One-Pan Rosemary Garlic Chicken with Cinnamon Honey Roasted Root Vegetables

Isn’t it so easy to throw together a meal on one pan?

This recipe combines two easy recipes in one– roasted rosemary garlic chicken thighs and cinnamon honey roasted root vegetables; for a complete one-pan meal with a ton of flavor that is easy to prep ahead (root veggies hold up well pre-chopped in the fridge) perfect for fall and winter nights. 

One-Pan Rosemary Garlic Chicken with Cinnamon Honey Roasted Root Vegetables 
Serves 4-5

Chicken Thighs:
2 lb bone-in, skin-on chicken thighs (about 4-5)
2 cloves garlic, minced
3 tbsp olive oil
2 tbsp chopped fresh rosemary
1/2 tsp sea salt

Cinnamon Honey Roasted Root Vegetables:
1⁄2 butternut squash, diced
1 medium sweet potato
1 pint Brussels sprouts, quartered
3 carrots, medium dice
2 tbsp olive oil
6-8 sprigs fresh thyme
1 tsp cinnamon
1⁄2 tsp nutmeg
sea salt, to taste
1-2 tbsp honey, melted

1. Preheat oven to 400 degrees.

2. In a small bowl, whisk together garlic, olive oil, rosemary and sea salt. Pat chicken dry and rub mixture over top of skin.

3. Drizzle a large baking sheet with olive oil, Place chicken thighs in center.

4. Meanwhile, toss vegetables with spices and oil.

5. Scatter vegetables around chicken thighs. Bake for 35-45 minutes, tossing once, until vegetables are cooked through. Toss vegetables with honey before serving.

 

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