Ingredients
– 4 chicken thighs (skin-on)
– 2 medium sweet potatoes, chopped
– 300 ml Brussels sprouts, halved
– 3 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– Salt, to taste
– Pepper, to taste
– 1 tablespoon honey
– 1 tablespoon balsamic vinegar
Method
1. Preheat the oven to 220°C (425°F).
2. Place the chopped sweet potatoes and Brussels sprouts on a large baking sheet.
3. Drizzle with olive oil, garlic powder, paprika, salt, and pepper. Toss to coat everything evenly.
4. Push the veggies to the sides of the baking sheet and add the chicken thighs in the center. Mix honey and balsamic vinegar, then brush over the chicken.
5. Roast for about 30 to 35 minutes until the chicken is cooked and everything is tender.
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