Autumn Roasted Chicken and Veggies
Prep 15 min · Cook 30 min · Serves 4 · medium
A delicious and nutritious paleo-friendly dinner featuring roasted chicken, sweet potatoes, and seasonal fall vegetables.
Ingredients
- 8 chicken thighs, bone-in, skin-on
- 3 medium sweet potatoes, peeled and cubed
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 sprigs rosemary, fresh
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a large baking dish, arrange the chicken thighs, sweet potato cubes, and Brussels sprouts.
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