Looking for a delicious, hassle-free dinner that will impress your family and friends? Look no further than this Sheet Pan Harvest Chicken with Vegetables! This vibrant and wholesome dish combines juicy, bone-in chicken thighs with perfectly roasted Brussels sprouts and sweet potatoes, all cooked to perfection on a single sheet pan. With just 15 minutes of prep time and a mouthwatering aroma that will fill your kitchen, this recipe is not only simple but also a feast for the senses. Dive into this culinary delight and discover how easy it is to create a comforting meal that brings the flavors of fall to your table!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 bone-in chicken thighs
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
- Pat the chicken thighs dry with paper towels to ensure crispy skin. This helps remove excess moisture that can prevent proper browning.
- In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper to create a seasoning blend.
- Prepare the vegetables by halving the Brussels sprouts and dicing the sweet potatoes into roughly 1-inch cubes to ensure even cooking.
- Place the chicken thighs in the center of the sheet pan, then arrange the Brussels sprouts and sweet potatoes around the chicken.
- Drizzle the seasoning mixture over the chicken and vegetables, using your hands to toss the vegetables and coat the chicken evenly.
- Arrange the ingredients in a single layer to ensure even roasting and crispy edges.
- Roast in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- Remove from the oven and let rest for 5 minutes before serving to allow juices to redistribute.
- Optionally, garnish with fresh herbs like thyme or parsley for added flavor and presentation.
Tips
- Crispy Skin Magic: For that perfect crispy chicken skin, be sure to pat the chicken thighs dry with paper towels before seasoning. This step helps remove moisture that can prevent browning.
- Even Cooking: Cut the sweet potatoes into uniform 1-inch cubes and halve the Brussels sprouts to ensure they cook evenly alongside the chicken.
- Season Generously: Don’t skimp on the seasoning! Make sure to coat both the chicken and vegetables thoroughly with the olive oil and spice blend for maximum flavor.
- Single Layer is Key: Arrange all ingredients in a single layer on the sheet pan. Crowding can lead to steaming instead of roasting, which means less crispy edges.
- Rest Before Serving: Allow the chicken to rest for about 5 minutes after roasting. This helps the juices redistribute, ensuring every bite is tender and flavorful.
- Garnish for Extra Flair: For an added touch of freshness, sprinkle some chopped fresh herbs like thyme or parsley over the dish just before serving.
Nutrition Facts
Calories: 406kcal
Carbohydrates: g
Protein: 26g
Fat: g
Saturated Fat: 6g
Cholesterol: 80mg
