Chicken with Brussels Sprouts and Sweet Potatoes Recipe
User Reviews
4.9
105 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
420 kcal
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Course
Dinner
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Cuisine
North American
Chicken with Brussels Sprouts and Sweet Potatoes Recipe
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This chicken with brussels sprouts and sweet potatoes is an easy way to enjoy all the flavors of fall in one dish! Crispy chicken is nestled into a bed of tender veggies with bacon and pecans. It all gets roasted in the oven for a simple and nourishing seasonal meal that's ready in under an hour!
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Ingredients
- 4 lices Bacon chopped
- 1 large onion chopped
- 4 bone-in chicken thighs
- 1 ½ teaspoons sea salt divided
- ½ teaspoon black pepper divided
- A generous pinch of cayenne
- 1 medium sweet potato about 1 lb, diced
- ½ lb brussels sprout halved or quartered, depending on size
- 1 apple cored and chopped
- ½ cup toasted pecans chopped - see notes
Instructions
- Turn your oven to 375 degrees Fahrenheit. Cook the bacon in a large skillet over medium-high heat until the fat releases. Add the onion to the pan and continue to cook until the onion is soft and the bacon starts to crisp.
- While the bacon and onions are cooking, prepare the sweet potato, brussels sprouts, apple, and pecans and add them to a casserole dish. Season with 1 teaspoon of sea salt, ¼ teaspoon of pepper, and the cayenne. When the bacon and onions are finished cooking, add them to the casserole and mix everything.
- Add the chicken, skin side up, to the pan you used to cook the bacon. (Don't remove the fat from the pan.) Sprinkle the chicken skin with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. After 5 mins, flip the chicken over and cook until the skin is brown and crispy.
- Pour 1 tablespoon of the oil from the pan over the veggies in the casserole dish and mix. Place the chicken on top of the veggies and roast in the oven for 35 minutes.
Notes
- If your pecans are not toasted, put them on a baking sheet in your oven while it is warming up. They will take 5-6 minutes at temperature to toast, a little longer if the oven is still heating.
Nutrition Information
Show Details
Serving
1 chicken thigh plus ¼ of the veggies
Calories
420kcal
(21%)
Carbohydrates
29g
(10%)
Protein
27g
(54%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
111mg
(37%)
Sodium
1156mg
(48%)
Potassium
867mg
(25%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
8510IU
(170%)
Vitamin C
55mg
(61%)
Calcium
74mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 1 chicken thigh plus ¼ of the veggies | |
| Calories | 420kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 27g | 54% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 1156mg | 48% |
| Potassium | 867mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 8510IU | 170% |
| Vitamin C | 55mg | 61% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
105 reviews
Excellent
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