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Level
very easy
Prep Time
10 mins
Total Time
50 mins
Serves
4

Ingredients

10
Brussels sprouts
1
head garlic
1
small onion
1
red pepper
1
yellow pepper
1
small sweet potato
2 tbsp
Panache Extra Virgin Olive Oil
30 mL
1 tbsp
herbes De Provence seasoning
15 mL
1/4 tsp each
salt and pepper
1 mL
8
Honey Garlic Chicken Thighs in-store marinated
approx. 1 kg
2 tbsp
Compliments Liquid Honey
30 mL

Directions

Step 1

Preheat your oven to 220°C (425°F). Line a large, rimmed baking sheet with parchment paper; set aside. Cut Brussels sprouts in half lengthwise. Pull apart the head of garlic and peel the cloves, cutting fatter ones in half lengthwise. Dice the onion, red and yellow peppers into 1 in. (2.5 cm) pieces. Dice the (unpeeled) sweet potato into 1 in. (2.5 cm) cubes. Put veggies into a large bowl. Mix with the olive oil, herbes de Provence, salt and pepper to coat.

Step 2

Place chicken thighs (skin-side up) on the parchment-lined sheet, spacing pieces about 3 in. (8 cm) apart. Nestle the vegetables around the chicken pieces.

Step 3

Roast 25 to 30 min., until the chicken and veggies are caramelized and tender, or until chicken has reached an internal temperature of 74°C (165°F).

Step 4

Remove sheet from oven. Drizzle honey over chicken. Let rest 5 min. before plating. Drizzle plates with the pan juices just before serving.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
550
Fat:
31 g
Saturated Fat:
6 g
Carbs:
31 g
Fibre:
3 g
Sugar:
15 g
Cholesterol:
195 mg
Protein:
38 g
Sodium:
1090 mg
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