Herb-Roasted Chicken with Sweet Potatoes and Brussels Sprouts

A one-pan meal featuring golden-skinned chicken thighs roasted with caramelized sweet potatoes and nutty Brussels sprouts, infused with rosemary and thyme.

Cuisine: American

Category: One Pot

Prep: 20 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

• 1.5 lbs, bone-in and skin-on Chicken thighs
• 2 medium, peeled and cubed Sweet potatoes
• 1 lb, trimmed and halved Brussels sprouts
• 3 tbsp Olive oil
• 4 cloves, minced Garlic
• 1 tsp, chopped Rosemary
• 1 tsp, chopped Thyme
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Pat chicken thighs dry and season with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: In a large bowl, toss 2 medium peeled and cubed sweet potatoes and 1 lb trimmed and halved Brussels sprouts with 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp chopped rosemary, 1 tsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Step 3: Spread vegetables in a single layer on a roasting pan. Place chicken thighs on top, skin-side up.
4. Step 4: Roast for 40 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.