BAKED CHICKEN THIGHS WITH BRUSSELS SPROUTS AND SWE
Category
Entrees - Maindishes
Sub
Category
Gluten-Free
Servings
4
Preptime
1Hr10min Total
Ingredients
olive oil spray
16 ounces Brussels sprouts, halved
2 medium sweet potatoes (8 oz each) , peeled and diced 3/4-inch
Can Substitute Butter nut Squash for sweet potato
4 large chicken thighs, on the bone, with skin (7 ounces each)
1 3/4 tsp kosher salt
fresh black pepper, to taste
1 teaspoon garlic powder
1 1/2 teaspoon dried rosemary
Instructions
Preheat oven to 425F. 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.
