Name: One- Pan Roasted Chicken and Fall Vegetables
Yield: 4 servings
Ingredients: 1 lb red potatoes (cut into 3/4 inch pieces); 1 8 oz sweet potato (cut into 3/4 inch pieces); 1 medium size sweet onion (coarsley chopped); 1/2 lb Brussel Sprouts (trimmed and cut in half length wise); 2 cloves garlic (minced); 1 1/2 tbsp Olive oil; 1 tsp fresh or dried rosemary (divided); 3/4 tsp salt (divided); 1/2 tsp pepper (divided); 1/4 tsp dried oregano; 8 bone in chicken thighs (skin removed)

One- Pan Roasted Chicken and Fall Vegetables

Servings

4servings

Servings

4servings

Ingredients

1lb Red Potatoescut into 3/4 inch pieces
18 oz sweet potatocut into 3/4 inch pieces
1medium size sweet onioncoarsley chopped
1/2 lb Brussel Sproutstrimmed and cut in half length wise
2cloves garlicminced
1 1/2tbsp olive oil
1tsp fresh or dried rosemarydivided
3/4tsp Saltdivided
1/2tsp pepperdivided
1/4tsp dried oregano
8 bone in chicken thighsskin removed

Instructions

Preheat oven to 425˚F. Combine red potatoes, sweet potatoes, onion, Brussels sprouts, garlic, oil, ½ teaspoon rosemary, ½ teaspoon salt, ¼ teaspoon pepper, and the oregano in a large bowl; toss to coat. Spread in a single layer on a large rimmed baking sheet. Pat chicken dry with paper towels. Combine remaining ½ teaspoon rosemary, ¼ teaspoon pepper, and ¼ teaspoon salt. Rub spice mixture over chicken, and arrange on top of vegetables. Roast for 35 to 40 minutes or until a meat thermometer reads 165˚F and vegetables are crisp-tender. Recipe prepared by registered dietitians from St. Vincent’s Health System Nutrition [Per Serving: 2 chicken thighs and 1½ cups vegetables]: 320 calories; 10 g total fat; 2 g saturated fat; 25 g protein; 34 g carbohydrate; 6 g fiber; 590 mg sodium

Recipe Notes

Note: If desired, purchase chicken leg quarters (on sale this week) and divide into drumsticks and thighs. Place each leg skin side down on a cutting board, and cut through joints to separate drumstick from thigh. Save drumsticks for another use.