Chicken Sheet Pan Dinner for 2

Instructions

• 1

  Place the potatoes, carrots, shallots, thyme, ½ tablespoon oil, ½ teaspoon salt and pepper in a bowl and toss to coat. Spread the vegetables over the base of the roasting pan. Reserve and do not wash the bowl.

• 2

  Insert the oven rack into position 3 Up. Set the oven to Air Fry, Super Convection, 400°F, for 40 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 3

  Place the Brussels sprouts in the reserved bowl and toss in the residual oil and salt. Set aside.

• 4

  Place the chicken pieces on top of the vegetables. Drizzle with the remaining ½ tablespoon oil and season with the remaining ½ teaspoon salt, and pepper.

• 5

  Once preheated, place the pan in the oven and air fry for 40 minutes. When the oven signals, add the Brussels sprouts and continue cooking. Meanwhile, make the dressing.

• 6

  To make the lemon dressing, whisk the zest, juice and oil together. Set aside.

• 7

  The chicken should be golden brown and cooked through when a meat thermometer inserted into the thickest part, away from the bone, reads a minimum of 165°F. If not, press A Bit More.

  Tip: The cooking time will vary depending on the shape, weight and size of your chicken. For best results, test for doneness 5 to 10 minutes before the end of the cook. It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 8

  Drizzle the zesty dressing over the chicken and vegetables and serve.