Ingredients:

  • 5 lbs bone-in, skinless chicken thighs
  • 2 tbsp avocado oil
  • 1.5 tbsp kosher salt
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp cracked black pepper
  • 1 tsp dried oregano
  • 3 large sweet potatoes, cubed (1-inch pieces)
  • 1 lb Brussels sprouts, halved
  • 2 red bell peppers, sliced into thick strips
  • 1 tbsp extra virgin olive oil
  • 1 pinch sea salt
  • 1 pinch red pepper flakes
  • 1/4 cup fresh parsley, minced
  • 2 cloves garlic, grated
  • 1 lemon, juiced and zested
  • 3 tbsp extra virgin olive oil

Instructions:

  1. Pat the 5 lbs of chicken thighs completely dry with paper towels. In a small bowl, whisk together the 1.5 tbsp kosher salt, smoked paprika, garlic powder, black pepper, and oregano. Rub the 2 tbsp avocado oil over the chicken, then coat thoroughly with the spice mix.
  2. Toss the cubed sweet potatoes, halved Brussels sprouts, and sliced red bell peppers on a separate large sheet pan with 1 tbsp extra virgin olive oil, a pinch of sea salt, and red pepper flakes until every piece is lightly glistening. Don't overcrowd the pan or they will steam instead of roasting.
  3. Preheat your oven to 400°F (200°C). Place the chicken on a wire rack over a baking sheet and put the veggie tray on the rack below it.
  4. Roast for 25 minutes until the sweet potatoes start to soften. This initial blast of heat sets the crust on the chicken and begins the caramelization of the natural sugars in the vegetables.
  5. Remove the veggie tray and give them a good toss with a spatula. Rotate the chicken tray 180 degrees to ensure even cooking.
  6. Return both trays to the oven for another 15 to 20 minutes until the chicken reaches an internal temp of 175°F. You want the Brussels sprouts to have dark, crispy edges that look almost charred.
  7. While the food roasts, whisk together the 1/4 cup parsley, 2 grated garlic cloves, lemon juice, lemon zest, and 3 tbsp olive oil.
  8. Let the chicken rest for at least 8 minutes before even thinking about touching it until the juices redistribute into the meat.
  9. Divide the veggies into five containers and top each with the roasted chicken. Drizzle the herb sauce over everything while it's still warm so the flavors can soak in.