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One-Pan Autumn Roasted Chicken and Veggies

One-Pan Autumn Roasted Chicken and Veggies

Directions

Prep

20 min

Cook

35-40 min

Total

45-60 min

Ingredients

6 bone-in, skin on chicken thighs

4 tbsp. olive oil, divided

2 medium sized sweet potatoes, cubed

1 lb. brussels sprouts, halved

3 fuji apples, sliced

2 shallot bulbs, peeled and sliced

6 cloves garlic

4 medium sized carrots, chopped

2 tbsp. Prime Rib Rub

2 tbsp. Buttery Steakhouse Rub

  1. Step 1

    Pre-heat oven to 425°F.

  2. Step 2

    In a large mixing bowl, mix together chicken thighs, 2 tbsp. of olive oil and Prime Rib Rub until coated evenly. Marinate in refrigerator for 1 hour.

  3. Step 3

    On baking sheet combine remaining olive oil, sweet potatoes, brussels sprouts, apples, shallots, carrots, garlic, and Buttery Steakhouse Rub. Mix together until coated evenly. Spread vegetables out in a single layer.

  4. Step 4

    Place marinated chicken thighs on top of vegetables.

  5. Step 5

    Bake for 30 minutes, then broil for 5-10 minutes until skin is golden brown and crispy. Check chicken with meat thermometer, should register 165°F in the center.

20 min Prep

35-40 min Cook

4-6 Servings

Ingredients

6 bone-in, skin on chicken thighs

4 tbsp. olive oil, divided

2 medium sized sweet potatoes, cubed

1 lb. brussels sprouts, halved

3 fuji apples, sliced

2 shallot bulbs, peeled and sliced

6 cloves garlic

4 medium sized carrots, chopped

2 tbsp. Prime Rib Rub

2 tbsp. Buttery Steakhouse Rub

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