What’s easier than a one-and-done sheet pan recipe?! Simple enough for a weeknight, and festive enough for an intimate holiday gathering without the stress!
Ingredients
681 gm
Chicken thighs, with skin
(bone in and skin on for max flavor and nutrients)
4 medium
Yam
(or sweet potato; scrubbed and cubed)
454 gm
Brussels sprouts
(rinsed, trimmed, and halved)
2 cup
Cranberries
(fresh)
4 sprig
Rosemary, fresh
4 sprig
Thyme, fresh
1 pinch
Sea Salt
(to taste)
1 tsp
Sage, ground
(to taste)
1 1/2 tsp
Garlic powder
(to taste)
2 tbsp
Maple syrup
2 tbsp
Balsamic vinegar
Instructions
Preheat oven to 400F. Spray a full size sheet pan with avocado oil and set aside.
Pat chicken thighs dry and season meat side with sea salt, sage, and garlic powder to taste. Place skin side up on the sheet pan.
Scatter the sweet potato pieces around the chicken, and do the same with the Brussels sprouts. Sprinkle the cranberries around as well.
Top with the fresh herbs, and spray everything with more avocado oil. Season with salt. Drizzle the veggies and chicken with the maple syrup and balsamic vinegar and place in the oven.
Roast for 35-40 minutes or until chicken reads 165 degrees on an instant-read thermometer. (Make sure you insert thermometer in the thickest part of the thigh and avoid touching the bone for an accurate reading)
Enjoy this meal as is or along with your favorite seasonal sides! Wishing you and your loved ones a happy and healthy holiday season!!
Notes:
This can easily be doubled or tripled for a crowd, and adjusted with so many different seasonal veggies and fruits. You could also make it extra special by subbing duck legs for the chicken thighs.
