Description
A warm, hearty one-pan meal featuring roasted chicken thighs, Brussels sprouts, and sweet potatoes, perfect for cozy fall evenings.
Ingredients
Scale
- 1 lb chicken thighs
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, diced
- 1 red onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare a large mixing bowl and toss the halved Brussels sprouts, diced sweet potatoes, and sliced red onion together.
- Season the vegetables with olive oil, minced garlic, thyme, paprika, salt, and pepper.
- Arrange the seasoned veggies on one side of a large baking sheet, and on the other side, place the chicken thighs skin-side up.
- Drizzle the chicken with more olive oil and season with salt, pepper, and paprika.
- Roast in the preheated oven for 30-35 minutes until the chicken is cooked through and the vegetables are tender.
- Check the chicken’s internal temperature to ensure it reaches 165°F (74°C).
- Let it sit for about 5 minutes before serving.
Notes
For variations, consider swapping herbs or adding extra protein. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 80mg
Keywords: cozy dinner, one-pan meal, fall recipes, chicken dinner, vegetable roast