Baked Chicken Thighs with Brussels Sprouts and Sweet Potato

Name: Baked Chicken Thighs with Brussels Sprouts and Sweet Potato
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: Olive oil spray; 16 ounces Brussels sprouts; 2 medium sweet potatoes (8 oz each); 4 large chicken thighs; 1 3/4 tsp kosher salt; fresh black pepper; 1 teaspoon garlic powder; 1 1/2 teaspoon dried rosemary

User Reviews

4.9

378 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
4 servings
Calories
587 kcal
Course
Dinner
Cuisine
American

Baked Chicken Thighs with Brussels Sprouts and Sweet Potato

Iris Warren

Report

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

Share:

I Made This!

283 people made this

Print

77 people printed this

Save this

226 people saved this

Ingredients

Servings

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

Add to Shopping List

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 Information

Show Details

Serving 1thigh plus 1-1/4 cups vegetables Calories 587kcal (29%) Carbohydrates 33.5g (11%) Protein 38.5g (77%) Fat 34g (52%) Saturated Fat 9g (45%) Cholesterol 194.5mg (65%) Sodium 741mg (31%) Fiber 8g (32%) Sugar 7g (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 587 kcal

% Daily Value*

Serving	1thigh plus 1-1/4 cups vegetables
Calories	587kcal	29%
Carbohydrates	33.5g	11%
Protein	38.5g	77%
Fat	34g	52%
Saturated Fat	9g	45%
Cholesterol	194.5mg	65%
Sodium	741mg	31%
Fiber	8g	32%
Sugar	7g	14%