Dinner

Baked Chicken Thighs with Brussels Sprouts and Sweet Potato

Golden chicken skin crackles over juicy meat while Brussels sprouts turn tender and sweet potatoes soften to a caramel edge, all sharing savory rosemary and garlic notes in every bite.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Baked Chicken Thighs with Brussels Sprouts and Sweet Potato
Total
1 hr 15 min
Prep
10 min
Cook
1 hr 5 min
Serves
4

Nutrition per Serving

Calories
587
Protein
39g
Carbs
34g
Fat
34g
Fiber
8g
Sugar
7g
Sodium
741mg

Ingredients

  • olive oil spray
  • 16 oz 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 tsp garlic powder
  • 1 1/2 tsp dried rosemary

Instructions

  1. Preheat oven to 425°F. Spray an oval baking dish with oil.
  2. 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.
  3. 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.
  4. Bake 30 minutes, set the chicken aside and stir the vegetables.
  5. 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.