Toss the potatoes and Brussels sprouts with the oil, garlic, rosemary, and 1 teaspoon salt and ½ teaspoon pepper. Spread on rimmed baking sheet.
Nestle the chicken thighs in the vegetables and sprinkle with remaining salt and pepper.
Roast for 30 minutes or until chicken reaches 165 degrees.
Allow to rest for 5 to 10 minutes before serving.
Bone-in chicken legs, breasts, and thighs all work in this sheet pan chicken dinner. You can opt to leave the skin on or off. Do NOT use boneless chicken, as the meat will dry out before the vegetables get caramelized.
Interchange with potatoes and Brussels sprouts for any hearty vegetable you like--sweet potato chunks, cubed russet potatoes, fresh broccoli, carrots. Just have all the vegetables be approximately the same size so they roast at the same rate (I recommend 1 to 1 ½ inch chunks for all vegetables.)
Rosemary is a sturdy, hearty herb that works perfectly with roasted chicken and stands up well to be roasted. If you don't have fresh rosemary, use 2 teaspoons dried rosemary.