Step 1

Heat oven to 425 degrees F.

Step 2

In a small bowl, whisk olive oil, lemon zest and juice, Dijon mustard, minced garlic and salt and pepper to taste.

Step 3

In large bowl, pour dressing over sliced lemon, chicken thighs, Brussels sprouts, sweet potato and rosemary. Gently toss to combine. Arrange mixture in even layer on rimmed baking sheet, chicken skin-side up. Season chicken with more salt and pepper, if desired.

Step 4

Roast 40 to 45 minutes until chicken is cooked through and vegetables are tender. If desired, heat under broiler 5 minutes until chicken skin is deep golden brown.