Ingredients
olive oil spray
16ozbrussels sprouts,halved
16ozsweet potatoes,(2 medium), peeled and diced ¾-inch
28ozchicken thighs,(4 large pieces), on the bone, with skin
1¾tspkosher salt
fresh black pepper,to taste
1tspgarlic powder
1½tspdried rosemary
Preparation
Preheat oven to 425 degrees 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 ¾ 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 for 30 minutes, set the chicken aside and stir the vegetables.
Place the chicken back in the dish skin side up and cook for about 30 to 35 minutes more until the chicken skin is browned and the vegetables are roasted and tender. Optional, broil 2 to 3 minutes for a crisper skin.
