Another one pan meal! I know how much you guys with your busy lives appreciate these 🙂 This is very simple to make and absolutely delicious. The chicken gets SO crispy and the roasted vegetables have an incredible flavor.
4 chicken thighs
2 small sweet potatoes
1 green squash
1 small yellow onion
1 garlic head
1/2 cup chickpeas
1 tbls rosemary
1 tbls sage
2 tbls olive oil
These ingredients will feed two people. If you have a larger crowd, double the recipe and cook all of the chicken on one tray, and all of the veggies on another!
Line a baking tray that has edges with tin foil and grease with olive oil. Use paper towels to pat dry the chicken thighs and place in the middle of the tray. You can also use chicken legs if you’d like!
Cut up the sweet potatoes, squash, onion and garlic and place on the tray around the chicken. Add the chickpeas.
In a small bowl, mix the fresh herbs and olive oil. Using a brush or your fingers, lightly coat the vegetables first, then add the rest to the chicken. Sprinkle with salt and pepper. Don’t be liberal. It’s not good for you, and it’s easier to ADD salt later, rather than take it away 🙂
Cook at 375 degrees for 1 hour and 20 minutes. When the timer rings, broil for 5 minutes to get that crispiness factor!