Sheet Pan Herb Roasted Chicken with Root Vegetables

Baking sheet, medium-sized bowl, small bowl

Ingredients

• 8 chicken thighs, boneless, skinless
• 1 small bag red skin potatoes, cut in half
• 2 medium sweet potatoes, cut in 1-inch squares
• 2 medium carrots, cut into thick circles
• 1 medium onion, cut into large squares
• 1 medium zucchini, cut into large chunks
• 1 medium apple, cut into large chunks

Marinade Ingredients

• 1/3 cup olive oil
• 1 tablespoon chopped garlic
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon chili flakes
• Salt and pepper, to taste

Directions

1. Preheat oven to 425. 
2. Scatter the chicken pieces on a baking sheet.
3. In a medium-sized bowl, toss the rest of the ingredients and nestle around the chicken on the baking pan. 
4. In a small bowl, mix the marinade. Brush or drizzle the marinade over the vegetables and the chicken. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165. 

Nutrition Information (per 1 serving)