5.0 from 9 votes
Baked Chicken with Sweet Potatoes
This baked chicken with sweet potatoes and Brussels sprouts recipe is a delicious and healthy weeknight dinner that you can throw together in minutes.
Prep Time
15 mins
Cook Time
15 mins
Servings: 4 people
Calories: 739 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 8 chicken thighs Note 1
- 2 sweet potatoes about 1 ½ lb/ 700 g
- 1 lb Brussels sprouts optional, Note 2
Seasoning:
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon fine sea salt more to taste
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper.
- Seasoning: Pour the olive oil into a small bowl. Add all the spices and mix well.3 tablespoon olive oil + ½ teaspoon garlic powder + ½ teaspoon sweet paprika powder + ½ teaspoon cumin + ½ coriander + 1 teaspoon fine sea salt + ½ teaspoon pepper
- Chicken thighs: Dry the chicken thighs with paper towels. Place them on the baking sheet, skin-side down. Brush them with a bit of the seasoning mixture on the underside. Flip them and brush the skin as well. Bake the thighs for 10 minutes.
- In the meantime, prepare the vegetables.
- Peel and cut the sweet potatoes into wedges. Place them into a large bowl.
- Clean the Brussels sprouts, and remove the outer leaves and the protruding part of the stem. Halve the very large ones cutting from top to bottom through the stem. Add them to the bowl containing the sweet potatoes.
- Season vegetables: Pour all the remaining olive oil-spice mixture and toss well to coat the vegetables. Arrange them around the chicken thighs in a single layer.
- Bake for 30-35 minutes until the chicken is cooked through (Note 3) and the vegetables are soft and slightly caramelized.
Cup of Yum
Notes
- Chicken: Or use 4 thighs and 4 drumsticks. Children will only need one thigh.
- Brussels sprouts: Leave them out if you don’t like them or when they are not in season. You can replace them with other vegetables, for instance, onions (cut into wedges or thick slices), broccoli florets, asparagus, bell peppers (thickly sliced), etc.
- Check that the chicken is cooked through with an instant-meat thermometer; the temperature should be 165°F/ 74°C (Amazon affiliate link). If the chicken is not there yet, roast it for 5 more minutes and check again. If you don’t have a thermometer, make a cut on the underside of the thigh near the bone, the meat should be white, without pink or red spots.
Nutrition Information
Serving
2thighs with vegetables
Calories
739kcal
(37%)
Carbohydrates
34g
(11%)
Protein
43g
(86%)
Fat
49g
(75%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
9g
Monounsaturated Fat
23g
Trans Fat
0.2g
Cholesterol
221mg
(74%)
Sodium
855mg
(36%)
Potassium
1307mg
(37%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
17192IU
(344%)
Vitamin C
99mg
(110%)
Calcium
106mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 739
% Daily Value*
| Serving | 2thighs with vegetables | |
| Calories | 739kcal | 37% |
| Carbohydrates | 34g | 11% |
| Protein | 43g | 86% |
| Fat | 49g | 75% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 221mg | 74% |
| Sodium | 855mg | 36% |
| Potassium | 1307mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 17192IU | 344% |
| Vitamin C | 99mg | 110% |
| Calcium | 106mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.