Sheet Pan Chicken & Veggies

This one-dish winner uses chicken thighs in place of a whole bird for minimal effort and maximum flavor.

Ingredients

• 6 bone-in chicken thighs, about 2½ lbs.
• 4 tsp. 25% less-sodium Montreal chicken seasoning
• 1 lb. baby potatoes, quartered
• 1 red onion, sliced ½” thick
• 1 (12 oz.) pkg. fresh hearty vegetables, such as Brussels sprouts, carrots and beans, thawed

Instructions

1. Heat oven to 400°F. Coat large rimmed baking sheet with cooking spray. Place chicken in center of pan; sprinkle with 2 tsp. seasoning.
2. Coat potatoes and onions with cooking spray; toss with 1 tsp. seasoning. Place next to chicken. Coat vegetables with cooking spray; toss with remaining 1 tsp. seasoning.
3. Place on opposite side of chicken. Roast until meat thermometer inserted in thickest part of thigh reads 170°F and juices run clear, 25-30 min. Let stand 10 min. before serving.