Roast Chicken with Vegetables & Balsamic Glaze
- 1 lb Brussels Sprouts
- 1 large red onion
- 1.5 lb sweet potatoes
- 2 large parsnips
- 4 chicken thighs
- 2 Tbs olive oil
- Salt and pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
Heat the oven to 425 degrees F.
Cut off the ends of the Brussels sprouts and pull off any yellow leaves.
Peel the sweet potatoes, and cut into ½ inch rounds
Peel the parsnips and cut in half lengthwise (do in quarters if they are especially large)
Arrange vegetables and chicken on a large sheet pan, and drizzle with olive oil, sprinkle with salt, pepper thyme, and rosemary.
Roast for 35-45 minutes, rotating the sheet pan one time during cooking.
Remove from oven and drizzle with Balsamic Glaze.