Freedom’s Choice® One Pan Roasted Sage Chicken & Root Vegetables

Ingredients (Serves 12)

• 3/4 pound Brussels sprouts, trimmed and halved
• 3/4 pound red potatoes, cut into 1-inch pieces
• 1 red onion, peeled and halved
• 4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise
• 1 teaspoon Freedom’s Choice® Garlic Powder
• 2 teaspoon Freedom’s Choice® Ground Sage
• 1 tablespoon Freedom’s Choice® Extra Virgin Olive Oil
• 2 teaspoons minced fresh rosemary
• 1 teaspoon sugar
• Salt and pepper to taste
• 2 tablespoons Freedom’s Choice® Salted butter, melted
• 3 pounds Freedom’s Choice® Frozen Bone-In Chicken Thighs, (thawed)

Directions

1.  Adjust an oven rack to the upper-middle position and heat the oven to 475 degrees. 
2. Toss the Brussels sprouts, potatoes, red onions, carrots, garlic powder, 1 teaspoon of sage, olive oil, 1 teaspoon of rosemary, sugar, 3/4 teaspoon of salt and 1/4 teaspoon of pepper together in a bowl. 
3. Combine the butter, the remaining sage, the remaining rosemary, 1/4 teaspoon of salt and 1/8 teaspoon of pepper in a second bowl; set aside.
4. Pat the chicken dry with paper towels and season with salt and pepper.
5. Place the vegetables in a single layer on a rimmed baking sheet, arranging the Brussels sprouts in the center. Place the chicken, skin side up, on top of the vegetables.
6.  Brush the chicken with the herb butter and roast until the thighs register 175 degrees, about 35 minutes, rotating the pan about halfway through the cooking process. 
7. Transfer the chicken to a serving platter and tent loosely with aluminum foil and let it rest for 5 to 10 minutes. Toss the vegetables in the pan juices and transfer them to the platter with the chicken. Serve.

Notes:

• This recipe can also be prepared with leaving the skin on, however will increase the saturated fat and calorie content and no longer qualify as dietitian approved.
• This is a great meal to feed a crowd but the recipe can be halved for smaller families.