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One Pan Roasted Chicken and Vegetables

  • 15 minutes
  • 45 minutes
  • 4 servings
  • 15 minutes
  • 45 minutes
  • 4 servings

Ingredients

  • 8 bone-in chicken thighs (2 lb/1 kg)

  • 1 tsp (5 mL) salt, divided

  • 1/2 tsp (2 mL) freshly ground pepper, divided

  • 1 tsp (5 mL) dried thyme, divided

  • 1 tsp (5 mL) dried rosemary, divided

  • 2 sweet potatoes, peeled and chopped into large chunks

  • 1/2 lb (250 g) baby red or white potatoes, halved

  • 1/2 lb (250 g) Brussels sprouts, trimmed and halved

  • 2 cloves garlic, minced

  • 1/4 cup (60 mL) melted butter

Instructions

Preheat oven to 400° F (200°C). Season chicken with half each salt, pepper, thyme and rosemary.

Arrange seasoned chicken on one end of parchment paper lined rimmed baking sheet.

Toss sweet potatoes, baby potatoes and Brussels sprouts and garlic with melted butter and remaining salt, pepper, thyme and rosemary.

Roast, stirring vegetables occasionally for 40 to 45 minutes or until vegetables are tender and internal temperature of chicken is 165°F (74°C).

TIP: Garnish with fresh chopped parsley if desired.