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Baked Chicken Thighs with Brussels Sprouts and Sweet Potato
Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, a quick and easy one-pot chicken dinner for a chilly, fall night.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4 servings
Calories: 587 kcal
Course:
Dinner
Cuisine:
American
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 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.
Cup of Yum
Nutrition Information
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
% 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.