Instructions

1. Preheat oven to 400
2. Parboil all of the vegetables after they’ve been cut up, except for the Brussels sprouts do not boil these, start with the turnip and parsnips so the carrots and yam don’t transfer the orange over to the white vegetables
3. Strain the parboiled vegetables
4. Toss the root vegetables, garlic and onion in a large bowl with olive oil, celery salt, salt and pepper
5. Season the chicken thighs with celery salt and pepper
6. Sear each side of the chicken thighs in a pan over high heat for just a minute (chicken thighs are thin don’t overcook them in this step)
7. Line a baking sheet with parchment paper
8. Transfer the chicken thighs and vegetables to the baking sheet
9. Throw all the Brussels sprouts in the same bowl as before with a bit more olive oil, celery salt and pepper and some fresh thyme sprigs, toss this and sear them in the pan over high heat until the bottom starts getting crusty
10. Transfer the Brussel sprouts to the sheet pan
11. Roast in the oven for 20 minutes
12. During the last couple minutes in the oven, brush on the melted butter