Ingredients & Directions

4 chicken breasts with skin on
2 tbsp. olive oil
4 cloves garlic, minced
2 tbsp. fresh rosemary, chopped
1 tsp ground cinnamon
1 tsp sea salt
½ tsp black pepper
4 cups Brussel sprouts, halved or quartered
2 medium slice potatoes, diced large
1 cup radishes, sliced
1 medium red onion, cut in ¾ inch pieces
1 medium honey crisp apple, sliced
½ cup cashews, crushed
½ cup cashews, chopped

Preheat Oven to 425.  Line a rimmed sheet pan with parchment.

Place chicken breasts in large Ziploc bag.  Drizzle with 1 & ½ tbsp. olive oil, add garlic, 1 tbsp. rosemary, cinnamon, ½ tsp. salt, black pepper and crushed cashews.  Shake and marinate for 2 hours or more.
Place Brussel sprouts, sweet potato, onion, radishes and apple on the baking sheet.  Place the chicken on the vegetable mixture.  Bake in oven for 22 – 25 minutes or until done.  If need be, remove chicken and continue to roast vegetables for another 10 minutes.
Plate, top with fresh rosemary and chopped cashew and serve.

Serves: 4

Recipe by Blog Chefs