Roasted Chicken and Vegetables
18 ingredients · 9 steps · from Julia Pacheco
Ingredients
- 1/2 Purple onion
- 1 Lemon
- 4 medium sized Sweet potatoes
- 1 pound Brussels sprouts
- 2 tablespoons Olive oil
- a couple cloves (minced) Garlic
- about a shake Nutmeg
- to taste Salt
- to taste Pepper
- 1 tablespoon Red wine vinegar or balsamic vinegar
- 3 Boneless, skinless chicken thighs
- 2 tablespoons Olive oil (for marinade)
- 1 tablespoon Apple cider vinegar
- a dash Red pepper flakes
- 1 teaspoon Paprika
- to taste Garlic powder
- to taste Salt and pepper
- a pinch Sage
Steps
- Chop up the purple onion, lemon, sweet potatoes, and trim the Brussels sprouts.
- Add all of the chopped vegetables to a large bowl.
- Add 2 tablespoons of olive oil, minced garlic, nutmeg, salt, pepper, and red wine vinegar (or balsamic vinegar) to the vegetables.
- Stir well and set aside.
- In a smaller bowl, mix the marinade by adding 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, a dash of red pepper flakes, 1 teaspoon of paprika, garlic powder, salt, pepper, and a pinch of sage.
- Add the boneless, skinless chicken thighs to the marinade and coat them well.
- Line a cooking tray with parchment paper and add the seasoned vegetables to it.
- Place the marinated chicken thighs in the center of the pan.
- Bake in a preheated oven at 450°F for about 30 to 45 minutes, or until the vegetables are tender and the chicken is cooked.
Recipe extracted by Foodle from “5 Quick & Healthy Sheet Pan Recipes! | The EASIEST Lunch or Dinner Ideas | Julia Pacheco” by Julia Pacheco. Quantities follow the video and may be approximate — watch the original for technique.