Chicken Thigh Bake

Ingredients

• 2 tbsp Cooking fat – I like tallow or olive oil for this

• 4 cups of  Brussels sprouts, halved

• 2 medium sweet potatoes,  diced  into cubes

• 8  large chicken thighs, on the bone, with skin

• 2 tbsp salt

• Black pepper

• 2 tablespoon garlic powder, paprika, onion powder

• Fresh rosemary to top

Instructions

• Preheat oven to 425°F.

• Place the sweet potatoes and brussels into pan with fat. Sprinkle half the seasoning and coat.

• Place chicken thighs on top of the vegetables, skin side down and sprinkle remaining seasoning.

• Bake 30 minutes, set the chicken aside and stir the vegetables.

• Place the chicken back in the dish on opposite side until cooked and cook until the chicken skin is browned and the vegetables are roasted and tender, about 30 to 35 minutes more.