Idaho 5B Chicken & Veggies

6-8 bone-in chicken thighs (or 2-3 game birds cleaned and portioned)

2-3 TBSP The Spice Shack of Sun Valley Idaho 5B Spic Blend

1/4 Cup extra virgin olive oil

1/2 LB carrots, sliced lengthwise into quarters

1/2 LB brussel sprouts, sliced in half

1 Medium yellow onion, chopped into large pieces

2 TBSP fresh rosemary, minced

In a large zip lock, toss the chicken in olive oil and The Spice Shack’s Idaho 5B Spice Blend. Marinate for 5 hours or overnight.

Preheat oven to 375 degrees.

Blanch the carrots and brussel sprouts in boiling water for a few minutes until tender but still crunchy. Then plunge into ice water to shock their colors bright. Pat dry and set aside.

Spray baking sheet lightly with oil. Place the marinated chicken on the sheet pan and roast for 20-25 minutes, skins down for crisping.

Add the veggie mixture to the same bag the chicken was marinated in and toss to coat. Spread the veggie mixture and fresh rosemary on the same baking sheet. Turn the chicken thighs over and move on top of the veggies.

Roast the chicken and veggies for another 10 minutes, or until the chicken is cooked to an internal temperature of 165 degrees.

Serve with wild or brown rice, couscous or quinoa.