Dry the chicken thighs on both sides with a paper towel and loosen the skin from the meat.
Sprinkle both sides of the chicken with salt and pepper.
In a small bowl, add 1 tablespoon olive oil, softened butter, 2 cloves of garlic, and rosemary and mix well.
Rub the mixture over each chicken thigh and under the skin of each piece to help make it crispier.
Place the thighs, skin side up, in the center of the sheet pan.
Cook for 10 minutes.
For the Vegetables
In a separate medium bowl, add the sweet potatoes, 1 tablespoon olive oil, and 2 cloves garlic.
After the chicken has cooked for 10 minutes, add the potatoes around the chicken in a single layer.
Bake for an additional 15 minutes.
Then turn the sweet potatoes over and add the apple slices to the pan.
Cook for an additional 5 minutes, or until the chicken is no longer pink and is 165 degrees F on a meat thermometer
Store leftovers in an airtight container in the refrigerator for up to 2-3 days.Substitute boneless, skinless chicken thighs or chicken breasts if desired.Olive oil helps the chicken and vegetables crisp.Butter helps the chicken brown and keep it moist.Substitute ¼ teaspoon garlic powder per clove if desired.Substitute sage or thyme for the rosemary.Substitute Yukon gold or red potatoes for sweet potatoes if preferred.Granny smith apples add a nice tartness and hold their shape well. Feel free to use other apples like macintosh or cortland as well.Add other vegetables like brussel sprouts, broccoli and/ or sliced sweet or red onions