Sheet Pan Honey-Garlic Chicken Thighs with Sweet Potatoes and Brussels Sprouts

Ingredients

Quantities are for 4 servings.

• 4 each Chicken thighs, skin-on
• 3 each (large) Sweet potatoes, cubed
• 1 lb Brussels sprouts, halved
• 6 tbsp Olive oil
• 4 cloves Garlic
• 3 tbsp Honey
• 2 tbsp Soy sauce
• 1 tsp Dried thyme

Instructions

1. Preheat oven to 425°F and line a sheet pan with parchment paper.
2. Whisk together 2 tablespoons olive oil, the minced garlic, honey, soy sauce, and thyme.
3. Toss the sweet potatoes in 2 tablespoons olive oil, salt, and pepper, and arrange on the sheet pan.
4. Place the chicken thighs on top and brush with the honey-garlic mixture.
5. Roast for 15-20 minutes. Meanwhile, toss the Brussels sprouts in the remaining 2 tablespoons olive oil, salt, and pepper.
6. Add the Brussels sprouts to the pan (or a second sheet pan if there isn't room) and continue roasting for another 20 minutes, until the chicken reaches 165°F internally and all the vegetables are tender.