Roast Chicken Thighs with Sweet Potatoes, Pears & Brussels Sprouts

Ingredients

• 2 lbs boneless skinless chicken thighs, trimmed
• 2 medium sweet potatoes (1 1/4 lbs), peeled and cut in 3/4-inch chunks
• 12 oz Brussels sprouts, trimmed and halved
• 2 firm-ripe pears (such as Bosc), cored and cut in thick wedges
• 3 tbsp olive oil, divided
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika

Steps

1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment for easy cleanup.
2. In a large bowl, toss sweet potatoes and Brussels sprouts with 2 tbsp olive oil, 3/4 tsp salt and 1/4 tsp pepper. Spread evenly on the baking sheet.
3. Pat chicken thighs dry. In the same bowl, toss chicken with remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, thyme and smoked paprika. Nestle chicken pieces among the vegetables.
4. Roast for 20 minutes. Meanwhile, core and cut pears into wedges.
5. After 20 minutes, add pears to pan, tucking them between chicken and vegetables. Roast 18-22 minutes more, until chicken is golden and registers 165°F at thickest part.
6. Broil on high for 2-3 minutes if you'd like more color on the chicken. Let rest 5 minutes, then serve everything with pan juices spooned over.