Red Bell Pepper (1)
Yellow Bell Pepper (1)
into ½-inch thick strips.
Sweet Potato (1)
into 1-inch pieces. Place in a bowl.
Combine the zest and juice of
Sage Leaves (1 bunch)
Butter (1/4 cup)
Salt (1 Tbsp)
Ground Black Pepper (1 Tbsp)
into a mixing bowl. Microwave slightly for 15-30 seconds. Stir to combine then set aside.
Preheat the oven to 355 degrees F (180 degrees C).
Spread prepared vegetables over a parchment-lined baking sheet. Lay
Bone-In Chicken Thighs (4)
on top of the vegetables.
Brush the herbed butter on each chicken thigh and over the vegetables. Season the tray with salt and pepper.
Bake in the preheated oven for 20 minutes or until tender and juicy.
Fresh Parsley (to taste)
. If you made double for Spicy Chicken and Roasted Vegetable Quesadillas, let the leftovers cool then store in an airtight container in the fridge.