Looking for a deliciously satisfying meal that’s as easy to prepare as it is to enjoy? Dive into our mouthwatering Chicken with Sweet Potatoes and Brussels Sprouts recipe! This American classic is not only packed with flavor but also offers a delightful balance of crispy chicken and tender, caramelized vegetables. With just 15 minutes of prep time and a hands-off cooking process, you can whip up a wholesome dinner that will impress your family and friends. Trust us, once you try this dish, it will become a staple in your weekly menu!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 sweet potatoes, diced
- 1 pound brussel sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the middle of the oven.
- Pat the chicken thighs dry with paper towels to remove excess moisture, which helps achieve crispy skin. Season both sides generously with salt and black pepper.
- Prepare the vegetables by washing the sweet potatoes and brussels sprouts thoroughly. Dice the sweet potatoes into 1-inch cubes and halve the brussels sprouts, removing any tough outer leaves.
- In a large sheet pan or roasting pan, spread the diced sweet potatoes and halved brussels sprouts evenly. Drizzle with olive oil and season with salt and pepper, tossing to coat completely.
- Place the seasoned chicken thighs skin-side up on top of the vegetables, ensuring they are not overcrowded to allow proper roasting and crisp skin development.
- Roast in the preheated oven for 40-45 minutes, or until the chicken's internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
- Remove from the oven and let the dish rest for 5-10 minutes before serving to allow juices to redistribute.
- Serve hot, with chicken thighs placed over the caramelized sweet potatoes and brussels sprouts.
Tips
- Crispy Chicken Skin: For the crispiest skin, make sure to pat the chicken thighs dry with paper towels before seasoning. This helps to remove moisture that can prevent crisping during roasting.
- Even Cooking: Cut the sweet potatoes and Brussels sprouts into uniform sizes to ensure they cook evenly. Aim for 1-inch cubes for the sweet potatoes and halved Brussels sprouts.
- Roasting Tip: Avoid overcrowding the pan! Give the chicken and vegetables enough space to roast properly, allowing the heat to circulate and create that perfect golden-brown finish.
- Season Generously: Don’t skimp on the seasoning! A good sprinkle of salt and pepper enhances the natural flavors of the chicken and vegetables, making the dish even more delicious.
- Resting Time: Let the dish rest for 5-10 minutes after taking it out of the oven. This step allows the juices to redistribute throughout the chicken, ensuring each bite is juicy and flavorful.
- Serving Suggestions: For an added touch, consider serving this dish with a simple side salad or a dollop of your favorite sauce for a burst of extra flavor.
Nutrition Facts
Calories: 584kcal
Carbohydrates: 28g
Protein: 45g
Fat: 35g
Saturated Fat: 9g
Cholesterol: 140mg
