1 pound Red Potatoes 1 pound Brussel Sprouts 6 Chicken Thighs, bone-in with skin, thawed 3 Tbsp Olive Oil, 1 tsp Italian Season ½ tsp Dried Rosemary ¼ tsp Dried Sage 1 tsp Paprika ½ tsp Salt ¼ tsp Black Pepper 1 Tbsp Minced Garlic
Preheat your oven to 425 degrees F and line a baking sheet with foil or spray it with nonstick cooking spray. Set it aside.
In a small bowl mix together the seasonings until blended. Set aside.
Wash and quarter your red potatoes or cut them into 1-inch cubes.
Wash the brussel sprouts and trim the ends off. If needed slice them in half, small ones can remain whole.
Place red potatoes and brussel sprouts onto the prepared baking sheet.
Drizzle with 2 tablespoons of olive oil. Add 1 tablespoon minced garlic and 2 teaspoons of the seasoning mixture.
Place the chicken thighs skin side up on the baking sheet, evenly spaced between the potatoes and brussel sprouts.
Brush the tops of the thighs with the remaining tablespoon of olive oil. Sprinkle the remaining seasoning mixture over the thighs.
Bake in your oven for 30-35 minutes or until the internal temperature reaches 165 degrees F.