Sheet Pan Harvest Chicken on Pan-Juice Toast

Ingredients

- 4 servings +

• 4 bone-in, skin-on chicken thighs, about 1.75 lbs, patted dry
• 4 thick slices (1-inch thick) crusty rustic sourdough bread, day-old country loaf
• 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
• 1 lb fresh Brussels sprouts, trimmed and halved lengthwise
• 1 large red onion, cut into 1/2-inch wedges
• 3 tbsp extra virgin olive oil, divided
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves, stripped from stems
• 1 tsp garlic powder and smoked paprika, for seasoning chicken and veg
• 1 ½ tsp kosher salt and freshly cracked black pepper, divided