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Prep Time: 15 minutes
Cook Time: 40 minutes
Total: 55 minutes
Servings: 4
Cost: $6.08 /serving
Author : Adapted from <a href="https://www.rachaelraymag.com/recipe/lemon-rosemary-roasted-chicken-thighs-with-potatoes" rel="nofollow" target="_blank">Rachael Ray Every Day</a>
Ingredients
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Made by the creator of Recipe Cart.
Made by the creator of Recipe Cart.
Instructions
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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.
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