Baked Chicken Thighs with Brussels Sprouts and Sweet Potato: a quick, cozy one-pan chicken dinner ideal for chilly autumn evenings. This simple, flavorful meal combines protein, vegetables and healthy carbohydrates for an easy, balanced weeknight supper.
Baked Chicken with Brussels and Sweet Potato
This one-pan recipe is a favorite because it’s fast to assemble, forgiving to cook, and full of autumnal flavor. With just a handful of pantry spices and five main ingredients (not counting salt and pepper), it’s naturally suited to Whole30 and Paleo meal plans when using compliant ingredients. The sweet potatoes provide fiber and a lower glycemic impact than some white potatoes, while Brussels sprouts roast to a tender, slightly caramelized finish that pairs perfectly with crispy chicken skin.
The recipe is ideal for busy evenings: you can trim and chop the vegetables earlier in the day, then arrange and season everything just before baking. Leaving the skin on the chicken while it roasts lets the fat baste the vegetables and enhances flavor; the skin crisps up in the oven and can be removed before serving if you prefer.
Why this recipe works
- One-pan cooking minimizes cleanup and concentrates flavor as chicken juices mingle with the vegetables.
- Simple seasoning—garlic powder, dried rosemary, kosher salt and black pepper—keeps the dish approachable and adaptable.
- Bone-in, skin-on thighs stay moist during the longer roast time and deliver richer taste than leaner cuts.
Variations and tips
- Substitute sweet potatoes with butternut squash, baby red potatoes or another seasonal root vegetable.
- Use any bone-in, skin-on chicken pieces (legs, quarters) if thighs aren’t available.
- To ensure even cooking, cut vegetables into similar-size pieces so they roast at the same rate.
- If you prefer crisper skin, broil for 2–3 minutes at the end, watching closely so it doesn’t burn.
- Add a squeeze of lemon or a sprinkle of chopped fresh parsley before serving for brightness.
Serving suggestion: Pair with a simple green salad or steamed green beans for extra color and freshness. Leftovers reheat well—cover and warm in a 350°F oven until heated through, or reheat individual portions in the air fryer for a few minutes to revive crispness.
Ingredients
- Olive oil spray or 1–2 tablespoons olive oil
- 16 ounces Brussels sprouts, halved
- 2 medium sweet potatoes (about 8 oz each), peeled and diced into 3/4-inch pieces
- 4 large bone-in, skin-on chicken thighs (about 7 ounces each)
- 1 3/4 teaspoons kosher salt, divided
- Freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 1/2 teaspoons dried rosemary
Instructions
- Preheat the oven to 425°F (220°C). Lightly spray or oil an oval or rimmed baking dish so the ingredients don’t stick.
- Arrange the diced sweet potatoes on one side of the dish and the halved Brussels sprouts on the other. Lightly spritz or toss the vegetables with olive oil, then season them with 3/4 teaspoon kosher salt and black pepper to taste.
- Pat the chicken thighs dry. Season both sides with the remaining 1 teaspoon kosher salt, garlic powder and dried rosemary.
- Place the seasoned chicken thighs on top of the vegetables, skin side down. The thighs will release juices as they cook, flavoring the vegetables below.
- Bake for 30 minutes. Remove the dish from the oven, set the chicken aside briefly and stir the vegetables to redistribute them.
- Return the chicken to the dish, this time skin side up, and continue baking until the skin is browned and the vegetables are tender, about 30–35 minutes more. If you want extra-crispy skin, broil for 2–3 minutes at the end—watch carefully so it doesn’t burn.
- Let the dish rest for a few minutes before serving. Serve each portion with one chicken thigh and about 1¼ cups of roasted vegetables.
Nutrition (per serving)
Yield: 4 servings. Serving size: 1 thigh plus approximately 1¼ cups vegetables.
- Calories: 587 kcal
- Protein: 38.5 g
- Carbohydrates: 33.5 g
- Fat: 34 g
- Fiber: 8 g
- Sodium: ~741 mg
More chicken recipes you may enjoy
- Braised Chicken with Mushrooms and Leeks
- Chicken Thighs with Artichoke Hearts and Feta Cheese
- Air Fryer Asian-Glazed Boneless Chicken Thighs
- Crock Pot Salsa Chicken Thighs
- Crispy Baked Chicken Thighs
Photo credit: Erin Alvarez