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Sheet-Pan Chicken, Brussels Sprouts, and Sweet Potato Medley
From Statesboro Market2Go
<p>An easy & healthy dinner made with local meat & veggies! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: eatingwell.com (Entered by Ariana Giddens)
Serves: 4
Ingredients
1 pound
Sweet potatoes (peeled and cut into wedges)
2 tablespoons
Olive oil (divided)
3/4 teaspoon
Salt (divided)
3/4 teaspoon
Pepper (divided)
4 cups
Brussels sprouts (quartered)
1 1/4 pounds
boneless skinless chicken thighs (trimmed)
1/2 teaspoon
Ground cumin
1/2 teaspoon
Dried thyme
3 tablespoons
Sherry vinegar
Step by Step Instructions
- Preheat oven to 425 degrees. Toss the sweet potato wedges in 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Roast them on a baking sheet for 15 minutes.
- Toss the Brussels sprouts with the remaining oil, and 1/4 teaspoon each salt & pepper. Mix the Brussels sprouts in with the sweet potato wedges on the baking sheet.
- Season the chicken with cumin, thyme and the remaining salt and pepper. Put the chicken atop the vegetables and roast for 10 to 15 minutes (ensure the chicken is cooked through)
- Toss the veggies in the vinegar, then serve them with the chicken.