, pour off any juices from the sheet pan and scrape off any browned bits into a small saucepan. Add the remaining tablespoon of olive oil, chicken broth, lemon juice, and cornstarch, whisking to mix in the cornstarch. Cook on medium heat to the desired thickness.
- Before serving, drizzle the honey over the chicken and vegetables. Sprinkle with chopped parsley and pistachios. Serve with the pan sauce.
Nutrition
Notes
For easier cleanup, you can line the sheet pan with parchment paper or
nonstick aluminum foil. However, the vegetables may not brown as much
on the bottom. The pan sauce can be omitted if desired. This chicken stays nice and
moist, so the sauce is not vital. It does add a nice lemony tang, though. If
you omit the pan sauce, go ahead and serve this right on the sheet pan.
If you don’t like cooked grapes, just substitute another vegetable or more
of the same. The grapes make the dish seem special and add beauty to
the plated food.
If the prep is done ahead of time, this dish is perfect for a weeknight. It
can be on the table in an hour.
nonstick aluminum foil. However, the vegetables may not brown as much
on the bottom. The pan sauce can be omitted if desired. This chicken stays nice and
moist, so the sauce is not vital. It does add a nice lemony tang, though. If
you omit the pan sauce, go ahead and serve this right on the sheet pan.
If you don’t like cooked grapes, just substitute another vegetable or more
of the same. The grapes make the dish seem special and add beauty to
the plated food.
If the prep is done ahead of time, this dish is perfect for a weeknight. It
can be on the table in an hour.
