Preheat your oven to 200°C (390°F). Pat the chicken thighs dry with paper towels, then season generously with salt, pepper, chopped rosemary, and thyme.
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, place the chicken thighs skin-side down. Sear for about 5 minutes until the skin is golden and crispy, listening for a satisfying sizzle.
Flip the chicken and cook for an additional 2 minutes to start rendering the fat. Transfer the thighs to a roasting pan, skin-side up, and set aside.
In a mixing bowl, toss chopped sweet potatoes and halved Brussels sprouts with the remaining olive oil, salt, pepper, and a little chopped rosemary. Spread them around the chicken in the pan, ensuring even coverage.
Place the pan in the oven and roast for 25-30 minutes, until the vegetables are caramelized and tender, and the chicken reaches an internal temperature of 75°C (165°F). Baste the chicken with melted butter or drippings using the silicone brush halfway through roasting for extra flavor.
Once cooked, remove the pan from the oven. Let the chicken rest tented with foil for 10 minutes to retain juices.
Meanwhile, zest the lemon over the roasted vegetables, then squeeze in the lemon juice to brighten the flavors. Toss gently to combine, ensuring the vegetables are coated with citrus.
Slice the rested chicken thighs and arrange them on a serving platter alongside the citrus-tossed vegetables. The skin should be crispy and crackle with each cut, while the vegetables are tender and slightly charred.
Finish with a sprinkle of fresh herbs and an extra squeeze of lemon, then serve family-style for a cozy, festive meal.
