Description
A comforting dish that combines tender chicken thighs with a medley of vibrant root vegetables, perfect for celebrating the flavors of fall.
Ingredients
- Chicken thighs: 4 pieces (bone-in, skin-on for best flavor)
- Sweet potatoes: 2 medium (peeled and cut into 1-inch cubes)
- Carrots: 3 medium (peeled and cut into 1-inch pieces)
- Brussels sprouts: 1 pound (trimmed and halved)
- Olive oil: 3 tablespoons
- Garlic: 4 cloves (minced)
- Fresh rosemary: 2 teaspoons (chopped, or 1 teaspoon dried)
- Salt: 1 teaspoon (to taste)
- Black pepper: 1 teaspoon (to taste)
Instructions
- Prep the chicken thighs by patting them dry and trimming excess fat.
- Peel and cut the sweet potatoes and carrots into 1-inch pieces, and halve the Brussels sprouts.
- In a large bowl, combine the sweet potatoes, carrots, and Brussels sprouts with olive oil, garlic, rosemary, salt, and pepper.
- Season the chicken thighs with salt, pepper, and half of the minced garlic.
- Arrange the chicken in the center of a large baking sheet and surround it with the seasoned vegetables.
- Preheat the oven to 425°F (220°C) and roast for about 35-40 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Let the dish rest for a few minutes before serving, garnishing with fresh rosemary if desired.
Notes
- Feel free to swap in other seasonal vegetables like parsnips or butternut squash.
- Monitor cooking times as they may vary based on the size of the chicken and vegetables.
- Use a meat thermometer to ensure chicken is cooked through.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Autumn Harvest, Chicken, Root Vegetables, Sheet Pan, Fall Recipe