One-Pan Autumn Roasted Chicken and Veggies

Prep:

20 min

Cook:

35-40 min

Level:

Easy

Serves:

4-6

Ingredients

  • 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. Kinder’s Prime Rib Rub
  • 2 tbsp. Kinder’s Buttery Steakhouse Rub

    Directions

    1. Pre-heat oven to 425°F.
    2. In a large mixing bowl, mix together chicken thighs, 2 tbsp. of olive oil and Kinder’s Prime Rib Rub until coated evenly. Marinate in refrigerator for 1 hour.
    3. On baking sheet combine remaining olive oil, sweet potatoes, brussels sprouts, apples, shallots, carrots, garlic, and Kinder’s Buttery Steakhouse Rub. Mix together until coated evenly. Spread vegetables out in a single layer.
    4. Place marinated chicken thighs on top of vegetables.
    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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