Garlic Rosemary Chicken and Fall Vegetables
Garlic rosemary chicken thighs roasted on one sheet pan with sweet potatoes, Brussels sprouts, apples, and red onion. Cozy fall flavors, crisp edges, and juicy chicken in about an hour with minimal prep and cleanup.
Servings: 4 servings
Calories: 391.66kcal
Equipment
Ingredients
- 1 pound bone-in skin-on chicken thighs
- 1 pound Brussels sprouts trimmed and halved
- 1 large sweet potato peeled and cut into ¾-inch cubes
- 1 apple Honeycrisp or Gala, cored and cubed
- 1 small red onion sliced into wedges
For the Marinade
- 3 tablespoon olive oil
- 4 garlic cloves minced
- 1 teaspoon fresh rosemary chopped (or ½ teaspoon dried)
- 1 teaspoon fresh thyme chopped (or ½ teaspoon dried)
- 1 tablespoon maple syrup Sub for honey
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a small bowl, whisk together olive oil, garlic, rosemary, thyme, maple syrup, Dijon mustard, lemon juice, salt, and pepper.3 tablespoon olive oil, 4 garlic cloves, 1 teaspoon fresh rosemary, 1 teaspoon fresh thyme, 1 tablespoon maple syrup, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon salt, ½ teaspoon black pepper
- Place chicken thighs in a large bowl or ziplock bag. Pour half of the marinade over the chicken (reserve the rest for the veggies) and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.1 pound bone-in
- Preheat oven to 425°F.
- Toss Brussels sprouts and sweet potato cubes with the reserved marinade. Spread in an even layer on the sheet pan and roast for 12–15 minutes to give them a head start. This ensures the veggies come out tender.1 pound Brussels sprouts, 1 large sweet potato
- Remove from the oven. Add apple and red onion to the pan and toss gently with the other vegetables. Nestle the chicken thighs skin-side up among the vegetables.1 apple, 1 small red onion
- Bake for 30 minutes, or until chicken reaches 165°F internally and skin is golden, and vegetables are tender.
- For crispy chicken skin, broil for 3-5 minutes at the end.
Notes
- Meal prep: Roast a double batch of veggies and store them separately for quick lunches or easy sides later in the week.
- Using boneless thighs or wings: Reduce the baking time to about 20–25 minutes.
Nutrition
Serving: 1serving | Calories: 391.66kcal | Carbohydrates: 35.47g | Protein: 23.17g | Fat: 18.82g | Saturated Fat: 4.12g | Polyunsaturated Fat: 2.37g | Monounsaturated Fat: 10.81g | Trans Fat: 0.08g | Cholesterol: 58.68mg | Sodium: 731.69mg | Potassium: 1051.6mg | Fiber: 7.94g | Sugar: 13.93g | Vitamin A: 8929.91IU | Vitamin C: 105.08mg | Calcium: 106.94mg | Iron: 2.88mg
