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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 bulbs, peeled and sliced

6 cloves garlic

4 medium sized carrots, chopped

2 Tbsp. Prime Rib Rub

2 Tbsp. Buttery Steakhouse Rub


Step 1

Preheat 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.

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