sheet pan chicken, sausage and peppers

I have been eating gluten free for eight months now (I will be sharing more about this journey in later posts) but the change in my diet has changed my life. But I will admit at times it can be challenging because of all the meal prep we have to do. One our favorite tricks for eating good healthy food is incorporating lots of sheet pan meals into our weekly menu. Sheet pan cooking is quick and easy prep time and the outcome is really delicious!

INGREDIENTS: 

8-9 chicken thighs

8 pre-cooked organic chicken sausage 

4-5 potatoes cut into quarters

2 red bell peppers sliced

2 yellow bell peppers sliced

2 orange bell peppers sliced

1 green bell pepper sliced

10 garlic cloves

2-3 TSP ghee (or preferred oil)

1 med red onion

1-2 TSP Herbes de Provence

Salt and pepper to taste

Preheat oven to 450 degrees 

In a large bowl, mix all ingredients together with the avocado oil.

Make sure everything is coated with oil and seasoning.

Spread everything out on an oiled sheet pan.

Cook at 450 degrees for 10 minutes or until the chicken skin is nice and brown.

Reduce heat to 350 degrees and cook until the chicken is done. The time will depend on the amount of chicken. It typically takes around 45-60 minutes for 8-9 chicken thighs.

Let the chicken rest for 5 minutes and enjoy!