Name: Baked Chicken Thighs with Brussels Sprouts and Sweet Potato Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: Olive oil spray; 16 oz brussels sprouts; 16 oz sweet potatoes; 28 oz chicken thighs; 1¾ tsp kosher salt; fresh black pepper; 1 tsp garlic powder; 1½ tsp dried rosemary

Baked Chicken Thighs with Brussels Sprouts and Sweet Potato Recipe

Lara Nagle Modified: March 4, 2024

Baked-Chicken-Thighs-with-Brussels-Sprouts-Sweet-Potatoes

Photos of Baked Chicken Thighs with Brussels Sprouts and Sweet Potato Recipe

How To Make Baked Chicken Thighs with Brussels Sprouts and Sweet Potato

Preparation: 10 minutes

Cooking: 1 hour

Total: 1 hour 10 minutes

Serves:

Ingredients

olive oil spray
16ozbrussels sprouts,halved
16ozsweet potatoes,(2 medium), peeled and diced ¾-inch
28ozchicken thighs,(4 large pieces), on the bone, with skin
1¾tspkosher salt
fresh black pepper,to taste
1tspgarlic powder
1½tspdried rosemary

Instructions

Preheat oven to 425 degrees 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 ¾ 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 for 30 minutes, set the chicken aside and stir the vegetables.
Place the chicken back in the dish skin side up and cook for about 30 to 35 minutes more until the chicken skin is browned and the vegetables are roasted and tender. Optional, broil 2 to 3 minutes for a crisper skin.

Nutrition

Calories: 631.95kcal
Fat: 37.98g
Saturated Fat: 9.74g
Trans Fat: 0.17g
Monounsaturated Fat: 17.11g
Polyunsaturated Fat: 7.57g
Carbohydrates: 35.14g
Fiber: 8.30g
Sugar: 7.26g
Protein: 38.68g
Cholesterol: 194.48mg
Sodium: 1005.23mg
Calcium: 108.18mg
Potassium: 1259.11mg
Iron: 3.96mg
Vitamin A: 893.78µg
Vitamin C: 99.39mg

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