Total Time: 1 hr 10 minutes Serves: 4
Recipe From Skinny Taste
Ingredients:
1 1/2 teaspoon dried rosemary
olive oil spray or 1 Tbsp olive oil
16 ounces Brussels sprouts, halved
2 medium sweet potatoes (8 oz each) , peeled and diced 3/4-inch
4 large chicken thighs, on the bone, with skin (7 ounces each)
1 3/4 tsp salt (reduce to half to lower the sodium in the recipe)
black pepper to taste
1 teaspoon garlic powder
- Preheat the oven to 425°F. Spray an oval baking dish with oil (or use a paper towel to rub the pan with oil).
- Place the sweet potatoes on one side and the Brussels sprouts on the other. Sprinkle the vegetables with olive oil and season with 1/4 teaspoon salt, black pepper to taste.
- Season both sides of the chicken with 1/4 teaspoon salt, garlic powder and rosemary. Place chicken thighs on top of the vegetables, skin side down.
- Bake for 30 minutes, set the chicken aside and stir the vegetables.
- Place the chicken back in the dish skin side up and cook until the chicken skin is browned and the vegetables are roasted and tender, about 30 to 35 minutes more. Optional, broil 2 to 3 minutes for crisper skin.
NOTES: to lower the fat and calories: remove the chicken skin