Baked Chicken Thighs with Brussels Sprouts and Sweet Potato
"Enjoy a cozy, one-pan meal with Baked Chicken Thighs accompanied by Brussels Sprouts and Sweet Potato, perfect for a crisp autumn evening. This simple and delicious dish comes together effortlessly, making it an ideal choice for a satisfying dinner."
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Ingredients
- olive oil spray
- 1 3/4 tsp kosher salt
- fresh black pepper
- 1 teaspoon garlic powder
- 1 1/2 teaspoon dried rosemary
- 2 medium sweet potatoes (8 oz each)
- 4 large chicken thighs
- 16 ounces Brussels sprouts
Instructions
- 1
Begin by setting your oven temperature to 425°F. Lightly coat an oval baking dish with cooking spray.
- 2
Arrange the sweet potatoes on one half of the dish and position the Brussels sprouts on the other half. Give the veggies a light mist of olive oil and sprinkle with 3/4 teaspoon of salt along with black pepper to your liking.
- 3
Generously season both sides of the chicken thighs with 1 teaspoon of salt, garlic powder, and rosemary. Lay the chicken thighs atop the vegetables, ensuring the skin side is facing down.
- 4
Roast in the oven for 30 minutes, then remove the chicken and give the vegetables a good stir.
- 5
Return the chicken to the dish with the skin side facing up and continue baking until the chicken skin is crispy and golden brown, and the vegetables are nicely roasted and tender, about 30 to 35 additional minutes. For an extra crisp on the skin, you may broil for 2 to 3 minutes at the end.