Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 0.7 kg)
  • 2 large sweet potatoes, cubed into 2.5 cm pieces
  • 1 lb Brussels sprouts, halved
  • 1 red onion, cut into thick wedges
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, stripped from stems
  • 1 lemon, zested and halved
  • 0.5 tsp smoked paprika

Instructions:

  1. Preheat your oven to 425°F (220°C). Pat the chicken thighs bone-dry with paper towels to ensure a crispy crust.
  2. In a small bowl, combine minced garlic, rosemary, thyme, lemon zest, and smoked paprika to create the herb rub.
  3. Loosen the skin of the chicken thighs and rub half of the herb mixture directly onto the meat under the skin; apply the remaining rub to the exterior of the skin.
  4. On a large rimmed baking sheet, toss the cubed sweet potatoes, halved Brussels sprouts, and red onion wedges with extra virgin olive oil, sea salt, and black pepper.
  5. Spread the vegetables into an even layer to create a bed. Place the chicken thighs on top of the vegetables, skin-side up.
  6. Roast in the preheated oven for 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F (74°C).
  7. Squeeze the roasted lemon halves over the pan before serving to brighten the flavors.