ROSEMARY CHICKEN AND ROASTED VEGETABLES
Steve Sandona October 16 · I love this recipe and honestly, I am not a fan of brussel sprouts! I get a lot of recipes from Pinterest or Yummly and often the pictures are far better than the outcome and I have to adapt them. However, this one was just as good as the pictures and the only thing I changed was I used skinless organic thighs. The recipe is from Off The Eaten Path Blog https://www.offtheeatenpathblog.com/sheet-pan-chicken/ : 1 lb skinless organic chicken thighs or breasts 1 sweet potato, chopped into 1/2 to 1 inch pieces 1 pint Brussels sprouts, halved 1 apple, chopped into 1 inch pieces 1 red onion, chopped olive oil 2-3 teaspoons garlic 5-6 sprigs fresh rosemary salt and pepper to taste Place chicken in a large plastic bag or bowl. Combine 1/3 cup olive oil, garlic, rosemary, salt and pepper and shake or stir until chicken is coated. Marinate for one hour in the refrigerator, up to overnight. Preheat oven to 425 degrees. Chop sweet potatoes, Brussels sprouts, red onion and apple, spread on a sheet pan with 2 tablespoons olive oil, salt and pepper. Stir to coat vegetables in oil. Place chicken on a separate sheet pan (this allows the chicken and vegetables to both roast without the vegetables being steamed in the chicken's juices). Place the sheet pan with veggies on the top rack and the sheet pan with chicken on the bottom rack. Roast for 30-40 minutes until veggies are browned. Move chicken to the top rack of the oven and switch to broiler. Broil the chicken for about 5 minutes until skin browned and crispy.