Harvest Chicken Sheet Pan Dinner

Ingredients

• 2 pounds bone in, skin on chicken thighs (4-6 thighs depending on size)
• 2 tablespoons olive oil (divided)
• 1 tablespoon apple cider vinegar
• 2 cloves garlic (minced)
• 1 tablespoon fresh rosemary (minced)
• 1 tablespoon fresh sage (minced)
• 1 tablespoon fresh parsley (minced)
• 1 sweet potato (peeled and diced)
• 2 apples (cut into large slices)
• 1 pound brussels sprouts (cut in half)
• 1 red onion (cut into wedges)
• kosher salt and freshly ground black pepper
• 2 tablespoons pure maple syrup

Instructions

1. Preheat oven to 425 degrees. In a gallon size plastic baggie, combine chicken thighs, 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon pepper, apple cider vinegar, garlic, sage, rosemary, and parsley. Set aside to marinate while chopping vegetables.
2. Chop sweet potatoes, apples, onions, and brussels sprouts. Add to sheet pan and toss with remaining tablespoon of olive oil, 1/2 teaspoon of kosher salt, 1/4 teaspoon of freshly ground black pepper.
3. Remove chicken thighs from baggie and add to sheet pan. Brush chicken thighs with maple syrup.
4. Roast for 35 minutes, or until vegetables are cooked and chicken thighs reach 165 degrees on an instant read thermometer. Broil for an additional 3-5 minutes, watching carefully, to add aditional crispiness to the chicken thighs.