Baked Chicken Thighs with Brussels Sprouts and Sweet Potato
User Reviews
4.9
Baked Chicken Thighs with Brussels Sprouts and Sweet Potato
Description
This recipe centers on baking skin-on, bone-in chicken thighs alongside Brussels sprouts and sweet potatoes. The vegetables are halved or diced for even roasting, providing contrasting textures and flavors. Olive oil is sprayed on the vegetables for roasting. Seasonings including kosher salt, black pepper, garlic powder, and dried rosemary are applied separately to the chicken and vegetables. The chicken is placed skin side down atop the vegetables for the initial baking.
The dish is baked in two stages: first for 30 minutes with the chicken skin down, then after stirring the vegetables and setting aside the chicken, the chicken is returned skin side up and baked another 30–35 minutes until the skin browns and crisps and the vegetables are tender. Optional broiling can add extra crispness to the chicken skin.
The resulting meal provides a balance of protein and roasted vegetables with varied flavors and textures. It works well as a stand-alone dish that requires minimal cleanup, suitable for dinners where one-pan preparation is preferred.
Ingredients
- olive oil spray form
- 16 ounces Brussels sprouts (halved)
- 2 medium sweet potato peeled and diced 3/4-inch, 8 oz each
- 4 chicken thighs on the bone, with skin (7 ounces each, large
- 1 3/4 tsp kosher salt
- black pepper to taste, fresh
- 1 teaspoon garlic powder
- 1 1/2 teaspoon rosemary dried
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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