Line a baking sheet with aluminum foil and drizzle ¼ cup of olive oil onto the aluminum foil. Place the chicken thighs over the olive oil and rub them in the oil to coat both sides. Shake over 1 ½ tbsp of everglades seasoning and rub it into both sides of the chicken thighs. Then, shake some paprika just over the tops of the chicken thighs. Lastly, take 2 tbsp of Kerrygold garlic and herb butter, cut it into 5 slices and place a slice of the butter on top of each piece of chicken. Bake that in the oven at 400°F for about 40 minutes.

To make the chimichurri, grab a mason jar and add in 1 cup of olive oil, chopped garlic, chopped fresh parsley, chopped fresh rosemary, crushed red pepper flakes, red wine vinegar, salt, and black pepper. Pop the lid on the mason jar and shake it up until everything is combined. Leave it in the refrigerator to marinate for at least an hour. The homemade chimichurri can stay good in the refrigerator for 5 - 7 days.

Once the chicken is done, remove it from the baking sheet and set it aside onto a plate. Keep the leftover oil and chicken drippings on the aluminum foil and add on the chopped sweet potato, broccoli florets, and red onion. Drizzle about 2 tbsp of olive oil over the veggies and shake over ½ tbsp of the everglades seasoning. Toss that together with the veggies until incorporated and spread the veggies out on the baking sheet. Lastly, take 2 tbsp of the kerrygold garlic and herb butter and add dollops of the butter over the veggies. Bake them in the oven at 425°F for 30 minutes. Toss the veggies halfway through the cooking time. Serve the chicken and veggies over white rice, lettuce, or in a wrap. Enjoy!