Baked Herb Chicken with Colorful Roasted Vegetables

This recipe combines juicy chicken with seasonal vegetables and sweet potatoes for a balanced, nutritious meal that’s as beautiful as it is delicious.

Ingredients:

• 4 bone-in, skin-on chicken thighs (or preferred chicken pieces)
• 2 medium sweet potatoes, cut into 1-inch chunks
• 1 red bell pepper, sliced into 1-inch pieces
• 1 yellow bell pepper, sliced into 1-inch pieces
• 1 medium red onion, cut into wedges
• 2 cups Brussels sprouts, halved (or broccoli florets)
• 4 cloves garlic, minced
• 3 tablespoons olive oil, divided
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1 lemon, halved

Instructions:

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a small bowl, mix 2 tablespoons olive oil with half the minced garlic, half the herbs (rosemary, thyme), smoked paprika, salt, and pepper.
3. Pat chicken pieces dry with paper towels and place in a large bowl. Pour the herb mixture over the chicken and toss to coat thoroughly. Let marinate while preparing vegetables.
4. In another large bowl, combine sweet potatoes, bell peppers, red onion, and Brussels sprouts. Add remaining olive oil, garlic, and herbs. Season with salt and pepper and toss until evenly coated.
5. Arrange vegetables on the prepared baking sheet, leaving space in the center for the chicken pieces.
6. Place the marinated chicken, skin side up, in the center of the baking sheet, nestled among the vegetables.
7. Roast in the preheated oven for 35-40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and beginning to caramelize at the edges.
8. In the last 5 minutes of cooking, squeeze half the lemon over everything and place both lemon halves on the baking sheet to roast.
9. Remove from oven and let rest for 5 minutes before serving. Squeeze the roasted lemon over the dish for an extra burst of flavor.

Chef’s Notes:

For extra crispy chicken skin, you can broil for 2-3 minutes at the end of cooking time, watching carefully to prevent burning. The sweet potatoes should be cut slightly larger than the other vegetables to ensure everything cooks evenly.