Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb Brussels sprouts, halved
  • 1 lb sweet potatoes, 1-inch cubes
  • 1 cup carrots, sliced into rounds
  • 1 medium red onion, cut into thick wedges
  • 3 tbsp olive oil
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp maple syrup

Instructions:

  1. Preheat oven to 400°F (200°C). In a large mixing bowl, toss the halved Brussels sprouts, cubed sweet potatoes, carrots, and red onion with half of the olive oil and half of the seasoning blend until evenly coated.
  2. Pat the chicken thighs dry with a paper towel. Rub the remaining olive oil and seasoning onto the chicken skin and meat.
  3. Arrange the chicken on a large rimmed baking sheet, skin-side up, and scatter the vegetables around them, ensuring about an inch of space between pieces to allow for roasting.
  4. Roast in the oven for 30 minutes until the chicken skin is golden brown and sweet potatoes are tender.
  5. Let the meat rest on the pan for 5 minutes before serving to allow juices to redistribute.