What you need:
• 2-3 small sweet potato
• 2-3 yellow and orange bell peppers
• 2-3 beets
• 1-2 yellow onions
• 5-6 bone-in chicken thighs
• honey hickory seasoning for the chicken
• extra virgin olive oil
• salt and pepper to taste
• 1/2 cup pomegranate seeds
• 1 small royal gala apple
• 1 tbsp chopped pecans
Dressing
• 3 tbsp tahini
• 3-4 tbsp water
• juice of half a lemon
Method:
• preheat your oven to 410 convection
• chop and season your veggies with evoo and salt and pepper to taste
• season your chicken with honey hickory seasoning
• add to parchment lined sheet pan(s) * if you like your veggies soft, add a 1/2 cup of water to the sheet pan to add moisture to your chicken and veggies*
• add to oven & let cook for 40 mins (time may vary depending on your oven)
• once cooked, let rest in the oven for 15 mins- this is where the magic happens and everything caramelizes
• while veggies and chicken finish caramelizing, make your dressing by combining all three and mixing to your desired consistency - *note- it might look coagulated at first but keep mixing!
• to your bowl add your arugula, chicken (pull it off the bone once it's cooled down), oven roasted veggies and finish with desired amount of dressing
• add in chopped apple, pomegranate seeds, toss and enjoy!