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
Pre-heat oven to 425°F.
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.
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.
Place marinated chicken thighs on top of vegetables.
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.