Brussels Sprouts Please!

Greg has been requesting Brussels sprouts for quite some time now. (I know it sounds crazy!) His old roommate's girlfriend made some really yummy ones back in the days and he was even thinking of calling him for the recipe! Not needed because Giada's got one already! I changed the recipe a little and only used potatoes, carrots and the Brussel sprouts since Greg only likes those 3. Now my man can't have just veggies for dinner now can he? What's better roasted in the oven than chicken thighs? Thank goodness for extra meat in the freezer. Dinner was on the table in an hour!

Ingredients:

4 chicken thighs, with skin and bones
8 baby carrots, halved
8 Brussels sprouts, halved
3 red potatoes, cut into bit-sized pieces
½ c extra-virgin olive oil
1 Tbsp dried oregano
1 Tbsp dried rosemary
1 tsp dried thyme
1 tsp dried basil
¼ c garlic salk
2 Tbsp black pepper

Preparations:

1. Preheat oven to 400 degrees F.

2. Heat skillet on medium-high heat. Sprinkle the chicken with salt and pepper and brown on both sides (about 5 minutes on each side).

3. In a pan toss the carrots, Brussels sprouts and potatoes with olive oil, herbs, salt and pepper.

4. Add the chicken to the pan. Cover with foil and place on medium rack in oven. Bake for 35 to 40 minutes.