I’m excited to share this Baked Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes Recipe because it’s one of those effortless weeknight dinners that feels totally special. The combination of crispy, juicy chicken thighs paired with caramelized Brussels sprouts and sweet potatoes is just downright comforting – perfect for cozy dinners or when you want to impress with minimal fuss.
When I first tried this recipe, I was amazed by how everything cooks beautifully in one pan, making cleanup a breeze. You’ll find that the flavors develop deeply as the veggies roast alongside the chicken, making every bite come together in perfect harmony. If you love meals that are hearty, flavorful, and hands-off, this baked chicken thighs with roasted Brussels sprouts and sweet potatoes recipe will quickly become a favorite.
Why You’ll Love This Recipe
- One-Pan Convenience: Everything roasts together, cutting down on prep and cleanup time.
- Flavor Packed: The chicken juices mingle with the veggies for deep, savory flavors.
- Ultimate Comfort: Crispy chicken skin with tender roasted Brussels sprouts and sweet potatoes is a guaranteed crowd-pleaser.
- Flexible & Adaptable: Easy to tweak with your favorite herbs or add-ons for a personalized touch.
Ingredients You’ll Need
These simple ingredients complement each other perfectly, building layers of taste and texture. You’ll want fresh Brussels sprouts and firm sweet potatoes for the best roasting results, plus juicy bone-in chicken thighs that stay tender and flavorful.
- Olive oil spray: Helps everything crisp up evenly without excess oil pooling.
- Brussels sprouts: Halving them ensures fast roasting and caramelization on the cut sides.
- Sweet potatoes: Peel and dice into evenly sized chunks to match cooking time with the Brussels sprouts.
- Chicken thighs (bone-in, skin-on): The skin crisps up while the bone keeps the meat juicy and flavorful.
- Kosher salt: Seasoning makes all the flavors pop – don’t skimp!
- Black pepper: Freshly ground adds subtle heat and aroma.
- Garlic powder: Adds a mellow, savory background note.
- Dried rosemary: Its piney aroma pairs amazingly with chicken and root veggies.
Variations
One of the things I love most about this baked chicken thighs with roasted Brussels sprouts and sweet potatoes recipe is how easy it is to personalize. You can swap out herbs, add spices, or toss in other veggies to make it your own.
- Herb Swap: I sometimes use thyme or smoked paprika instead of rosemary for a different flavor twist, and my family loves it.
- Veggie Mix-ins: Adding chopped carrots or parsnips works great if you want more color and variety on your plate.
- Spicy Kick: For a bit of heat, sprinkle red pepper flakes on the chicken before baking.
- Skinless Option: If you prefer lower fat, boneless skinless thighs work fine but expect a less crispy outside.
How to Make Baked Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes Recipe
Step 1: Prep and Arrange Your Ingredients
First, preheat your oven to 425°F — this high heat ensures the chicken skin crisps up nicely and the vegetables caramelize perfectly. Spray an oval baking dish generously with olive oil spray to prevent sticking and encourage browning. Spread the diced sweet potatoes on one side and halved Brussels sprouts on the other. Give the veggies a quick spritz of olive oil spray, then season with 3/4 teaspoon kosher salt and a pinch of black pepper for good balance. This pre-baking step is crucial to get those golden edges we all love.
Step 2: Season the Chicken and Layer It In
Pat your chicken thighs dry with paper towels—that step really helps the skin get crispy. Season both sides with 1 teaspoon kosher salt, garlic powder, and dried rosemary, making sure every inch is coated. Place the chicken on top of your veggies, skin side down. This positioning helps the chicken render fat into the veggies while the skin starts to brown from underneath.
Step 3: Bake, Stir, and Finish Baking
Bake everything for about 30 minutes. After that, remove the dish and set the chicken aside on a plate while you stir the veggies to prevent burning and promote even cooking. Then place the chicken back on top, this time skin side up, and return it to the oven for another 30 to 35 minutes. The chicken skin will brown and crisp while the veggies roast to tender perfection. If you want extra crispiness on the skin, broil the dish for 2-3 minutes at the end—just don’t walk away, as it can burn quickly!
Pro Tips for Making Baked Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes Recipe
- Dry the Chicken Skin: Patting the chicken skin dry helps it crisp up beautifully during baking.
- Even Veggie Sizes: Cutting your sweet potatoes and Brussels sprouts into uniform pieces ensures everything roasts evenly.
- Stir Vegetables Midway: Giving the veggies a stir halfway through prevents burning and promotes caramelization on all sides.
- Watch the Broil Step: Broil only at the end for a quick crisp, and stay close to avoid burning the chicken skin.
How to Serve Baked Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes Recipe
Garnishes
I like to finish this dish with a sprinkle of chopped fresh parsley or finely sliced green onions. The fresh herbs cut through the richness and add a pop of color that makes the plate inviting. A little squeeze of fresh lemon juice over the chicken and veggies just before serving can brighten the flavors beautifully, too.
Side Dishes
This meal is pretty complete on its own, but if you want to add a side, a simple green salad or steamed green beans with garlic make a fresh contrast. Some crusty bread works perfectly for mopping up those delicious pan juices as well.
Creative Ways to Present
For special occasions, I’ve served this recipe family-style right from the baking dish, so everyone can help themselves to the crispy chicken and roasted veggies. Another fun idea is plating individual portions with the chicken thigh perched on a bed of roasted veggies and garnished with toasted nuts or seeds for some extra crunch.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. To keep the chicken skin from becoming soggy, I like to keep the chicken separated from the veggies and reheat them separately when possible.
Freezing
This recipe freezes well if you want to make it ahead in bulk. I freeze the cooked chicken and veggies in individual portions so I can thaw them overnight in the refrigerator and reheat easily during busy weekdays.
Reheating
To reheat, use an oven or toaster oven at 375°F to help restore some crispness to the chicken skin. Microwave reheating works but tends to soften the skin—if time allows, I prefer the oven method to keep textures nice.
FAQs
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Can I use boneless chicken thighs for this recipe?
Yes, boneless chicken thighs can be used, but they usually cook faster and don’t develop quite the same crispy skin. Keep an eye on them while baking and reduce cooking time accordingly.
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How do I know when the chicken thighs are fully cooked?
The safest way is to use a meat thermometer; the internal temperature should reach 165°F (74°C). The skin should also be browned and crisp.
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Can I add other vegetables to this dish?
Absolutely! Feel free to include chopped carrots, parsnips, or even red onions. Just make sure they’re cut into sizes that roast in the same time frame as the sweet potatoes and Brussels sprouts.
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What if I don’t have dried rosemary? What’s the best substitute?
Thyme is a great substitute that pairs wonderfully with chicken and roasted vegetables. You can also experiment with sage or herbes de Provence for a different flavor profile.
Final Thoughts
This baked chicken thighs with roasted Brussels sprouts and sweet potatoes recipe has become a go-to in my kitchen because it’s both simple and so satisfying. I love how easy it is to prep but still makes everyone feel like you went the extra mile. Trust me—you’ll enjoy the juicy chicken and perfectly roasted veggies so much, it might just become a weekly staple for you, too.
Print
Baked Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This recipe features perfectly baked chicken thighs paired with tender roasted Brussels sprouts and sweet potatoes. The combination of savory herbs and spices with the natural sweetness of the vegetables creates a wholesome, one-dish meal that’s both comforting and nutritious. Cooking everything together in the oven allows the flavors to meld while achieving crispy chicken skin and caramelized vegetables.
Ingredients
Vegetables
- 16 ounces Brussels sprouts, halved
- 2 medium sweet potatoes (8 oz each), peeled and diced into 3/4-inch pieces
Chicken & Seasonings
- 4 large bone-in, skin-on chicken thighs (7 ounces each)
- 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
- Prepare the Oven and Baking Dish: Preheat your oven to 425°F (220°C). Lightly spray an oval baking dish with olive oil spray to prevent sticking and enhance roasting.
- Arrange the Vegetables: Spread the halved Brussels sprouts on one side of the baking dish and the diced sweet potatoes on the other side. Lightly spritz the vegetables with olive oil spray. Season them with 3/4 teaspoon kosher salt and freshly ground black pepper to taste, ensuring even coating for best flavor.
- Season the Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with the remaining 1 teaspoon kosher salt, garlic powder, and dried rosemary. The seasoning mix will add aromatic notes and enhance the chicken’s flavor.
- Position Chicken on Vegetables: Place the seasoned chicken thighs skin side down directly on top of the vegetables in the baking dish. This will allow the chicken juices to drip onto the veggies, infusing them with extra flavor during cooking.
- First Bake: Bake in the preheated oven for 30 minutes. After this time, carefully remove the baking dish from the oven. Set the chicken aside and stir the vegetables gently to promote even roasting.
- Second Bake with Chicken Upright: Return the chicken to the baking dish, this time skin side up, laying it on top of the vegetables. Continue to bake for an additional 30 to 35 minutes, or until the chicken skin is browned and crispy and the vegetables are tender and roasted through.
- Optional Broiling: For extra crispy chicken skin, switch your oven to the broil setting and broil the chicken for 2 to 3 minutes, watching carefully to prevent burning.
- Serve: Remove from the 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 balanced meal.
Notes
- You can substitute fresh rosemary with thyme or sage if preferred.
- To save time, use pre-cut Brussels sprouts and sweet potatoes.
- Ensure the chicken thighs are completely thawed before cooking for even roasting.
- Broiling is optional but highly recommended for crispier skin.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 120 mg
