Baked Chicken Thighs with Brussels Sprouts and Sweet Potato
Prep Time: 10mins
Cook Time: 1hr
Total Time: 1hr10mins
Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, a quick and easy one-pot chicken dinner for a chilly, fall night.
olive oil spray
2mediumsweet potatoes (8 oz each) (peeled and diced 3/4-inch)
4large chicken thighs(on the bone, with skin (7 ounces each))
1 3/4tspkosher salt
fresh black pepper(to taste)
1 1/2teaspoondried rosemary
Preheat oven to 425Â°F. Spray an oval baking dish with oil.
Place the sweet potatoes on one side and the Brussels sprouts on the other. Spritz the vegetables with olive oil and season with 3/4 teaspoon salt, black pepper to taste.
Season both sides of the chicken with 1 teaspoon salt, garlic powder and rosemary. Place chicken thighs on top of the vegetables, skin side down.
Bake 30 minutes, set the chicken aside and stir the vegetables.
Place the chicken back in the dish skin side up and cook until the chicken skin is browned and the vegetables are roasted and tender, about 30 to 35 minutes more. Optional, broil 2 to 3 minutes for crisper skin.