Herb-Roasted Chicken Thighs with Sweet Potatoes and Brussels Sprouts

Preheat oven to 425°F (220°C).

Line a baking sheet with parchment paper or aluminum foil for easier cleanup.

Trim any excess fat from the chicken thighs and pat them dry with paper towels.

Wash the sweet potato, then peel and dice into 3/4-inch cubes.

Trim the ends of the Brussels sprouts, remove any discolored outer leaves, and cut them in half lengthwise.

In a small bowl, mix together 1/2 tsp garlic powder, 1/2 tsp dried rosemary, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.

Place the chicken thighs on one side of the baking sheet. Drizzle with 1/2 tbsp olive oil and rub with half of the herb mixture, making sure to get some under the skin.

In a medium bowl, toss the diced sweet potato and halved Brussels sprouts with the remaining 1/2 tbsp olive oil and the rest of the herb mixture until evenly coated.

Arrange the vegetables on the other side of the baking sheet in a single layer, ensuring they're not overcrowded.

Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

Let the chicken rest for 3-5 minutes before serving alongside the roasted vegetables.