Baked Chicken Thighs with Brussels and Sweet Potato

Baked Chicken Thighs with Brussels and Sweet Potato

Baked Chicken Thighs with Brussels Sprouts and Sweet Potato

Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, a one-pot chicken supper for a cool fall night.

Baked Chicken Thighs with Brussels and Sweet Potato

Baked Chicken with Brussels and Sweet Potato

This one-pot chicken recipe is ideal for the changing seasons. I cook this recipe all the time since it’s so easy, delicious, and quick to prepare. It’s Whole30 and Paleo-friendly, with only 5 ingredients (excluding salt and pepper).Some other simple one-dish meals that you might want to try are One Pan Greek Chicken Legs and Pan Fried Pork Chops, One-Pan Creamy Chicken Orzo.

Baked Chicken Thighs with Brussels and Sweet Potato

This well-balanced dinner combines protein, veggies, and carbohydrates in one dish. Sweet potatoes are a fiber-rich carbohydrate that has a lower glycemic index than normal potatoes.

I enjoy making this dish since it is so simple to prepare. I even chop the sweet potatoes and Brussels sprouts early in the day on occasion. So, when it comes time to make supper, all I have to do is put the items in the pan and season them. I just put it in the oven and go about my business for the evening.

I leave the skin on the chicken to let the fat from the skin to flow over the veggies, which adds a lot of flavor. The skin crisps up and becomes tasty, but you can always discard it after baking if you don’t want to eat it. However, while cooking this one, you should certainly leave the skin on.

Baked Chicken with Brussels and Sweet Potato 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
Baked Chicken Thighs with Brussels and Sweet Potato ingredients

How To Make Baked Chicken with Brussels and Sweet Potato

  • Preheat the oven to 425 degrees Fahrenheit. Spray an oval baking dish with cooking spray.
  • Place the Brussels sprouts on one side and the sweet potatoes on the other. Spritz the veggies with olive oil and season to taste with 3/4 teaspoon salt and black pepper.
  • Season the chicken on both sides with 1 teaspoon salt, garlic powder, and rosemary. Place the chicken thighs, skin side down, on top of the veggies.
  • Bake for 30 minutes, then remove the chicken and toss in the veggies.
  • Return the chicken to the casserole, skin side up, and simmer for another 30 to 35 minutes, or until the skin is browned and the veggies are roasted and soft. Broil for 2 to 3 minutes for crisper skin, if desired.
Baked Chicken Thighs with Brussels and Sweet Potato

Variations and Tips For The Best Baked Chicken with Brussels and Sweet Potato:

  • You may use butternut squash, baby red potatoes, or another nutritious fall vegetable for the sweet potatoes.
  • Substitute any bone-in, skin-on chicken component for the chicken thighs.
Baked Chicken Thighs with Brussels and Sweet Potato

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Recipe Card

Baked Chicken Thighs with Brussels Sprouts and Sweet Potato

Baked Chicken Thighs with Brussels Sprouts and Sweet Potato

Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, a one-pot chicken supper for a cool fall night.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course dinner
Cuisine American
Servings 4

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 the oven to 425 degrees Fahrenheit. Spray an oval baking dish with cooking spray.
  • Place the Brussels sprouts on one side and the sweet potatoes on the other. Spritz the veggies with olive oil and season to taste with 3/4 teaspoon salt and black pepper.
  • Season the chicken on both sides with 1 teaspoon salt, garlic powder, and rosemary. Place the chicken thighs, skin side down, on top of the veggies.
  • Bake for 30 minutes, then remove the chicken and toss in the veggies.
  • Return the chicken to the casserole, skin side up, and simmer for another 30 to 35 minutes, or until the skin is browned and the veggies are roasted and soft. Broil for 2 to 3 minutes for crisper skin, if desired.
Keyword Baked Chicken Thighs with Brussels Sprouts and Sweet Potato

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