You may also like
Categories:Viewed: 5 - Published at: 7 years ago
Ingredients
- 1/4 cups Olive Oil
- 2 Lemons, Divided (one Zested And Juiced, Another Thinly Sliced)
- 1 Tablespoon Dijon Mustard
- 2 teaspoons Minced Garlic
- Salt And Pepper, to taste
- 4 Bone-In, Skin-On Chicken Thighs
- 1 pound Brussels Sprouts, Halved
- 1 Sweet Potato, Cut Into 1-inch Cubes
- 4 sprigs Fresh Rosemary
Method
- Heat oven to 425 degrees F.
- In a small bowl, whisk olive oil, lemon zest and juice, Dijon mustard, minced garlic and salt and pepper to taste.
- In large bowl, pour dressing over sliced lemon, chicken thighs, Brussels sprouts, sweet potato and rosemary.
- Gently toss to combine.
- Arrange mixture in even layer on rimmed baking sheet, chicken skin-side up.
- Season chicken with more salt and pepper, if desired.
- Roast 4045 minutes until chicken is cooked through and vegetables are tender.
- If desired, heat under broiler 5 minutes until chicken skin is deep golden brown.
- Recipe adapted from Rachael Ray Every Day.
