Ingredients
- 4-6 chicken thighs, skin and bone on
- 1 tablespoon fresh rosemary, minced
- Kosher salt
- 3 cloves garlic, minced
- 1 pound Brussels Sprouts, trimmed
- 2 pounds sweet potatoes, peeled and cut into 1” chunks
Recipe Description
Made in one skillet, this One Pot Roasted Rosemary Chicken with Fall Vegetables is full of flavor even though it only has seven ingredients, TOTAL. Yes, seven ingredients for the whole meal, and only one pan to get dirty. This is the perfect meal to make on a school night when you’re looking for something healthy, hearty and well balanced.
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