Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 2 large sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 lb Brussels sprouts, halved and trimmed
  • 1 large red onion, cut into thick wedges
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, smashed
  • 1 tbsp fresh rosemary, finely minced
  • 1 tsp smoked paprika
  • 1.5 tsp sea salt
  • 1 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the sweet potatoes, Brussels sprouts, and red onion with half of the olive oil, salt, and pepper.
  3. Spread the vegetables across a large rimmed sheet pan in a single layer, ensuring they aren't overcrowded.
  4. Pat the chicken thighs bone-dry with paper towels to ensure crispy skin.
  5. Rub the remaining olive oil, rosemary, smoked paprika, and smashed garlic over the chicken thighs.
  6. Nestle the chicken among the vegetables on the sheet pan, skin-side up.
  7. Roast for 40 minutes, or until the chicken reaches an internal temperature of 175°F (80°C) and the vegetables are tender and caramelized.