Description
This fall recipe combines roasted chicken with seasonal vegetables like sweet potatoes, Brussels sprouts, and apples for a comforting dinner.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 2 cups sweet potatoes, cubed
- 2 cups Brussels sprouts, halved
- 1 apple, sliced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine sweet potatoes, Brussels sprouts, and apple slices. Drizzle with olive oil, and season with thyme, garlic powder, salt, and pepper. Toss to coat.
- Arrange the vegetable mixture on a large baking sheet.
- Season the chicken thighs with salt and pepper, and place them on top of the vegetables.
- Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh thyme before serving.
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 8
- Sodium: 250
- Fat: 20
- Carbohydrates: 40
- Fiber: 6
- Protein: 30
- Cholesterol: 100
Keywords: fall recipes dinner, autumn recipes, roasted chicken, seasonal vegetables