Autumn Roasted Chicken with Cauliflower and Brussels Sprouts

Ingredients

• 8 chicken thighs, bone-in, skin-on
• 1 head cauliflower, cut into florets
• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large baking dish, arrange the chicken thighs, cauliflower florets, and Brussels sprouts halves.