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 86 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.


  • 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


  • 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.


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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  1. 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.

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

  3.  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. 

  4. 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

  5. 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.

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

  7. 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.  

  8. 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.

  9. 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. 

  10. 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!

  11. 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!

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

  13. 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!

  14. this is fabulous!!!!!!!!

  15. Súper Delicious!!!!! Just follow the recipe!!!!!

  16. Wow wow WOW!! I cannot believe how much flavour that had from so few ingredients! The chicken juices spread all over the veggies and the taste is just heaven! The sweet potatoes were mushy as others have said but frankly I like that, they kinda melt in your mouth. And the Brussels were charred to perfection. I added smoked paprika to the chicken for a bit of extra flavour on the skin. Highly recommend this recipe. So easy and tasty!

  17. It was delish! Followed it as written…YUMMY!

  18. This is a great recipe! Followed exactly and turned out amazing 

  19. This would be awesome with a garlic aioli sauce. I make some very similar with pork loin and the aioli kicks it to a whole other taste level of yumminess. 

  20. This was a huge hit with my family of four, which includes a teen boy who does not care for vegetables! Everyone said it’s a definite “make again.” It turned out beautifully, and we all loved how crispy the skin was. I switched to convection after the first 30 minutes, baking at 400 degrees for 23 minutes and then broiled on high for 2 minutes. The best parts for me was how easy it was to put together and all the “Wow, this is really good, Mom” comments!

  21. We’ve made this twice now, once with butternut squash and once with sweet potatoes, and each time was delicious. We only had skinless boneless chicken thighs so we took the suggestion one reviewer left to use bacon. We added 4-5 slices of chopped turkey bacons and that added great flavor. Since we had boneless the chicken was done in about 35 minutes. 

  22. I made this tonight and it was an instant winner. The thighs were juicy while the skin crisped up nicely; the vegetables roasted really well. I’m eager to add this to our rotation and play a bit with different combinations of vegetables.

  23. This was tasty, but we like our veggies firm, and these were very mushy. I liked the concept of all in one dish, but next time I’ll use my air fryer and separate the veggies from the chicken (this was the first time in months I’ve used the oven). I only had skin-on bone-in thighs on hand. To compare, I took the skin off two pieces and left it on the other two. And I did pop all 4 thighs under the broiler for a couple minutes at the end. All 4 pieces were moist and flavorful. One other thing, we aren’t big fans of garlic (don’t judge me, LOL), so I just used salt, rosemary and lemon pepper. All in all, very tasty and easy.

  24. Delicious and easy.  My husband and I are “trying” to like Brussels sprouts.  We both liked the Brussels sprouts in this dish a lot.  Will definitely make this again.

  25. Can this be made with boneless chicken breasts?

    • It’ll be way drier if there’s no bones or skin, and breasts are generally drier anyway as they’re lean. I think the point is to have some fat drip over the veggies.

  26. As usual, Gina does not disappoint! This had so much flavor and smelled amazing while cooking. We never vary from the recipe as written so we were super excited to read butternut squash could be substituted (our garden was plentiful this year) for sweet potatoes.The prep and assembly was easy, we took your suggestion and cut everything up earlier in the day. The chicken came out crispy and the vegetables were perfect! A truly heartfelt “Thank You” for providing such healthy and tasty recipes!!

  27. This one pot dish was delicious. I was amazed with the crispy skin on the thighs and super flavor of the dish. Simple seasonings bring out the nautral flavors of the veggies. Thank you Gina for always teaching us how to bring out great healthy flavors without a lot of effort.
    This one is added to our family rotation.

  28. The best part about this recipe for me is that you can make it the same way using a whole, spatchcocked chicken. Super easy way to impress people.

  29. How would you adjust the cooking time if using boneless skinless chicken thighs?

  30. Made this is even and received compliments from everyone, delicious. Thank you for all your recipes. I used butternut squash in place of sweet potatoes.

  31. What should we adjust cooking time to if using boneless skinless thighs?

  32. So delicious! I only had boneless, skinless chicken thighs, so I added 4 pieces of uncooked bacon between the veggies and the chicken…so good! Super easy to put together if you have precut sweet potatoes and brussel sprouts. This is a keeper!

  33. Can this be frozen?

  34. So easy and so good.

  35. This is a wonderful fall easy dish to make.  I made this for me and hubby it was so good.  I will share this  with my friends and family.    

  36. I just switched to weight watchers for keto last week and found this site. I made this recipe tonight. It was fantastic. I patted the points by a couple because it seems too good to be true. The brussels sprouts and sweet potatoes cooked in the drippings from the chicken skin and just made them taste incredible. Is the nutrition info accounting for all of that fat cooked into the vegetables? I will see how it affects me and hope to make this recipe a regular weeknight meal.

  37. So simple and delicious! I generally take the skin off chicken. but leaving the skin on was so worth it. I baked this in a 5 quart Dutch oven, for 65 total minutes. The chicken skin browned perfectly, and I didn’t need to do anything additional. So so good. A complete meal and very filling.

  38. Great recipe! Easy meal to throw together on a weeknight and loved the combo of sweet potato and Brussel sprouts. I served it with a little barbecue sauce on the side. Yum! 

  39. This is yummy and spotter easy to make. The calorie count though forces me to plan the rest of my day accordingly.  Still, it’s worth it so I don’t shy away from it.

  40. Love this recipe. Simple & tasty!

  41. Made this for the first time and  wow, so simple yet so full of flavour. We used two packs of thighs~18, so we added extra of everything but kept the ingredients the same.  This will Now be a regular on my rotation for a simple meal that will have leftovers and lunches for days to come.  

  42. Love this recipe! It is in regular rotation in our home. Usually use a Dutch oven and it comes out wonderfully!

  43. This was a hit! Whole family loved it. 

  44. The chicken was good, but the sweet potatoes and Brussels came out super soggy :-/

  45. Made this recipe tonight, and it was a hit. I added a small onion, cut into 8ths between the sweet potato and the Brussels’ sprouts They only had Japanese white sweet potatoes, which are slightly less sweet-tasting, and worked very well. I also used boneless/skinless thighs, which were fully cooked before the sweet potato was quite done. I spooned about 1/4 cup chicken stock over everything and covered it for the last 10 minutes. No leftovers!

  46. I would suggest using larger chunks of veggies.  I used purchased cubed butternut squash but I think the chunks were too small for this (3/4” or so chunks). Same for the Brussels.  They ended up a bit mushier than I care for, so next time I would cut the veggies slightly bigger.  The herbs/spices were perfect, however, and I broiled the thighs for an extra couple minutes, as suggested. The hubby loved the taste, as well.   Yum!!

    • Vegetables become mushy because they steam when there are too close together in a pan. Roasted vegetables need to be placed in a single layer and preferably not touching. Not always possible, but it’s the only thing that keeps them from steaming.

  47. I have made this recipe and really enjoy it and it is super easy for a weeknight. I was curious if anyone has tried it with pressure cooker?

  48. This recipe was AMAZING! I did omit the rosemary aS I don’t care for the flavor and I used onion powder, garlic powder, salt and paprika to season the chicken. SUPER EASY AND SUPER DELICIOUS!!

  49. I LOVE this recipe. It’s satisfying and full of wonderful flavor. I made it exactly as directed. Next time, I may use a pan that’s even larger but more shallow so the veggies can crisp up.

  50. I tried this the other night and it was simple and good.  I substituted the sweet potato with regular potato and made the recipe as written. It was easy and  tasty and I loved the flavour of the chicken and brussel sprouts never tasted so good.  My husband said it was good but did not like the sweet potato in it…..”too mushy”.  I wonder about actually substituting the potato with butternut squash instead.  I will make this again.

  51. Tried this for the first time and both my husband and I say it’s a keeper! Flavourful, filling and easy to throw together after a long day at work. The thighs crisped up after turning them, without having to use the broiler. 

  52. If I use 2 huge bone-in turkey thighs, would there be an adjustment in cooking time, directions, etc?

  53. Can this be made in a crock pot? What temperature and time would you use? Thank you for all your easy, delicious meals!

  54. This might be my new fav basic recipe! I love that it’s a one pot meal. I left the skin on the sweet potatoes and threw in about 5 full cloves of garlic. We LOVE garlic in this household. I also added a little Italian seasoning to the veggies. Also made it in my Dutch oven since that’s all I had.  This was amazing! Can’t wait to make it again. 

  55. Super delicious recipe! I’m wondering about the fat and protein calculations. Gina is usually spot on with the nutirtional counts, but I can’t find anything in the nutrition databases that have a chicken thigh with skin coming in with 45g protein and 8.5 g fat. Everything I’ve seen shows that fat count is much higher. Anyone else run into this issue?

    • Hi Cara. This is the link to the chicken thigh info I used on Spark:, which has 18.7g protein and 18.8g fat per 4 oz chicken thigh with skin.

  56. OMG! Absolutely delicious. The perfect weeknight evening meal. I did not make an adjustments. So happy with this recipe- it will definitely go in the regular rotation! 

  57. I love this recipe! I’ve made is several times already and will continue to do so. I use bone in chicken thighs from Trader Joe’s which are huge and gives plenty of fat to help the veggies cook. I tried doing it separately once and both parts were dry.  I don’t add any oil. I do add a bell pepper, onion, carrots, several cloves of garlic in addition to the sweet potatoes and brussel sprouts.  Season with salt, pepper, smoked paprika and korean crushed red peppers to the chicken and lightly over the veggies. SO delicious!  Add plenty of veggies and flip the chicken!

  58. Very easy and delicious. The only comment is to add more seasoning to your liking.

  59. This is very good, and very easy to make. It has become my go to weekday meal.

  60. I made this tonight, fantastic!!!!!  I’m not much of a cook but this was so easy and it looks beautiful and tastes wonderful!! 

  61. I put this in the WW recipe builder and it came out 16 points, not 10. It’s cooking now and I’m looking forward to eating it, but it’s more points than I was planning on tonight!

  62. This is like comfort in a bowl

  63. Three words…. this is AMAZING! So easy and simple and absolutely delicious! Going into regular rotation. Will try different veggies too. 

  64. I made this tonight exactly as the recipe stated and it turned out perfect! The veggies were nicely roasted—not too soft as some mentioned. I broiled the dish for 2 mins after baking for 60 and the skin on the chicken was nice and crispy while the meat was tender and moist. My boyfriend is not a big sweet potato fan but he said he didn’t mind them this way and he would definitely eat this dish again anytime!
    Thank you for the great recipe, as always!

  65. Why are we only allowed 1/4 cup vegetables? Vegetables are zero points

  66. Hi Gina! I am a HUGE fan. Question: are the calories here calculated after or before removing skin? I do not plan to eat it.

  67. What size is the dish?

  68. Such a delicious and easy Fall meal. I made it twice this week !

  69. I made this yesterday and it was a huge win!

  70. I just made this last night and my bf and I loved it!! So many flavors and so easy to make!

  71. This was excellent — easy to make and tasted so so good.

  72. Gina, this was very good. I have not used sweet potatoes but regular once and it still tastes good. A few other modifications: I did not half the Brussels sprouts. I mixed Brussels sprouts with maple syrup and red pepper flakes. It was very delicious. I made it 3 times now.

  73. Would cook time change in dutch oven with chicken legs?

  74. Can this be made with boneless chicken thighs?

    • I made this tonight. Delish!!! I used the original recipe and added herbes de provence and the juice of one small lemon. The veggies were way to soft, so I broiled them on HI for 5 minutes. Hmmmm!

  75. We loved this, and such easy clean up! My 2 1/2 year old ate a whole thigh, the sweet potatoes, and licked a brussel sprout so definitely a win in my book!!

  76. I loved this but my husband felt the Brussels Sprouts were too soft so I might roast those separately next time. The chicken was crazy goid as were the Sweet Potatoes! 

  77. I made this for my office lunch ladies, it was delicious! Everyone loved it .

    It was so easy to make. It will now be one of my go to recipes.

    • It was good!  The rosemary really added a nice flavor to the dish. I made this as a last minute decision since I had chicken thighs and Brussel sprouts but no sweet potatoes. I had red potatoes and used them. Yes the Brussel sprouts were mushy but still tasted great. I just mixed them with the potatoes. Maybe next time I’ll add them in when I turn over my thighs. It’s nice to cook all your dinner in one dish and it’s done. Great when your tired. Just put everything in and it’s done!  Less mess too!

      • I just switched to weight watchers for keto last week and found this site. I made this recipe tonight. It was fantastic. I patted the points by a couple because it seems too good to be true. The brussels sprouts and sweet potatoes cooked in the drippings from the chicken skin and just made them taste incredible. Is the nutrition info accounting for all of that fat cooked into the vegetables? I will see how it affects me and hope to make this recipe a regular weeknight meal.

  78. Oh my goodness this was so delicious! And it made the kitchen smell so good! 

  79. Let me preface this by saying that of the dozens of recipes from Gina, my family and I have loved them all. This one was ok. I loved the taste that the chicken infused in the veggies, but the veggies were a bit mushy for my liking. They were still delicious, but I may pull them out earlier than the chicken if I were to make this one again. The chicken was nowhere near having a golden skin after an hour, so I had to stick them under the broiler for 3 minutes.

  80. This recipe is delicious! I made it tonight for the first time and my husband loved it and there aren’t any leftovers! The meat fell right off the bone and was so tender. I will make it again soon, great for fall and winter.

  81. This was delicious!!  Will definitely make it again.   The only change I would make is to cut the sweet potatoes a little smaller.

  82. I made this with a few changes.  I used Herb de Provence to season my vegetables and chicken and a squeeze of lemon on top.  I used a variety of root vegetables, carrots, delicata squash, a few  sweet potatoes, potatoes, mushrooms and loads of onion.  Great substitute for stuffing.  

  83. Has anyone tried this in an air fryer?

  84. I made this a few nights ago and it’s definitely going into my permanent weekly rotation. I used skinless, boneless chicken thighs instead and browned them first. Then I poured all the juices and browned fat bits onto the vegetables, and baked the chicken thighs on top for 30 minutes and it was PERFECT. The fat got crispy and the vegetables cooked perfectly.

  85. Perfect timing for this recipe since just yesterday I purchased bone in chicken thighs. I do have brussels sprouts in the freezer from the vegetable garden and carrots which I will use in place of the sweet potatoes. I can hardly wait to try the recipe, it looks easy and yummy. Thank you so much for sharing your wonderful recipe with us.

  86. OMG!!! Awesome! Made it exactly to your recipe.I’m not a big sweet potato, brussel sprout guy, the wife is, but we both found this to be spectacular. I use many of your recipes, love them all, this one is in my top 10!

  87. Did this in a cast iron dutch oven with chicken skin removed, couldn’t quite bring myself to leave it on. Did a teaspoon total of Tuscan olive oil since no skin, and all else as listed and baked with the lid on. This dutch oven really holds the heat and cooks things a bit faster I think. Sweet potatoes this way were really soft, Brussels well cooked like we like them. Chicken while not crispy brown done the way I did it (without skin and covered,) was wonderfully tender and great seasonings. Really like this one dish baking method. Would make again. A favorite.

  88. I made this for dinner last night and it was a hit! So delicious! I made it just as written and it was a perfect meal on a cold night. Clean up was a snap. Will definately be making it again.

  89. I have been a long time follower of Skinny Taste and Gina’s recipes are always sooo good! This one did not disappoint! I was a little worried that it would be bland because it didn’t have many ingredients but it was so full of flavor. Even my husband, who doesn’t like Brussels Sprouts or sweet potatoes, loved it. Thanks for keeping my family eating healthy and delicious meals. 

  90. This was so flavorful and amazingly easy to put together. This will definitely be a go-to weeknight meal. I used butternut squash instead of sweet potatoes. It did not disappoint!!

  91. Made this 2 nights ago and it was amazing and reheated well for leftovers also! Made exactly as written. The skin-on bone-in thighs were so juicy and added a ton of flavor to the veggies since they baked on top and the drippings incorporated. You could probably make this with boneless skinless thighs and would be just as good (but without the crispy skin) but likely would need less time in the oven. Chicken breast might be ok but you would probably need a bit more oil on the veggies and it would overall be a bit more bland. Will definitely make this recipe again!

  92. This baked chicken dish couldn’t be easier- and so delish!  Clean up is a breeze, too. I’m a fan of a few ingredients, but big on taste and nutrition. Yum!

  93. Made this for dinner tonight.  Added diced prosciutto to veggies.
    Really easy and delicious!!!!  Gina, you’ve done it again!!!

  94. Thank you, Gina!
    I made this for dinner tonight, and it was fabulous! It’s certainly chilly enough here in NorthCentral Vermont for a nice bone-warming meal. This recipe is going into my “Go-To” folder for my favorite repeat players.

  95. This dish was simply delicious! I prepped it in 15 mins. The chicken was so juicy and the veggies had that lovely roasted crispy tenderness. This would work well for a Sunday supper or weeknight, if you have the hour for roasting time.

  96. This was amazing. I used a rectangle dish (it really doesn’t matter what you use!) and a rotisserie chicken seasoning. But it was so quick and simple.

    I think you can use any vegetable as you’re just roasting everything together and the flavor and fat from the chicken skin helps season them as well. Just cook until the veggies are soft and chicken is done!

  97. Is one serving really 45 grams of protein? 

  98. I’m making mine in a Dutch oven. Will that work? Do I cover it at all? 

  99. The photo shown shows skin off and seasoned but the recipe calls for skin on. I would prefer skin off but I don’t think that should make a difference. (other than calories). Your opinion?

  100. Could you make this with another type of vegetable instead of Brussels? If so which one would you recommend? How about mini red or fingerling potatoes instead of sweet? 

  101. Would you adjust the baking time or temp for a rectangular glass dish? They’re a bit more shallow…thinking 65 minutes might be too much. Thoughts?

  102. Is your oval baking dish a crockpot crock?  I’m trying t determine the depth of your dish.  Thanks for you help.  Looking forward to trying this.  🙂

  103. Would boneless skinless chicken thighs work if that’s all you have on hand?

  104. On the photo it seems you removed the skin before going in the oven?

  105. I’m surprised at the points for this dish; it’s only 1 chicken thigh and veggies and that’s 10 points!??? 

  106. The picture shows skinless chicken thighs but the recipe says bone-in with skin. Has anyone tried this with boneless and skinless chicken thighs?

  107. Great recipe—What can you use in place of sweet potatoes…thank you

  108. How do you keep the sweet potatoes from browning if you cut earlier in the day?

  109. Looks like another winner!!! Think I’ll skin the chicken (leave on the bone) and substitute butternut squash for the sweep potato to save on points. Thanks, Gina!!!!!!

  110. Dish uncovered while in oven?

  111. Has anyone done this in the slow cooker? How did it turn out? How long did you cook it for?

    • I was just trying to figure out how to Instant Pot this in my head.

      It clearly wouldn’t turn out the same, the veg wouldn’t be able to roast in either the IP or slow cooker so you wouldn’t get the crispier edges, but I think it could still be tasty. You could always cook it in the slow cooker then give the veg a quick saute to crisp them up if you really cared about that.

      • I don’t have a dish that would work for this. Can anyone suggest what size I should purchase to make this? Thanks!

  112. Im confused. The link to relish doesn’t seem to be working. I can create a shopping list and select the recipes, but when I attempt to print, it states that I haven’t selected anything. Would love to use the recipes with relish  for convenient planning and shopping. Help! 

  113. What if want to use skinless thighs or chicken breast? Would the cool time be different? I can’t wait to make this recipe! So perfect for this time of year! Love that it is in one pot too. 

    • I would use bone-in. Should be close in time.

    • I made this tonight with skinless, boneless thighs. I cooked the potatoes and sprouts without the chicken for 30 minutes. I combined the potatoes and sprouts, topped them with the seasoned thighs and put them back in the oven for 25 minutes. No broil because there isn’t any skin to crisp. It was delicious. 

      • Thank you for your comment!  I’m using boneless/skinless also and came here to see if anyone else thought putting the veggies in first would work out better since the chicken will cook quicker.  What you did is exactly what I am doing.  Glad to know that it worked!  

  114. Would this work with broccoli instead of Brussel sprouts?

    • I was wondering the same thing as I’m not a brussel sprout fan.

    • I made this with broccoli and sweet potatoes last night and it was great! I used fresh broccoli and followed the instructions the same. I love how versatile this is, I’m already planning on making this again, maybe with white potatoes next time.