Skinnytaste > Main Ingredient > Chicken Recipes > Baked Chicken Thighs with Brussels and Sweet Potato

Baked Chicken Thighs with Brussels and Sweet Potato

This post may contain affiliate links. Read my disclosure policy.

Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, a quick and easy one-pot chicken dinner for a chilly, fall night.

Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, a quick and easy one-pot chicken dinner for a chilly, fall night.
Baked Chicken with Brussels and Sweet Potato

This one-pot chicken dish is perfect for the cooler weather. I make this dish all the time because it’s so easy, so good and so simple to make. Made with just 5 ingredients not counting salt and pepper it’s also Whole30 and Paleo-friendly. Some other simple one-dish meals that you might want to try are Sheet Pan Balsamic-Herb Chicken and Vegetables and One Pan Roasted Potatoes, Sausage and Peppers.

Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, a quick and easy one-pot chicken dinner for a chilly, fall night.

This well-balanced meal gives you protein, vegetables, and carbs all in one dish. The sweet potatoes are a healthy carb with more fiber than regular potatoes and are slightly lower on the glycemic index.

I love cooking this dish because it’s so simple. I sometimes even cut the sweet potatoes and Brussels sprouts earlier in the day. So, when it comes time to cook dinner, all I have to do is assemble and season the ingredients on the pan. I just pop it in the oven and go on with my busy evening.

I keep the skin on the chicken to let the fat from the skin drip onto the vegetables, which gives them so much flavor. The skin gets crisp and delicious, but of course, you can discard it after baking if you prefer not to eat it. But, you definitely want to leave the skin on the when you cook this one.

Variations and Tips:

  • You can switch out the sweet potatoes with butternut squash, baby red potatoes or another healthy autumn vegetable.
  • Swap the chicken thighs for any bone-in, skin-on chicken parts.

Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, a quick and easy one-pot chicken dinner for a chilly, fall night.baking dish with sweet potatoes and brussels sproutsBaked Chicken Thighs with Brussels Sprouts and Sweet Potato, a quick and easy one-pot chicken dinner for a chilly, fall night.Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, a quick and easy one-pot chicken dinner for a chilly, fall night.

More Chicken Recipes You Will Love:

Baked Chicken Thighs with Brussels Sprouts and Sweet Potato

4.88 from 94 votes
11
Cals:587
Protein:38.5
Carbs:33.5
Fat:34
Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, a quick and easy one-pot chicken dinner for a chilly, fall night.
Course: Dinner
Cuisine: American
Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, a quick and easy one-pot chicken dinner for a chilly, fall night.
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Yield: 4 servings
Serving Size: 1 thigh plus 1-1/4 cups vegetables

Ingredients

  • olive oil spray
  • 16 ounces Brussels sprouts halved
  • 2 medium sweet potatoes (8 oz each) peeled and diced 3/4-inch
  • 4 large chicken thighs on the bone, with skin (7 ounces each)
  • 1 3/4 tsp kosher salt
  • fresh black pepper to taste
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon dried rosemary

Instructions

  • 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 3/4 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.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Serving: 1 thigh plus 1-1/4 cups vegetables, Calories: 587 kcal, Carbohydrates: 33.5 g, Protein: 38.5 g, Fat: 34 g, Saturated Fat: 9 g, Cholesterol: 194.5 mg, Sodium: 741 mg, Fiber: 8 g, Sugar: 7 g

Categories:

Photo credit: Erin Alvarez

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




164 comments on “Baked Chicken Thighs with Brussels and Sweet Potato”

  1. This was such a delicious meal. We followed the recipe exactly and everything was perfect. Thanks so much. 

  2. What a delicious supper! My changes: I seasoned the thighs with s&p, some fresh rosemary and thyme and browned in cast iron before placing over the vegetables. Sprinkled the veg with s&p and the chopped herbs. My thighs were huge, but still came out a bit dry, so will check for doneness sooner next time. The only other change I would make will be to double the recipe and bake in a larger pan next time for leftovers!