Roast Chicken Thighs with Veggies
Ingredients
- 3 pounds bone-in, skin-on chicken thighs, patted dry
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound carrots, assorted colors, cut into 1/2- to 1-inch pieces
- 1 pound sweet potatoes, peeled and cut into 1/2- inch cubes
- 3 shallots, peeled, root end trimmed off, and quartered
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon minced fresh rosemary (or 1 teaspoon dried)
- 2 teaspoons salt
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