Cooking Instructions
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Step 1
Preheat the oven to 475 degrees F (250 degrees C).
Step 2
In a large mixing bowl, toss
Brussels Sprouts (3 cups)
,
Potatoes (12 oz)
,
Shallots (6)
,
Carrots (4)
,
Garlic (6 cloves)
,
Vegetable Oil (1/4 cup)
,
Dried Thyme (3/4 tsp)
,
Dried Rosemary (1/2 tsp)
,
Granulated Sugar (1 tsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
together.
Step 3
Pat dry the
Boneless, Skin-On Chicken Thighs (2.5 lb)
using paper towels and season with salt and pepper.
Step 4
Place the vegetables in a single layer on an 18 x 13-inch rimmed baking sheet. Place the chicken, skin side up, on top of the vegetables.
Step 5
Roast for 35 - 40 minutes or until internal temperature reaches 175 degrees F (80 degrees C), rotating the baking sheet halfway through roasting.
Step 6
Serve on the sheet pan with
Fresh Parsley (1 Tbsp)
.
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