One-Pan Roasted Chicken Thighs with Sweet Potatoes and Brussels Sprouts

Sara Coleman

A complete, flavorful dinner made entirely on one sheet pan, featuring juicy chicken thighs, caramelized sweet potatoes, and crispy Brussels sprouts. This recipe is perfect for busy weeknights, offering minimal cleanup without sacrificing taste.

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Prep Time 15

Cook Time 40

Total Time 55

Servings 4 servings

Calories 520 kcal

Ingredients

4 chicken thighs bone-in, skin-on
2 medium sweet potatoes peeled and cubed 1-inch
1 lb Brussels sprouts trimmed and halved
1 medium red onion cut into wedges
3 tbsp olive oil extra virgin
2 tsp dried thyme
1 tsp garlic powder
1 tsp smoked paprika
1 tsp kosher salt
0.5 tsp black pepper
1 lemon cut into wedges for serving

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven to maintain crispiness. Make-Ahead: You can chop the vegetables and mix the seasoning blend up to 24 hours in advance; store separately in the fridge. Variations: Swap Brussels sprouts for broccoli florets or add whole garlic cloves to the pan for roasting.