One Pot Roasted Rosemary Chicken Recipe

Preheat oven to 375 degrees F.

Season both sides of the chicken thighs with kosher salt and black pepper to taste.

Add the rosemary to the side without the skin.

Put the chicken skin side down in the skillet and cook on medium high for 5 to 7 minutes until a nice golden brown crust is formed.

Turn the chicken and cook for an additional five minutes.

Remove the chicken from the pan and add the sweet potatoes, Brussels sprouts and garlic.

Season to taste with more salt and pepper.

Mix well using the rendered fat in the pan to coat the vegetables.

Nestle the chicken back into the pan amongst the vegetables.

Cook in the oven for 35 to 40 minutes.