First, start by preheating your oven to 400 and lining a baking sheet with parchment paper
Next, you will want to wash and chop your veggies. I like to cut my mushrooms in half, my carrots into matchsticks, mushrooms in half or quarters and my leeks into strips. I like the difference in texture and size and shape. BUT, you may cut them however you wish. Just keep in mind that some veggies(mushrooms, leeks, and sprouts will cook faster than the carrots, so keeping those a little thicker helps to even out the roast.
Next, you will place your veggies on your pan, and drizzle with 1-2 tbsp of avocado oil and season with the spices and herbs. I like to mix them with my hands right on the pan, to avoid dirtying a bowl. Make sure to leave a hole in the center of the pan where your chicken will go.
Next, add your chicken thighs to the center of your pan and season both sides well.
Now, pop your sheet pan in your oven for approx 30 minutes, checking at about 25 minutes to make sure everything is roasting evenly.
Enjoy this savory fall meal! And feel free to double or triple the recipe for larger families!