Sheet Pan Chicken Thighs with Sweet Potatoes and Brussels Sprouts

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.



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


  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