Baked Chicken Thighs with Brussels Sprouts and Sweet Potato
A quick and easy one-pot chicken dinner perfect for a chilly fall night.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tablespoon olive oil spray
- 16 ounces Brussels sprouts halved
- 2 medium sweet potatoes peeled and diced 3/4-inch
- 4 large chicken thighs on the bone, with skin
- 1.75 teaspoon kosher salt
- fresh black pepper to taste
- 1 teaspoon garlic powder
- 1.5 teaspoon dried rosemary
Instructions
Preparation Steps
- Preheat oven to 425°F. Spray an oval baking dish with oil.
- Place the sweet potatoes on one side and the Brussels sprouts on the other. Spritz the vegetables with olive oil and season with 0.75 teaspoon salt, black pepper to taste.
- Season both sides of the chicken with 1 teaspoon salt, garlic powder and rosemary. Place chicken thighs on top of the vegetables, skin side down.
- Bake 30 minutes, set the chicken aside and stir the vegetables.
- Place the chicken back in the dish skin side up and cook until the chicken skin is browned and the vegetables are roasted and tender, about 30 to 35 minutes more. Optional, broil 2 to 3 minutes for crisper skin.
Notes
This recipe is a great option for a healthy and flavorful weeknight meal. The combination of sweet potatoes and Brussels sprouts with savory chicken makes for a delicious and satisfying dish. You can also adjust the seasonings to your preference.