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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 Time10 minutes
Active Time1 hour
Total Time1 hour 10 minutes
Course: dinner
Cuisine: American
Keyword: Baked Chicken Thighs with Brussels Sprouts and Sweet Potato
Yield: 4

Materials

  • 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.