Sheet Pan Chicken and Vegetables

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6

Ingredients
2 tablespoons salted butter or coconut oil melted
2 cloves garlic minced
1½ teaspoons salt divided
1 teaspoon black pepper divided
¾ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon ground coriander
1/8 teaspoon cayenne pepper
6 skin-on bone-in chicken thighs (can swap for chicken breasts but cooking time may change)
1 medium head cauliflower cut into 1-inch florets
½ pound Brussels sprouts quartered
4 slices thick-cut bacon cut into 1-inch pieces
2 tablespoons avocado oil

Instructions
Preheat the oven to 450°F.
In a small bowl, stir together the melted butter, garlic, ¾ teaspoon of the salt, ½ teaspoon of the pepper, cumin, paprika, coriander, and cayenne. Brush the mixture over the tops of the chicken thighs.
In a large bowl, combine the cauliflower, Brussels sprouts, and bacon. Drizzle with the avocado oil and sprinkle with the remaining ¾ teaspoon of salt and ½ teaspoon of pepper. Toss to coat well.
Spread the vegetables out in a rimmed baking sheet. Place the chicken thighs on top. Bake 35 to 40 minutes until the center of the chicken thighs registers 165°F on an instant-read thermometer.
Turn on the broiler and set the pan on the second highest rack of the oven. Broil 2 to 4 minutes to brown the chicken.