StarInfiniteFood

1: Pat chicken thighs dry, season generously with salt and pepper, then pat dry again.

2: Heat 1 tablespoon olive oil over medium-high heat and place chicken skin side down.

3: Sear for 4 minutes, then flip and cook for 2 more minutes.

4: Place chicken on a rack over a baking sheet, and bake at 400°F for 30-35 minutes until done.

5: For the sweet potatoes, toss 1.5 pounds of thinly sliced Japanese sweet potatoes in a mixture of 3 tablespoons melted ghee, 2 tablespoons dried oregano, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 0.5 teaspoon salt, 3 cloves minced garlic, and freshly ground pepper.

6: Spread sweet potatoes evenly in a cast iron pan in layers and drizzle with 1 tablespoon olive oil.

7: Bake at 400°F for about 25-30 minutes until crispy and cooked to your liking.

8: For the Brussels, bring 3 cups salted water to a boil, then add 1 pound trimmed Brussels sprouts.

9: Boil for about 3-4 minutes, then remove and pat dry.

10: Heat 1.5 tablespoons oil over medium-high heat, add the Brussels along with 0.5 teaspoon salt and sauté for about 3 minutes until they begin to crisp.

11: Add 1 tablespoon balsamic vinegar and 1 tablespoon coconut aminos and sauté until the liquid cooks off and Brussels slightly caramelize on the outside.