Sheet Pan Chicken Thighs with Sweet Potatoes and Brussels Sprouts

sheet pan chicken thighs with sweet potatoes and Brussels sprouts

This easy Sheet Pan Chicken Thighs with Sweet Potatoes and Brussels Sprouts recipe is a go-to easy dinner. Brussels sprouts are in season October through March so this dinner gets into our fall rotation of easy sheet pan meals. As the chicken thighs cook, they baste the vegetables, keeping them full of flavor and ensuring they don’t dry out. One quick stir half way through, then flip the chicken over so the skin browns nicely for the second half of the cooking time. You will be rewarded with crispy chicken thighs and delicious roasted fall vegetables.

Gather up your ingredients.

ingredients for sheet pan chicken thighs with sweet potatoes and Brussels sprouts

Preheat the oven to 425 degrees and line a sheet pan with either non-stick foil or parchment paper. 

Place the trimmed Brussels sprouts and sweet potato chunks in a large bowl and toss with 1/2 tablespoon olive oil. Sprinkle with a teaspoon of Kosher salt and 1/2 teaspoon black pepper. Toss again to evenly distribute.

tossed vegetables in bowl

Spread the vegetable mixture evenly in the pan.

vegetables evenly spread in sheet pan

In a small bowl, mix together the remaining Kosher salt, pepper, garlic powder, and dried thyme.

Using the same bowl you used for the vegetables, toss the chicken thighs with the remaining 1/2 tablespoon of olive oil. Sprinkle the seasoning mixture over all sides of the chicken and rub it in with your hands. 

chicken coated with spice mixture

Place the chicken, skin side down, on top of the vegetables, being careful not to crowd the pan. Cook at 425 degrees for 30 minutes. 

chicken placed skin side down on top of vegetables

Remove the sheet pan from the oven, place the chicken thighs in that same bowl and stir the vegetables all around. Place the chicken thighs back on top of the vegetables, skin side up.

chicken flipped to skin side up after 30 minutes

Bake 30 minutes more at 425 until the vegetables are soft and the chicken is cooked through.

NOTE: If you like, you can broil the chicken thighs the last few minutes of cooking to further crisp up the skin. 

The chicken thighs and roasted vegetables will keep up to 3 days in a sealed, refrigerated container.

If you love this recipe, you might also enjoy my Baked Orange Marmalade Chicken Thighs, Sheet Pan Chicken Quarters with Vegetables, and Sheet Pan Roast Chicken with Root Vegetables.

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Sheet Pan Chicken Thighs with Sweet Potatoes and Brussels Sprouts

Easy sheet pan chicken thighs with sweet potatoes recipe that takes one hour. Perfect weeknight fall dinner.

  • Author: Kathleen
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: chicken
  • Method: baking
  • Cuisine: American

Ingredients

Scale

45 skin-on chicken thighs
2 medium sweet potatoes, cut into 1” chunks
1 pound Brussels sprouts, trimmed and halved
1 tablespoon olive oil, divided
2 teaspoons Kosher salt, divided
2 1/2 teaspoons black pepper, divided
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme

Instructions

  1. Preheat the oven to 425 degrees and line a sheet pan with either non-stick foil or parchment paper. 
  2. Place the trimmed Brussels sprouts and sweet potato chunks in a large bowl and toss with 1/2 tablespoon olive oil. Sprinkle with a teaspoon of Kosher salt and 1/2 teaspoon black pepper. Toss again to evenly distribute. Spread the vegetable mixture evenly in the pan.
  3. In a small bowl, mix together the remaining Kosher salt, pepper, garlic powder, and dried thyme.
  4. Using the same bowl you used for the vegetables, toss the chicken thighs with the remaining 1/2 tablespoon of olive oil. Sprinkle the seasoning mixture over all sides of the chicken and rub it in with your hands. 
  5. Place the chicken, skin side down, on top of the vegetables, being careful not to crowd the pan. Cook at 425 degrees for 30 minutes. 
  6. Remove the sheet pan from the oven, place the chicken thighs in that same bowl and stir the vegetables all around. Place the chicken thighs back on top of the vegetables, skin side up.
  7. Bake 30 minutes more at 425 until the vegetables are soft and the chicken is cooked through. If you like, you can broil the chicken thighs the last few minutes of cooking to further crisp up the skin. 

Keywords: sheet pan chicken, chicken thighs, easy sheet pan dinner, roasted Brussels sprouts, roasted sweet potatoes, fall dinner

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