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Sheet-Pan Chicken & Brussels Sprouts
Ingredients
  • 1 pound sweet potatoes, cut into ½-inch wedges
  • 2 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 4 cups Brussels sprouts, quartered
  • 1 ¼ pounds boneless, skinless chicken thighs, trimmed
  • ½ teaspoon ground cumin
  • ½ teaspoon dried thyme
  • 3 tablespoons sherry vinegar
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