Description
A simple and flavorful sheet pan dinner featuring chicken thighs, sweet potatoes, and Brussels sprouts. Perfect for a weeknight meal or holiday gathering.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb sweet potatoes, cut into 1-inch cubes
- 1 lb Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the sweet potato cubes and Brussels sprouts with 2 tablespoons of olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast for 15 minutes.
- While the vegetables are roasting, toss the chicken thighs with the remaining 1 tablespoon of olive oil, salt, and pepper.
- Add the chicken thighs to the baking sheet with the vegetables, ensuring everything is in a single layer.
- Continue roasting for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Serve hot.
Notes
- For crispier Brussels sprouts, you can broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
- Feel free to add other root vegetables like carrots or parsnips.
- A sprinkle of red pepper flakes can add a touch of heat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American