Easy Mediterranean Diet One Pan Chicken Dinner

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High protein, gluten free Sheet Pan Chicken with Sumac Roasted Brussels Sprouts and Sweet Potatoes
By Stephanie Olson
Serves 4

Ingredients
4 bone in, skin on chicken thighs
2 medium sweet potatoes, cut into 1/2’ dice
4 cups Brussels sprouts, trimmed and halved
1 teaspoon kosher salt, divided
1 teaspoon ground pepper, divided
1 tablespoon unsalted butter
2 tablespoons olive oil
1 tablespoon maple syrup or honey
1 1/2 teaspoons sumac
Instructions
Step 1
Place a 9” x 13” baking sheet in the oven and preheat to 400 degrees.
Step 2
Sprinkle chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon pepper. When the oven is heated remove the baking sheet and melt the butter on the pan. Place the chicken on the baking sheet skin side down and cook for 30 minutes.
Step 3
Meanwhile, whisk the olive oil, maple syrup or honey, sumac and remaining salt and pepper in a large bowl to combine. Place the sweet potatoes and Brussels sprouts in the bowl and toss to coat completely.
Step 4
Remove the pan from the oven and carefully turn the thighs over with a thin spatula. The skin should be golden. Place the vegetables on the pan in a single layer around the thighs and return to the oven to cook for an additional 30 minutes. Stir the vegetables half way through cooking.

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