Fast and easy, this one pan meal is not only comforting, but easy to clean up! Not only is the chicken juicy and delicious, the roasted veggies and apples are amazing!
3 lbs chicken legs
1 1/2 teaspoons course salt
1 teaspoon black pepper
2 medium sweet potatoes
16 asparagus spears
3 cups trimmed and halved Brussels sprouts
6 small sprigs fresh rosemary
3 tablespoons extra-virgin olive oil
1 cup balsamic vinegar
1/2 cup no sugar added dried cherries (Trader Joes!)
2 medium granny smith apples, quartered, cored and chopped in large pieces
Place the chicken legs, skin side up on a large baking pan. Sprinkle with salt and pepper.
Broil 5 to 6 inches from the heat until the skin is lightly browned, 4 to 5 minutes.
Remove the pan from the oven and set the oven temperature to 425.
Drizzle the pan with the olive oil.
Add the sweet potato, Brussels sprouts and three sprigs of the rosemary to the other half of the baking pan in an even layer. If your pan is too full, put half on the other pan. Put the rest of the salt and pepper on the veggies. Toss to coat.
Return to the oven and roast, uncovered, for 20 minutes.
While the veggies are roasting, put the vinegar in a small saucepan and heat gently until the vinegar is reduced to 1/2 cup…takes 6 to 8 minutes. Add the dried cherries and the remaining rosemary and cook for another few minutes. Remove from the heat and let cool until ready to serve.
Add the apples to the veggies and roast until the chicken is cooked through and the veggies are tender and browned.
Place veggies on a platter and put chicken legs on top and drizzle with the balsamic sauce.
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