Ingredients:
- 4 chicken thighs
- 1 cup baby carrots
- 1 cup Brussels sprouts, halved
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Place chicken thighs and vegetables on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake for 35-40 minutes, until chicken is cooked through and vegetables are tender.