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.
Recipe by Blog Chefs
© Souders Studios 2020