Baked Chicken Thighs with Brussels and Sweet Potato

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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.

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Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, a quick and easy one-pot chicken dinner for a chilly, fall night.
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4.88 from 87 votes
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Baked Chicken Thighs with Brussels Sprouts and Sweet Potato

587 Cals 38.5 Protein 33.5 Carbs 34 Fats
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Yield: 4 servings
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.

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.

Nutrition

Serving: 1thigh plus 1-1/4 cups vegetables, Calories: 587kcal, Carbohydrates: 33.5g, Protein: 38.5g, Fat: 34g, Saturated Fat: 9g, Cholesterol: 194.5mg, Sodium: 741mg, Fiber: 8g, Sugar: 7g
WW Points Plus: 8
Keywords: Baked Chicken, one pot chicken and sweet potatoes, one pot chicken dinner, sweet potatoes, whole30

Photo credit: Erin Alvarez

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154 comments

  1. I made this recipe tonight.  I added 2 pieces of  skinless, boneless thighs along with the other bone in, with skin chicken.  I cooked at 425 as stated for 65 min.  Very good. I added potatoes.   I wasn’t sure to cover or not bc it did not state it, unless I missed it.  I did uncovered bc I know it needed to get crisp.  I will make this recipe again.  I also added broccoli in larger pieces.

  2. This is one of our family go-to recipes! It’s SO good! My son loathes chicken but he will eat this. He says the chicken “tastes like Christmas” which, I think he is referring to the rosemary. Thank you for all the amazing recipes!

  3. This is an easy one pan dish for a Sunday family dinner or a showpiece for a dinner party. For presentation top with crumbled feta cheese, a drizzle of balsalmic glaze and top with a few dried cranberries.

  4. Terrific recipe that is now in regular rotation this winter. Thank you!

  5.  Made it exactly as instructed and this was incredibly delicious! I did broil the chicken at the end for two minutes. Everything was cooked perfectly! I 1.5x the recipe and cooked everything in a lasagna pan and it worked out great. 

  6. Very nice. Used another herb since I didn’t have rosemary like I thought I did but it turned out amazing. So juicy and delicious. I love your recipes

  7. I only had boneless, skinless chicken thighs, so I seared them for one minute on each side, and then baked everything in the same cast-iron skillet I used for that. I was worried they might get overdone, but my vegetables cooked a lot faster than expected so I think probably my cook time was 40 minutes. Used 2 Korean sweet potatoes (again, all I had), fresh minced garlic, fresh rosemary from the garden, and in the end I drizzled the whole pan with about a teaspoon of local honey. I served it with brown rice. Not only did this whole thing make my house smell amazing but it was so delicious! I’m only cooking for myself, but I made the full recipe so I can have this for lunch all week.

  8. Delicious! So simple. Used cubed butternut squash. Vegetables were the right consistency for me. Cooked at 375. Will make again. Thank you.

  9. I actually have the skinnytaste cookbook and have made this recipe before.  It is good and simple.  Easy to prep your veggies the night before and season your chicken so you can just pop it in the oven after work the next day.  I did add garlic to my Brussels and chicken because I’m a huge garlic fan.  

  10. This recipe was absolutely delightful. The chicken cane out tender and juicy, vegetables were cooked nicely. We did use red potatoes in place of the squash. I think I would add a balsamic to this to give it an extra depth of flavor.

  11. This was perfect. Good flavor, incredibly juicy chicken. I had to add olive oil to the veggies to cook properly. They roasted nicely with ample room not to crowd them. Also included potatoes and carrots. I didn’t have dried rosemary but fresh thyme springs were great. 

  12. This recipe with the crispy skin thighs and the delicious combo of Brussels sprouts and sweet potatoes has won me over . It’s on my rotation weekly , everyone loves it!
    Thanks Gina , your recipes are the best!

  13. Another outstanding recipe! I only had skinless, boneless thighs. I covered the vegetables with the chicken like a lasagna–no bacon needed! I started them upside down (fatty side up), and then after 30 minutes or stirred the veggies as directed and then flipped the chicken for 30 minutes or so then broiled a couple of minutes at the end to get everything nice and brown. The chicken kept the vegetables moist and delicious! My husband said it was like Thanksgiving. SO GOOD! Thank you, Gina, for another incredible and healthful recipe!

  14. Made this tonight and it’s AMAZING! Literally obsessed with Skinnytaste. Thank you again 🥰

  15. I made this for dinner last night and it was absolutely AMAZING! Followed the recipe as written except I left the brussels sprouts whole (since they were on the small side) and added a red onion with the vegetables. The chicken was flavorful and juicy and the skin was perfectly crispy. I didn’t even need to broil at the end. The vegetables were soft but not mushy. My husband raved about this meal. It will definitely be added to the regular rotation. Thank you!

  16. this is fabulous!!!!!!!!