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Barbecue Chicken and Brussels Sprout Sheet Pan Dinner
Ingredients
  • 4 bone-in, skin-on chicken thighs (1 ½ to 2 pounds)
  • 2 small sweet potatoes, peeled and cut into 6 to 8 wedges each
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon chili powder
  • Kosher salt and freshly ground black pepper
  • ¾ pound (about 3 cups) Brussels sprouts, halved and quartered depending on size
  • ¼ cup barbecue sauce
Steps
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