Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 1.5 lbs)
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 medium sweet potatoes, cubed into 1/2 inch pieces
  • 1 lb Brussels sprouts, halved
  • 1 red bell pepper, cut into thick strips
  • 1 red onion, wedged
  • 2 cups broccoli florets
  • 2 tbsp extra virgin olive oil
  • 1 large lemon, juiced
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F. Pat the chicken thighs with paper towels until the skin is completely dry.
  2. In a small bowl, combine smoked paprika, dried oregano, garlic powder, sea salt, and black pepper. Rub avocado oil over the chicken, then coat thoroughly with the spice blend.
  3. Toss the cubed sweet potatoes and halved Brussels sprouts with 1 tbsp of olive oil and a pinch of salt.
  4. Place the chicken and the sweet potato/Brussels sprout mix on the baking sheet. Roast for 20 minutes until the chicken skin starts to turn golden.
  5. Toss the red onion wedges, bell pepper strips, and broccoli florets with the remaining olive oil.
  6. Add these quicker cooking veggies to the pan, nestling them around the chicken.
  7. Roast for another 20 minutes until the chicken reaches 165°F and the broccoli tips are charred.
  8. Whisk the lemon juice, minced garlic, and parsley together.
  9. Remove the pan from the oven and immediately pour the lemon garlic mixture over the vegetables (avoiding the chicken skin to keep it crispy).
  10. Let everything sit for 5 minutes until the juices settle and the aromas intensify.