Description
One pan and one hour to flavorful, tender chicken with vegetables for dinner. Yes.
Ingredients
- ¼ cups Olive Oil
- 2 Lemons, Divided (one Zested And Juiced, Another Thinly Sliced)
- 1 Tablespoon Dijon Mustard
- 2 teaspoons Minced Garlic
- Salt And Pepper, to taste
- 4 Bone-In, Skin-On Chicken Thighs
- 1 pound Brussels Sprouts, Halved
- 1 Sweet Potato, Cut Into 1-inch Cubes
- 4 sprigs Fresh Rosemary
Preparation
Heat oven to 425ºF.
In a small bowl, whisk olive oil, lemon zest and juice, Dijon mustard, minced garlic and salt and pepper to taste.
In large bowl, pour dressing over sliced lemon, chicken thighs, Brussels sprouts, sweet potato and rosemary. Gently toss to combine. Arrange mixture in even layer on rimmed baking sheet, chicken skin-side up. Season chicken with more salt and pepper, if desired.
Roast 40–45 minutes until chicken is cooked through and vegetables are tender. If desired, heat under broiler 5 minutes until chicken skin is deep golden brown.
Recipe adapted from Rachael Ray Every Day.
