Thank you Pinterest for another delicious recipe that is oh so good. I had a friend over for dinner who is less than amused with vegetables and this was a hit. It is the perfect balance of sweetness with the sweet potatoes. This would be a perfect Thanksgiving or Christmas recipe & it is healthy, which is an added BONUS. This will definitely be a recipe that I make again. It is absolutely perfect for autumn evenings. Hope you all enjoy it as much as I did.
Ingredients
- 4 - 5 (6 - 7 oz) bone-in, skin on chicken thighs
- 4 Tbsp olive oil, divided
- 1 1/2 Tbsp white wine vinegar
- 3 cloves garlic, minced
- 1 Tbsp each minced fresh thyme, sage and rosemary, plus more for serving
- Salt and freshly ground black pepper
- 1 large sweet potato, chopped into 3/4-inch cubes
- 1 lb Brussels sprouts, sliced into halves (I used asparagus)
- 2 fuji apples, cored and sliced into half moons about 3/4-inch thick
Directions
- Preheat oven to 450 degrees.
- Set aside and let rest while chopping veggies.
- Cook chicken thighs until golden brown on a lined baking sheet
- Place sweet potato, Brussels sprouts or asparagus, apples in a 9x13 baking dish. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste.
- Spread into an even layer then set chicken over veggie/fruit mixture.
- Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.
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