Sheet Pan Chicken Thighs with Fall Vegetables

Ingredients

• 2 lbs chicken thighs
• 1 sweet potato
• 2 beets
• 4 carrots
• 1 red onion
• 1 lb Brussels sprouts
• 2 Tbsp olive oil
• 1 tsp sage
• 1 tsp salt
  
• 1 tsp sage
• ½ tsp pepper

Instructions

1. Preheat oven to 425°F. Line a large baking sheet with foil.
2. Prep vegetables:
   

   Sweet potato: peel if desired, cut into 1-inch wedges
   Beets: peel, cut into 1-inch cubes
   Carrots: cut 2–3 inches long, halved lengthwise if thick
   Red onion: cut into 1-inch chunks
   Brussels sprouts: trim ends, cut large ones in half

3. Mix sage, salt, thyme, and pepper in a small bowl. This is your seasoning.
4. In a large bowl, mix 1 Tbsp olive oil with half of the seasoning. Add dense veggies (sweet potato, beets, carrots) and toss with tongs or hands to coat evenly.
5. Spread dense veggies on sheet, leaving room to add chicken later. Roast dense veggies for 10 minutes.
6. In the meantime, add 1 Tbsp oil to the large bowl along with the rest of the seasoning and stir. Add chicken thighs, Brussels sprouts, and onion; toss to coat.
7. Remove pan from oven and add chicken and remaining veggies in a single layer.
8. Roast an additional 20–25 min until chicken reaches 165°F & veggies are tender.
9. Allow chicken to rest for a few minutes. Serve hot.