Serves 4
Ingredients
4 Smart Chicken thighs (bone-in or boneless skinless)
1 pound tri-color potatoes
8 ounces pearl onions, peeled
8 ounces Brussels sprouts, trimmed and halved
8 ounces carrots, cut into 1-inch pieces
¼ cup extra-virgin olive oil
Leaves from 6 sprigs fresh thyme
1 tablespoon fresh rosemary leaves
Kosher salt and freshly cracked black pepper
Directions
Preheat oven to 350°F. In a large mixing bowl, combine all ingredients (including chicken) and season generously with salt and pepper. Arrange the vegetables in the bottom of a large oven-proof skillet and top the vegetables with the chicken. Roast in the oven for about 1 hour (40 minutes for boneless skinless thighs), rotating the chicken and tossing the vegetables halfway through. Remove skillet from oven when potatoes are cooked through and the chicken registers 165°F on an instant-read thermometer.