Amazing Sweet Potato, Brussels Sprouts & Chicken

Okay, so if you’re anything like me, you’re always on the hunt for that *perfect* weeknight dinner. You know, the one that tastes amazing, doesn’t require a million pots and pans, and makes your house smell like *actual* autumn? Well, let me tell you, this Sweet Potato, Brussels Sprouts & Chicken sheet pan meal is IT. Seriously, it’s become my go-to when I’m short on time but still want something hearty and delicious. It’s just so darn easy to get everything roasted up together, tender chicken, sweet potatoes that get a little caramelized, and those slightly crisp Brussels sprouts. It’s one of those simple, crowd-pleasing dishes that just works, whether it’s a Tuesday night or you’re prepping for a cozy fall gathering.

Why You’ll Love This Sweet Potato, Brussels Sprouts & Chicken Recipe

Seriously, this dish is a lifesaver! Here’s why it’s earned a permanent spot in my recipe rotation:

• It’s a total weeknight warrior. Toss everything together and pop it in the oven – dinner is practically done!
• Cleanup is a breeze. We’re talking just one pan, maybe a bowl. My sink thanks me every time!
• You get perfectly tender chicken and beautifully roasted veggies, all with that lovely caramelized edge. It’s just *chef’s kiss*.
• The flavor combo is spot-on – that sweet potato sweetness, the savory chicken, and that little bit of bitter from the sprouts? So good.
• It’s basically the *definition* of a cozy fall meal. Perfect for when you’re craving those seasonal flavors, especially around Thanksgiving!

Gathering Your Sweet Potato, Brussels Sprouts & Chicken Ingredients

Alright, let’s get down to business! The beauty of this Sweet Potato, Brussels Sprouts & Chicken dish is how simple the ingredient list is. You probably have most of it already! Here’s what you’ll need:

• About a pound of boneless, skinless chicken thighs. I like cutting them into roughly 1-inch pieces so they cook up nice and evenly with everything else.
• A pound of sweet potatoes. Make sure you peel them and then cube them up into about 1-inch pieces too. Try to keep them all around the same size so they roast at the same rate.
• Another pound of Brussels sprouts. Just give them a trim, cut off the little stem end, and then halve them. If you’ve got some really big ones, you can cut them into quarters.
• We need a couple of tablespoons of olive oil. I usually go for extra virgin because it just adds a little extra flavor, but honestly, whatever you have will work!
• Salt and freshly ground black pepper are essential, of course. About a teaspoon of salt and half a teaspoon of pepper should do the trick.
• And finally, half a teaspoon of garlic powder. It just adds that little something extra without making you mince garlic – winning!

Ingredient Notes and Potential Substitutions

Now, while this recipe is fantastic as is, I always love giving you guys options! If you don’t have chicken thighs on hand, boneless, skinless chicken breasts will totally work. Just keep an eye on them because they cook a bit faster and can dry out if you’re not careful. For the sweet potatoes, don’t sweat it if you’re out – butternut squash or even regular carrots would be a delicious swap. And if Brussels sprouts aren’t your jam, no worries! Broccoli florets or some green beans would be great alternatives. As for the olive oil, any high-heat cooking oil like avocado oil is a perfect substitute if that’s what you’ve got in your pantry.

Preparing Your Sweet Potato, Brussels Sprouts & Chicken

Alright, let’s get this amazing sheet pan meal into the oven! It’s really as simple as chopping, tossing, and roasting. Trust me, you’re going to love how little fuss this takes.

Step 1: Preheat your oven and prepare the baking sheet.

First things first, crank up your oven to 400 degrees Fahrenheit (that’s 200 degrees Celsius). While that’s heating up, grab a nice big baking sheet. I like to line mine with parchment paper or foil. It makes cleanup an absolute dream, and nobody wants to scrub baked-on bits, right?

Step 2: Combine and season the Sweet Potato, Brussels Sprouts & Chicken mixture.

Now, grab a big mixing bowl. Toss in your prepped chicken pieces, the cubed sweet potatoes, and those halved Brussels sprouts. Drizzle everything with the olive oil. Then, sprinkle on your salt, pepper, and garlic powder. I like to use my hands for this part – it’s the best way to make sure everything gets coated evenly. Just get in there and give it a good toss until every single piece looks like it’s got a nice, light coating of oil and spices. Make sure those Brussels sprouts get a good coating too!

Step 3: Arrange the ingredients on the baking sheet.

Carefully spread all of that seasoned goodness out onto your prepared baking sheet. The most important thing here is to spread it all out in a *single layer*. Seriously, don’t pile it up! If things are too crowded, they’ll steam instead of roast, and we want those lovely caramelized edges on our veggies and perfectly cooked chicken. Give everything a little bit of breathing room.

Step 4: Roasting the Sweet Potato, Brussels Sprouts & Chicken to perfection.

Pop that baking sheet into your preheated oven. We’re going to let it roast for about 25 to 30 minutes. You’ll know it’s ready when the chicken is cooked all the way through and those sweet potatoes are tender and getting a little bit golden brown and caramelized around the edges. The Brussels sprouts should be tender too, with some nice crispy bits. Give the pan a shake halfway through if you remember, just to help things cook evenly.

Step 5: Finishing touches and serving.

Once everything looks perfectly roasted and delicious, carefully take the pan out of the oven. Give it a quick check to make sure the chicken is cooked through. Then, just serve it up hot right from the pan, or plate it up however you like. It’s honestly that easy!

Tips for Crispier Brussels Sprouts

If you’re a big fan of super crispy Brussels sprouts, I’ve got a little trick for you! Before you add the chicken and sweet potatoes, just pop the Brussels sprouts onto the baking sheet with a little olive oil and seasoning. Roast them for about 10 minutes by themselves. Then, pull the pan out, add the chicken and sweet potatoes, toss everything together, and finish roasting. It gives them a head start to get nice and crispy!

Serving Your Delicious Sweet Potato, Brussels Sprouts & Chicken

Honestly, this Sweet Potato, Brussels Sprouts & Chicken dish is so hearty and flavorful, it’s a complete meal all on its own. It’s perfect for those nights when you just want something delicious and satisfying without a lot of fuss. It’s definitely a go-to for a quick weeknight dinner, but it feels special enough for company too!

If you want to jazz it up a little, it’s wonderful served alongside a simple green salad. It really rounds out the meal nicely and makes it feel like a true “Seasonal Sheet Pan Favorite.” And for those times when you’re thinking ahead to holidays, this makes a fantastic “Thanksgiving chicken” alternative! A little sprinkle of fresh rosemary or a quick drizzle of balsamic glaze right before serving takes it to a whole new level of festive flavor. So good!

For more inspiration on easy weeknight meals, check out these 9 Best Family-Friendly Sheet Pan Chicken Recipes. You can also find more ideas on Pinterest.

Storing and Reheating Your Sweet Potato, Brussels Sprouts & Chicken

Don’t you hate it when leftovers get sad and mushy? Me too! So, here’s how to keep this delicious Sweet Potato, Brussels Sprouts & Chicken tasting great for later. Once your meal has cooled down completely – and I mean *completely* – just pop any extra into an airtight container. You can stash it in the fridge for about 3 to 4 days. When you’re ready for round two, I highly recommend reheating it gently in the oven or even in a skillet over medium heat. That way, the veggies stay nice and tender, and the chicken stays juicy. Microwaving is an option in a pinch, but honestly, it can sometimes make the veggies a little softer than I like, so oven or skillet is my top pick!

Frequently Asked Questions about Sweet Potato, Brussels Sprouts & Chicken

Got questions about this easy Sweet Potato, Brussels Sprouts & Chicken dish? I’ve got answers!

Can I use chicken breast instead of thighs for this Sweet Potato, Brussels Sprouts & Chicken?
You sure can! Just keep an eye on it. Chicken breasts cook a little faster than thighs and can dry out if you’re not careful. They might be done a few minutes sooner than the veggies, so check them for doneness and remove them if needed to prevent overcooking. It’ll still be delicious!

How do I ensure my vegetables are cooked through but not mushy?
The key here is cutting everything to a similar size and making sure it’s in a single layer on the baking sheet. If your Brussels sprouts are really big, cut them into quarters. If your sweet potatoes are huge chunks, they’ll take longer. Roasting at the right temperature (400°F) is also crucial. You want them tender with just a hint of caramelization, not soggy!

What other vegetables can I add to this fall sheet pan meal?
Oh, get creative! This is such a flexible recipe. Red onion wedges are fantastic, bell peppers (any color!) add a nice sweetness, and even chunks of zucchini or yellow squash work well. Just make sure you cut them to a size that will roast in about the same amount of time as the sweet potatoes and Brussels sprouts. It’s a great way to use up whatever you have! For more ideas on sheet pan meals, explore our collection.

Is this recipe suitable for meal prep?
Absolutely! This is one of my favorite things to meal prep. Once it’s cooked and cooled, I portion it out into containers for lunches throughout the week. It reheats beautifully in the oven or a skillet, making healthy and tasty meals super convenient. It’s a lifesaver for busy weeks! Consider exploring other one-pot meal prep options for more convenience.

Estimated Nutritional Information

Just a friendly heads-up, the nutritional info for this Sweet Potato, Brussels Sprouts & Chicken is an estimate, you know? It can change based on the exact brands you use, how big you cut your pieces, and all that jazz. So, take it as a general guide!

Print