One-Pan Autumn Roasted Chicken and Veggies

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

Instructions

Step 1

Pre-heat oven to 425°F.

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.

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.

Step 4

Place marinated chicken thighs on top of vegetables.

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.

Notes:
Featured products

Prime Rib Rub

Buttery Steakhouse Rub

Explore more recipes

The same bold, smoky flavor that you have come to expect from Kinder’s but without the sugar.

notfound

Inspired by the rich flavor of garlic smoked over real hardwood.

notfound

A slightly sweet, perfectly smoky sauce that tastes great on everything.

notfound

Inspired by the rich flavor of garlic smoked over real hardwood.

notfound
    0
    Your Cart
    Your cart is emptyReturn to Shop