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One-Pan Roasted Chicken and Veggies

One-Pan Roasted Chicken and Veggies


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 bulb, peeled and sliced

6 cloves garlic

4 medium sized carrots, chopped

2 Tbsp Kinder’s Prime Rib Rub

2 Tbsp Kinder’s Buttery Steakhouse Rub

  1. Preheat oven to 425°F.
  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. 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. Place marinated chicken thighs on top of vegetables.
  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.
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