Ingredients:

  • 5 lb (680 g) Boneless, skinless chicken thighs, cut into 1.5-inch cubes
  • 1 medium (approx. 1 lb / 450 g) Sweet Potato, peeled and diced into 1-inch cubes
  • 1 lb (450 g) Brussels Sprouts, trimmed and halved
  • 1 medium Red Onion, thickly sliced
  • 1/4 cup (60 ml) High-Quality Extra Virgin Olive Oil (EVOO)
  • 2 Tbsp (30 ml) Fresh Lemon Juice
  • 2 tsp (10 ml) Dried Oregano
  • 1 tsp (5 ml) Dried Thyme
  • 1 tsp (5 g) Garlic Powder
  • 1 tsp (5 g) Sea Salt, or to taste
  • 1/2 tsp (2.5 g) Freshly Ground Black Pepper
  • 2 Tbsp (30 ml) Fresh Parsley, finely chopped (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Position an oven rack in the middle. Line a large sheet pan (18x13 inch) with parchment paper. Chop all vegetables and chicken according to the specified sizes, ensuring sweet potatoes are small and uniform for even cooking.
  2. In a large mixing bowl, whisk together the EVOO, fresh lemon juice, oregano, thyme, garlic powder, sea salt, and black pepper until well combined.
  3. Add the diced chicken, sweet potatoes, Brussels sprouts, and red onion slices to the bowl with the dressing. Toss thoroughly until every piece of chicken and vegetable is coated. Transfer the mixture onto the prepared sheet pan, spreading into a single, even layer. Do not crowd the pan.
  4. Place the sheet pan in the preheated oven and roast for 20 minutes. Carefully remove the pan and use tongs to flip the chicken and vegetables. Return the pan to the oven and roast for another 8–10 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the sweet potatoes are fork-tender and caramelized.
  5. Remove the pan from the oven and let the chicken rest for 5 minutes. Sprinkle generously with fresh chopped parsley before serving.