Description
This hearty and flavorful recipe for Baked Chicken Thighs with Brussels Sprouts and Sweet Potato combines tender, juicy chicken thighs with perfectly roasted vegetables. The chicken is seasoned with garlic powder, rosemary, kosher salt, and black pepper, then baked on top of sweet potatoes and Brussels sprouts for a one-pan meal that’s both comforting and nutritious. A quick broil at the end crisps the chicken skin to perfection.
Ingredients
Scale
Vegetables
- 16 ounces Brussels sprouts, halved
- 2 medium sweet potatoes (about 8 ounces each), peeled and diced into 3/4-inch pieces
Chicken
- 4 large chicken thighs, bone-in, skin-on (7 ounces each)
Seasonings
- 1 3/4 teaspoons kosher salt, divided
- Fresh black pepper, to taste
- 1 teaspoon garlic powder
- 1 1/2 teaspoons dried rosemary
- Olive oil spray
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 425°F (220°C). Spray an oval baking dish with olive oil spray to prevent sticking and add flavor.
- Arrange Vegetables: Place the prepared sweet potatoes on one side of the baking dish and the halved Brussels sprouts on the other side. Lightly spritz the vegetables with olive oil spray, then season with 3/4 teaspoon kosher salt and fresh black pepper to taste.
- Season the Chicken: Season both sides of the chicken thighs with 1 teaspoon kosher salt, garlic powder, and dried rosemary. Ensure the seasoning is evenly distributed for maximum flavor.
- Layer Chicken on Vegetables: Place the seasoned chicken thighs, skin side down, on top of the vegetables in the baking dish. This allows the chicken juices to drip and flavor the vegetables as they cook.
- Bake the First Stage: Bake in the oven for 30 minutes. This initial baking helps start cooking the chicken and softening the vegetables.
- Stir Vegetables and Rest Chicken: Remove the dish from the oven, set the chicken aside, and stir the vegetables to ensure even cooking and prevent sticking.
- Return Chicken and Continue Baking: Place the chicken thighs back on the vegetables, this time skin side up. Continue baking for an additional 30 to 35 minutes, until the chicken skin is browned, crisp, and the vegetables are tender and roasted through.
- Optional Broil for Crispier Skin: For extra crispy chicken skin, broil the dish for 2 to 3 minutes at the end of baking—watch closely to avoid burning.
- Serve: Remove from oven and let rest for a few minutes before serving. Plate the chicken thighs alongside the roasted Brussels sprouts and sweet potatoes for a delicious and satisfying meal.
Notes
- If you prefer boneless chicken thighs, reduce the cooking time by 10-15 minutes and monitor doneness closely.
- Feel free to swap fresh rosemary for thyme or sage for a different flavor profile.
- Use a meat thermometer to ensure internal chicken temperature reaches 165°F (74°C) for safe consumption.
- To save time, you can prepare vegetables ahead by peeling and chopping the sweet potatoes and trimming the Brussels sprouts the day before.
- Broiling is optional but enhances the skin’s texture; keep an eye on the dish to prevent burning under the broiler.
Nutrition
- Serving Size: 1 chicken thigh with vegetables (about 1/4 of recipe)
- Calories: 460 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 110 mg
