Description
Capture the essence of the season with this comforting, harmonious meal. Golden-seared chicken thighs are roasted alongside earthy sweet potatoes, crisp Brussels sprouts, and sweet Fuji apples. This nourishing dish relies on the oven to meld flavors, making it a perfect, low-mess centerpiece that allows you more time to savor the cooling autumn air.
Ingredients
5 bone-in, skin-on chicken thighs
4 tablespoons olive oil, divided
1 1/2 tablespoons apple cider vinegar
3 cloves garlic, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh rosemary, minced
Salt and freshly ground black pepper to taste
1 large sweet potato, cut into 3/4-inch cubes
1 pound Brussels sprouts, halved
2 medium Fuji apples, cored and sliced
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together 3 tablespoons of olive oil, apple cider vinegar, minced garlic, thyme, sage, and rosemary.
Place the chicken thighs, sweet potatoes, Brussels sprouts, and apples onto a large sheet pan.
Drizzle the remaining tablespoon of olive oil and the prepared herb mixture over the contents of the pan, tossing gently to coat everything evenly.
Season generously with salt and pepper to taste.
Arrange the chicken skin-side up and ensure the vegetables and apples are in a single layer on the pan.
Roast for 35 to 40 minutes, or until the chicken is cooked through and the skin is golden and crispy, and the vegetables are tender.
Let the dish rest for 5 minutes before serving.
Notes
Use apple cider vinegar as a non-alcoholic substitute for the red wine vinegar. Peeling the sweet potatoes is optional; leaving them on adds extra fiber and texture. Ensure the chicken is skin-side up to achieve the best crispiness.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 450
- Sugar: 8g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 110mg