Slow Cooker
Oven-Roasted Rosemary Chicken
Ingredients
- 2 Tbsp olive oil
- 2 (12-oz) pkg Brussels sprouts, halved
- 3 sweet potatoes, peeled and diced
- 3 cloves garlic, minced
- 2 lb bone-in, skin-on chicken thighs
- 1½ tsp salt
- 1 tsp pepper
- 1½ tsp garlic powder
- 2½ tsp chopped fresh rosemary (or use 2½ tsp dried rosemary)
Instructions
- Preheat oven to 425°F. Grease a large rimmed baking sheet with oil. Add Brussels sprouts, potatoes, and garlic to baking sheet; toss.
- Sprinkle chicken with salt, pepper, and garlic powder. Place chicken on vegetables, skin side up. Sprinkle with rosemary.
- Bake 15 minutes, and remove from oven. Set chicken aside, and stir vegetables. Return chicken to baking sheet, skin side up, on vegetables.
- Bake 15 to 20 minutes longer until skin is browned and vegetables are tender.
