Ingredients
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-
16
-
2
-
4
-
1 3/4
-
-
1
-
1 1/2
-
-
-
-
-
-
-
Directions
This one-pot chicken dish is perfect for the cooler weather. I make this dish all the time because its so easy, so good and so simple to make. Made with just 5 ingredients not counting salt and pepper its also Whole30 and Paleo-friendly. Some other simple one-dish meals that you might want to try are Sheet Pan Balsamic-Herb Chicken and Vegetables and One Pan Roasted Potatoes, Sausage and Peppers.,,This well-balanced meal gives you protein, vegetables, and carbs all in one dish. The sweet potatoes are a healthy carb with more fiber than regular potatoes and are slightly lower on the glycemic index.,You can switch out the sweet potatoes with butternut squash, baby red potatoes or another healthy autumn vegetable.,Swap the chicken thighs for any bone-in, skin-on chicken parts.,Braised Chicken with Mushrooms and Leeks,Chicken Thighs with Artichoke Hearts and Feta Cheese,Air Fryer Asian-Glazed Boneless Chicken Thighs,Embarrassingly Easy Crock Pot Salsa Chicken Thighs,Pollo in Potacchio (Italian Braised Chicken)
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Steps
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1
Done
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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 |
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2
Done
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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. |
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3
Done
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Bake 30 Minutes, Set the Chicken Aside and Stir the Vegetables. |
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4
Done
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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. |
