Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, whisk together Olive Oil, Lemon Juice, Garlic, Rosemary, Thyme, Salt, and Pepper.
- Rub the chicken all over with the herb mixture.
- Place the Potatoes, Sweet Potatoes, Brussels Sprouts, and Red Onion on a large sheet pan.
- Drizzle the vegetables with 1 tablespoon Olive Oil, Salt, and Pepper.
- Place the chicken on top of the vegetables.
- Roast for 55-65 minutes, or until the chicken is cooked through and the vegetables are tender. Internal temperature of the chicken should reach 165°F (74°C).
- Let rest for 10 minutes before carving and serving.
