Roasted Veggies and Chicken - a winner!

Ingredients
1 lb chicken thighs or breasts
1 sweet potato, chopped into 1/2 to 1-inch pieces
1 pint Brussels sprouts, halved

1 Cup of brocolli
1 apple, chopped into 1-inch pieces
1 red onion, chopped
1-2 (approx) Tablespoons olive oil
2-3 teaspoons garlic
5-6 sprigs fresh rosemary
salt and pepper to taste

Instructions

1. Preheat oven to 425 degrees.
2. Chop sweet potatoes, Brussels sprouts, red onion, brocolli and apple

3. Spread on a sheet pan and sprinkle with olive oil, salt and pepper. 

4. Stir to coat vegetables in oil.
5. Place chicken on a separate sheet pan (this allows the chicken and vegetables to both roast without the vegetables being steamed in the chicken's juices).
6. Place the veggies sheet pan on the top rack and the chicken sheet pan on the bottom rack.
7. Roast for 30-40 minutes until veggies are browned.
8. Move chicken to the top rack of the oven and switch to the broiler. 

9. Broil the chicken for about 5 minutes until skin browned and crispy.