Place potatoes and Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the oil and sprinkle with garlic, rosemary, 1 teaspoon salt, and ½ teaspoon pepper. Toss to coat and then spread out the vegetables so they are evenly spaced out on the baking sheet.
Nestle the chicken thighs in between the vegetables. Season the chicken with the remaining ½ teaspoon salt and ½ teaspoon pepper.
Roast for 30 minutes or until chicken reaches 162-165 degrees F on a digital meat thermometer.
Remove the sheet pan from the oven and let rest for 5 to 10 minutes before serving.
Chicken: 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.Vegetables: Interchange the 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: If you don't have fresh rosemary, use 2 teaspoons of dried rosemary.Storage: Place leftover chicken and vegetables in an airtight container once cooled slightly. Store in the refrigerator for up to 3 days. Reheat by broiling, microwaving, or baking at 350 degrees F for 15 minutes.