Roasted Chicken with Brussels Sprouts and Cauliflower
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
4 bone-in, skin-on chicken thighs
1 pound Brussels sprouts, trimmed and halved
1 head cauliflower, cut into florets
3 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional) 
Instructions
Preheat your oven to 425 degrees Fahrenheit.
In a large bowl, combine the Brussels sprouts and cauliflower. Drizzle with 2 tablespoons of olive oil and sprinkle with garlic powder, onion powder, thyme, salt, and pepper. Toss to coat evenly.
Place the seasoned vegetables on one side of a large baking sheet.
In the same bowl, add the chicken thighs. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper on both sides.
Arrange the chicken thighs skin side up on the other side of the baking sheet.
Roast in the preheated oven for about 30 to 35 minutes, or until the chicken is golden brown and reaches an internal temperature of 165 degrees Fahrenheit. The vegetables should also be tender and slightly crispy.
Once cooked, remove from the oven and let it rest for a few minutes.
Serve the roasted chicken alongside the Brussels sprouts and cauliflower, garnished with fresh parsley if desired. Enjoy a nutritious and satisfying dinner that is diabetic-friendly.
