Sheet Pan Chive & Onion Chicken & Vegetables

Chicken marinade:

• ¾ cup Old Home Chive & Onion Sour Cream Chip Dip & Topper
• 1 lemon, juiced
• 1 tablespoon chopped chives
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 5 – 2 pounds chicken breasts or thighs (3-4 breasts)

Vegetables:

• 1 pound baby potatoes
• 1 pound brussel sprouts, halved and stems removed
• 1 red onion, cut into large chunks
• 3-4 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper

1. Add all the marinade ingredients, except the chicken, to a large bowl – mix to combine. Add the chicken and mix to coat. Cover and refrigerate for at least one hour or ideally overnight.
2. Preheat the oven to 425°F and line a baking sheet with parchment paper.
3. Add the potatoes, brussel sprouts, and onion to the prepared sheet pan. Drizzle with olive oil and season with minced garlic, Italian seasoning, salt and pepper. Use your hands to toss everything together.
4. Place the chicken on the sheet pan between the vegetables.
5. Bake for 25-30 minutes until the vegetables are tender and the internal temperature of the chicken reaches 165°F. If desired, broil for a few minutes to brown the chicken – keeping a close eye so it doesn’t burn.