- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 50 mins
- Serves
- 4
Directions
Step 1
Preheat your oven to 220°C (425°F). Line a large, rimmed baking sheet with parchment paper; set aside. Cut Brussels sprouts in half lengthwise. Pull apart the head of garlic and peel the cloves, cutting fatter ones in half lengthwise. Dice the onion, red and yellow peppers into 1 in. (2.5 cm) pieces. Dice the (unpeeled) sweet potato into 1 in. (2.5 cm) cubes. Put veggies into a large bowl. Mix with the olive oil, herbes de Provence, salt and pepper to coat.
Step 2
Place chicken thighs (skin-side up) on the parchment-lined sheet, spacing pieces about 3 in. (8 cm) apart. Nestle the vegetables around the chicken pieces.
Step 3
Roast 25 to 30 min., until the chicken and veggies are caramelized and tender, or until chicken has reached an internal temperature of 74°C (165°F).
Step 4
Remove sheet from oven. Drizzle honey over chicken. Let rest 5 min. before plating. Drizzle plates with the pan juices just before serving.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 550
- Fat:
- 31 g
- Saturated Fat:
- 6 g
- Carbs:
- 31 g
- Fibre:
- 3 g
- Sugar:
- 15 g
- Cholesterol:
- 195 mg
- Protein:
- 38 g
- Sodium:
- 1090 mg
