Chicken with Brussels Sprouts and Sweet Potatoes Recipe
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
35 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
Description
The Chicken with Brussels Sprouts and Sweet Potatoes recipe starts by cooking chopped bacon until its fat renders, then softening onions in the same pan. Sweet potatoes, halved or quartered Brussels sprouts, chopped apple, and toasted pecans are seasoned with sea salt, black pepper, and cayenne before being combined with the bacon and onions. The chicken thighs are browned skin-side down to crisp the skin in the bacon fat, then roasted on top of the vegetable mixture.
The resulting dish offers a mix of textures and flavors: crispy chicken skin, tender roasted vegetables, and the sweetness of apple paired with the nuttiness of pecans and smoky bacon. This combination makes it an inviting, balanced one-pan meal.
Toast pecans in the oven before adding for extra flavor. The roasting time ensures vegetables are soft, and the chicken cooks through with a crisp exterior. Serve warm, straight from the pan.
Ingredients
- 4 lices Bacon chopped
- 1 large onion chopped
- 4 chicken thigh bone-in
- 1 ½ teaspoons salt divided, sea salt
- ½ teaspoon black pepper divided
- cayenne pepper a generous pinch
- 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 pecans chopped - see notes, toasted
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
- Toast pecans in the oven during preheating for 5-6 minutes until fragrant.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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