Ingredients
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 (about 3 cups)
1 medium sweet potato
3 cups Brussels sprouts, halved or quartered if large
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
Instructions
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.
Nutrition
- Serving Size:
- Calories: 471
- Fat: 24.4 g
- Carbohydrates: 34 g
- Protein: 33 g