1-Pan Chicken Thighs with Brussels Sprouts and Sweet Potatoes

4 bone-in skin-on chicken thighs
1 lb brussels sprouts, outer leaves removed, left whole
2 medium sweet potatoes, sliced into 1” rounds with skin left on
2 cloves garlic, pressed
1 Tbsp fresh chopped thyme
Zest and juice of half a lemon
2 tsp chopped fresh parsley
Olive oil as needed
Salt and pepper to taste

Preheat your oven to 425 degrees F. In a large bowl mix the crushed garlic, chopped thyme, and 4 Tbsp of olive oil together. Add the chicken, brussels sprouts, and sweet potatoes. Mix well so everything is coated. Transfer everything to a sheet pan, arranging the items so that everything lays flat and is evenly distributed. Make sure to scrape any of the marinade out of the bowl and onto the contents on the tray – yum! Season everything with salt and pepper. Place into the oven. Roast for about 45 minutes, turning the sweet potatoes over once half way through and the brussels sprouts as needed. Temp chicken with an instant read thermometer – it should reach 155 degrees F. Remove everything from the oven and let it rest for 5-10 minutes before serving. Mix the lemon zest and juice, parsley, and a couple Tbsp of olive oil together in small bowl. Drizzle it over everything before serving.

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