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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
435
|
435
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 26 | 26 |
| Carb (g) | 25 | 25 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 751 | 751 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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