Baked Chicken Thighs with Brussels Sprouts and Sweet Potatoes Recipe

If you’re looking for a cozy, comforting dinner that feels both special and effortless, I absolutely love sharing this Baked Chicken Thighs with Brussels Sprouts and Sweet Potatoes Recipe. It’s one of those dishes that works perfectly for a busy weeknight but also shines when you want to impress without fuss. The magic of tender, juicy chicken thighs paired with caramelized sweet potatoes and crisp roasted Brussels sprouts is unbeatable.

When I first tried this recipe, I was amazed at how the flavors meld together while the oven does all the work. It’s a complete meal in one pan, saving you time and cleanup, which I bet you’ll appreciate after a long day. Plus, you can easily tweak it to your taste—making it a go-to comfort meal for fall and winter nights.

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Ingredients You’ll Need

These simple ingredients come together beautifully and are easy to find at your local grocery store. When I shop, I always look for firm sweet potatoes and bright green Brussels sprouts—they really make a difference in roasting.

• Olive oil spray: Helps get the veggies and chicken perfectly crispy without using too much oil.
• Brussels sprouts: Choose fresh and firm sprouts, trimmed and halved for even cooking.
• Sweet potatoes: Peeled and diced into uniform 3/4-inch chunks so they cook evenly alongside the sprouts.
• Chicken thighs: Bone-in with skin on for ultimate juiciness and crispy skin—trust me, this is key.
• Kosher salt: Brings out all the natural flavors with just the right seasoning.
• Fresh black pepper: To taste, adding a little peppery kick.
• Garlic powder: Adds warm, savory notes without any extra chopping.
• Dried rosemary: I love rosemary in this dish—it pairs beautifully with both chicken and sweet potatoes.

Variations

I’m all about making recipes fit your style and what you have on hand. This Baked Chicken Thighs with Brussels Sprouts and Sweet Potatoes Recipe is flexible—here are a few ways I like to switch things up depending on the season or what I’m craving.

• Herb Swap: Instead of rosemary, try thyme or sage for a different aromatic touch—I’ve done this and loved the fresh twist.
• Spicy Kick: Add a pinch of smoked paprika or cayenne powder to the chicken seasoning for some heat that wakes up your taste buds.
• Different Veggies: Swap Brussels sprouts for broccoli or green beans if you prefer or want to use what’s in your fridge.
• Skinless Chicken Thighs: Works well if you want a leaner option, but keep an eye on cooking time since they cook faster.

How to Make Baked Chicken Thighs with Brussels Sprouts and Sweet Potatoes Recipe

Step 1: Prep Your Oven and Baking Dish

Preheat your oven to 425°F—that high heat is key to getting crispy chicken skin and caramelized veggies. I like to use an oval baking dish big enough to spread the ingredients in a single layer, and a quick spray of olive oil on the dish prevents sticking without extra mess.

Step 2: Arrange the Vegetables

Place the diced sweet potatoes on one side of the dish and halved Brussels sprouts on the other. Spritz both with olive oil spray and season them with half of the salt (about 3/4 teaspoon), plus black pepper to taste. This layering helps each veggie roast evenly without mixing too much moisture.

Step 3: Season and Add Chicken Thighs

Pat your chicken thighs dry with paper towels—this is a little trick I learned that helps the skin crisp up beautifully. Season both sides with the remaining salt, garlic powder, and dried rosemary. Then, place the chicken skin side down over the veggies in the dish. This positioning lets the juicy flavors drip into the vegetables while cooking.

Step 4: Bake and Stir

Bake for 30 minutes. This initial roasting starts cooking the chicken and softening the vegetables. When the chicken is done, set it aside temporarily and stir the veggies to make sure nothing sticks or burns on the bottom of the dish.

Step 5: Finish Cooking and Crisp the Chicken

Return the chicken thighs skin side up on top of the veggies, then continue baking for another 30–35 minutes until the skin is browned and the vegetables are tender and roasted. If you want ultra-crispy skin, I suggest broiling for 2–3 minutes at the end—just keep a close watch so it doesn’t burn.

How to Serve Baked Chicken Thighs with Brussels Sprouts and Sweet Potatoes Recipe

Garnishes

I love sprinkling a little fresh chopped parsley or thyme on top just before serving—it adds a pop of color and a bit of fresh herb flavor that brightens the whole dish. Sometimes I even squeeze a little lemon juice over the chicken for an extra layer of freshness.

Side Dishes

This recipe is quite the hearty meal on its own, but if you want to add a side, I often make garlic butter green beans or a fresh mixed greens salad with a tangy vinaigrette. A crusty piece of bread also pairs beautifully if you want to soak up any delicious juices left in the pan.

Creative Ways to Present

For a special occasion, I’ve served this meal on a rustic wooden board with the chicken thighs sliced to show the juicy interior. Adding a small ramekin of honey mustard or a tangy yogurt dip on the side impressed guests and brought a fun, interactive element to the meal.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they stay delicious for up to 3 days. To keep the skin from getting too soggy, I usually remove the chicken from the veggies before storing them separately.

Freezing

You can freeze cooked chicken thighs and veggies separately in freezer-safe containers or bags for up to 3 months. When I’m ready to enjoy, I thaw overnight in the fridge—it’s great to have a homemade meal ready to go for busy days.

Reheating

To reheat, I warm the chicken and vegetables in a 350°F oven for about 15-20 minutes. This helps re-crisp the chicken skin better than the microwave, which sometimes makes it rubbery. If you’re short on time, I’ll zap in the microwave just to warm through and then finish with a quick broil to add crispness.

FAQs

Final Thoughts

This Baked Chicken Thighs with Brussels Sprouts and Sweet Potatoes Recipe has become one of my absolutely favorite weeknight meals because it feels like a special occasion without hours in the kitchen. If you want something juicy, flavorful, and nourishing that the whole family will devour, give this a try—you’ll end up going back to it again and again, just like I do.

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