Rate this recipe!
| Servings |
|
Ingredients
- 5 boneless, skinless chicken thighs
- 4 tbsp olive oil - divided
- 1 1/2 tbsp red wine vinegar
- 3 cloves garlic - minced
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp dried rosemary
- salt + pepper
- 1 large sweet potato - peeled and chopped
- 1 small butternut squash - peeled, seeds removed, and chopped
- 1 lb brussels sprouts - halved
- 2 apples - cored and sliced
- 1 large sweet onion - peeled and chopped
Ingredients
|
Rate this recipe!
|
Instructions
- Preheat oven to 450 degrees F. Combine chicken, 2 tbsp of olive oil, vinegar, garlic, herbs, salt, and pepper into a zip-lock bag and set aside. Place sweet potato, squash, brussels sprouts, apples, and onion on a large rimmed baking sheet. Drizzle the chopped fruit and vegetables with 2 tbsp of olive and toss well to evenly coat. Season with salt and pepper to taste. Set the chicken on top of the fruit and vegetables.
- Roast in the oven for about 30 minutes, until the vegetables are tender and the chicken is cooked through (or the internal temperature of the chicken reaches 165 degrees F).
@miss_hendy
This one is go to in our house!
@miss_hendy
This one is go to in our house! I switch the Brussels sprouts w parsnips.
Has anyone switched chicken breasts for the thighs?
I haven’t, but I think doing a mix of chicken breast and thighs would add more flavour and possibly more moist. Might try that combo out this week!
This was easy enough that my 14yo daughter made it ans it was so delicious! Leftovers were great too!
That’s great to hear, Gwendolyn! ?