1½ lbs baby potatoes, halved (or quartered if large)
1 lb Brussels sprouts, trimmed and halved
4 cloves garlic, minced
3 tbsp olive oil, divided
1 tsp paprika
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper to taste
Lemon wedges for serving (optional)
Instructions
Preheat oven to 425°F
Pat chicken thighs dry with paper towels. Season both sides generously with salt, pepper, paprika, garlic powder, thyme, and rosemary (2 lbs chicken thighs, 1 tsp paprika, 1 tsp garlic powder, 1 tsp thyme, 1 tsp rosemary)
In a large bowl, toss halved potatoes with 1½ tbsp olive oil, half the minced garlic, salt and pepper (1½ lbs potatoes, 1½ tbsp olive oil, 2 cloves garlic)
In another bowl, toss Brussels sprouts with 1½ tbsp olive oil, remaining garlic, salt and pepper (1 lb Brussels sprouts, 1½ tbsp olive oil, 2 cloves garlic)
Arrange chicken thighs skin-side up on a large rimmed baking sheet. Arrange potatoes around the chicken in a single layer
Roast for 20 minutes
Remove from oven and add Brussels sprouts to the pan, stirring vegetables to coat with pan drippings
Return to oven and roast for another 20-25 minutes, until chicken reaches 165°F internal temperature, skin is crispy and golden, and vegetables are tender and caramelized
Let chicken rest for 5 minutes before serving. Serve with lemon wedges if desired
