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Baked Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 118 reviews
  • Author: Megane
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://comfortplates.com/baked-chicken-thighs-with-roasted-brussels-sprouts-and-sweet-potatoes-recipe/