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servings
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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
Ingredients
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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.
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