Crispy Baked Chicken Thighs with Brussels Sprouts and Sweet Potato

There’s something magical about a sheet pan dinner that transforms simple ingredients into a spectacular meal with minimal effort. Today, I’m sharing one of my absolute favorite one-pan wonders: Crispy Baked Chicken Thighs with Brussels Sprouts and Sweet Potato. This dish has become a weekly staple in my home, and for good reason—it’s the perfect balance of protein, vegetables, and complex carbohydrates, all roasted to perfection with complementary flavors and textures.

When I first started making this dish, I was looking for something that would satisfy my craving for comfort food while still keeping things nutritious. The combination of juicy, crispy-skinned chicken thighs alongside caramelized Brussels sprouts and tender sweet potatoes struck that perfect balance. The natural sweetness of the roasted vegetables pairs beautifully with the savory, herb-infused chicken, creating a harmonious meal that feels both indulgent and wholesome.

What makes this recipe truly special is its versatility and simplicity. With just a handful of ingredients and one sheet pan, you can create a complete meal that looks and tastes like you spent hours in the kitchen. Whether you’re cooking for your family on a busy weeknight or hosting friends for a casual dinner, this dish is guaranteed to impress without causing any kitchen stress.

Ingredients

Let me walk you through everything you’ll need to make this delicious sheet pan dinner come to life. I’ve designed this recipe to serve 4 people, but you can easily scale it up or down depending on your needs.

For the Chicken:

• 8 bone-in, skin-on chicken thighs (about 2-2.5 pounds)
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons paprika (sweet or smoked, depending on preference)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 lemon, zest and juice divided

For the Vegetables:

• 1 pound Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes (about 1.5 pounds), peeled and cubed into 1-inch pieces
• 1 red onion, cut into wedges
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 2 sprigs fresh rosemary

Kitchen Equipment Needed

Before we dive into the cooking process, let’s make sure you have all the necessary tools on hand:

• Large rimmed baking sheet (18″ x 13″ works best)
• Parchment paper or aluminum foil (for easier cleanup)
• Mixing bowls (one for chicken marinade, one for vegetables)
• Measuring spoons and cups
• Sharp knife and cutting board
• Meat thermometer
• Tongs for flipping the chicken
• Spatula for stirring vegetables

Preparation Time

Understanding the time commitment helps you plan your meal better. Here’s a breakdown of what to expect:

• Prep time: 15-20 minutes
• Marinating time: 30 minutes to overnight (optional but recommended)
• Cooking time: 35-45 minutes
• Total time: About 1 hour (plus marinating time)

Step-by-Step Instructions

Now let’s get cooking! Follow these detailed steps to ensure your chicken thighs and vegetables turn out perfectly every time.

Preparing the Chicken

1. Pat the chicken thighs dry with paper towels. This is crucial for achieving crispy skin, so don’t skip this step.
2. In a large bowl, combine olive oil, garlic powder, paprika, dried thyme, dried rosemary, salt, pepper, lemon zest, and half of the lemon juice.
3. Add the chicken thighs to the bowl and toss until they’re evenly coated with the marinade. Make sure to get some of the marinade under the skin for maximum flavor.
4. If time allows, cover the bowl and refrigerate for at least 30 minutes or up to overnight. If you’re short on time, you can proceed directly to cooking, but the flavors won’t be as developed.

Preparing the Vegetables

1. Preheat your oven to 425°F (220°C). This high temperature is key for crispy chicken skin and caramelized vegetables.
2. Line your baking sheet with parchment paper or aluminum foil for easier cleanup.
3. In another large bowl, combine the halved Brussels sprouts, cubed sweet potatoes, and red onion wedges.
4. Add the minced garlic, olive oil, maple syrup, salt, pepper, and red pepper flakes (if using) to the vegetables and toss until everything is evenly coated.

Assembling and Baking

1. Arrange the seasoned vegetables on the prepared baking sheet, spreading them out in a single layer. Try not to overcrowd the pan, as this will cause the vegetables to steam rather than roast.
2. Place the chicken thighs on top of the vegetables, skin side up, ensuring they’re not touching each other. This allows the skin to crisp up nicely.
3. Tuck the fresh rosemary sprigs between the chicken pieces.
4. Place the baking sheet in the preheated oven and roast for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
5. About halfway through the cooking time, stir the vegetables to ensure they cook evenly. Be careful not to disturb the chicken pieces.
6. Once everything is cooked, remove the baking sheet from the oven and let it rest for 5 minutes.
7. Squeeze the remaining lemon juice over the chicken and vegetables before serving.

Nutritional Information

Understanding the nutritional profile of your meals is important. Here’s a detailed breakdown of the nutritional content per serving of this dish (based on 4 servings):

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Health Benefits

This dish isn’t just delicious—it’s also packed with nutrition. Let’s explore the health benefits of the key ingredients:

Chicken Thighs

Chicken thighs are an excellent source of high-quality protein, which is essential for muscle maintenance and growth. While they contain more fat than chicken breasts, much of this is monounsaturated fat, which can be beneficial for heart health when consumed in moderation. They’re also rich in vitamins B6 and B12, which support brain function and energy metabolism.

Brussels Sprouts

These miniature cabbage-like vegetables are nutritional powerhouses. They’re exceptionally high in vitamin K, which plays a crucial role in blood clotting and bone health. Brussels sprouts also contain high levels of vitamin C, fiber, and antioxidants that help reduce inflammation and may lower the risk of chronic diseases. They’re part of the cruciferous vegetable family, known for compounds that may help prevent certain types of cancer.

Sweet Potatoes

Sweet potatoes are one of the best sources of beta-carotene, which your body converts to vitamin A—essential for eye health, immune function, and cell growth. They’re also rich in fiber, which aids digestion and helps maintain stable blood sugar levels. Unlike regular potatoes, sweet potatoes have a lower glycemic index, making them a better choice for maintaining steady energy levels.

Common Mistakes to Avoid

Even experienced cooks can make these mistakes when preparing chicken thighs with vegetables. Here’s how to avoid them:

1. Not drying the chicken properly – Always pat your chicken thighs thoroughly dry before seasoning. Excess moisture creates steam, preventing the skin from getting crispy.
2. Overcrowding the pan – Give your ingredients space! Overcrowding causes steaming instead of roasting, resulting in soggy vegetables and chicken.
3. Cutting vegetables inconsistently – Ensure all your sweet potato cubes and Brussels sprouts are similar in size so they cook at the same rate.
4. Not preheating the oven – Always preheat your oven completely before adding the baking sheet. A properly heated oven is crucial for achieving that perfect crisp.
5. Removing the chicken too early – Invest in a good meat thermometer and ensure your chicken reaches 165°F (74°C) internally. Undercooked chicken is unsafe, while overcooked chicken becomes dry.
6. Not letting the chicken rest – Those few minutes of resting after removing from the oven allow the juices to redistribute throughout the meat, resulting in juicier chicken.
7. Using boneless, skinless thighs – While they’re an option, bone-in, skin-on thighs provide much more flavor and moisture. The skin also protects the meat from drying out during the high-heat roasting.

Variations and Substitutions

One of the things I love most about this recipe is how adaptable it is. Here are some ways to customize it based on your preferences or what you have available:

Herb and Spice Variations:

• Mediterranean style: Use oregano, basil, and lemon zest
• Cajun inspired: Use Cajun seasoning blend, cayenne, and garlic
• Asian fusion: Use five-spice powder, ginger, and a drizzle of soy sauce
• Mexican flavor: Use cumin, chili powder, and oregano

Vegetable Substitutions:

• Replace sweet potatoes with butternut squash, carrots, or regular potatoes
• Swap Brussels sprouts for broccoli, cauliflower, or asparagus (note that cooking times may vary)
• Add bell peppers, zucchini, or mushrooms in the last 15 minutes of cooking

Dietary Adaptations:

• Keto/Low-carb: Replace sweet potatoes with cauliflower, radishes, or turnips
• Vegetarian: Skip the chicken and double the vegetables; add chickpeas or tofu cubes tossed in the same seasonings
• Paleo: Use honey instead of maple syrup
• Whole30: Omit the maple syrup entirely or use compliant date syrup

Make-Ahead and Storage Tips

This dish works wonderfully for meal prep or make-ahead dinners. Here’s how to make the most of it:

Make-Ahead Options:

• Prepare the chicken marinade and marinate the chicken up to 24 hours in advance
• Trim and cut all vegetables up to 2 days ahead; store in airtight containers in the refrigerator
• Pre-mix the vegetable seasonings so they’re ready to go at cooking time

Storage Guidelines:

• Refrigerate leftovers in airtight containers for up to 4 days
• Freeze portions in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator

Reheating Instructions:

• Oven: Reheat at 350°F (175°C) for 15-20 minutes, or until heated through
• Microwave: Use medium power for 2-3 minutes, stirring the vegetables halfway through
• Air fryer: 3-4 minutes at 370°F (188°C) will revive the crispiness of the chicken skin

Serving Suggestions

To turn this already complete meal into a special dinner, consider these serving ideas:

Side Dish Options:

• A simple green salad with a light vinaigrette
• Crusty whole grain bread to soak up the flavorful juices
• Quinoa or brown rice if you want to add more whole grains
• Steamed green beans or asparagus for additional vegetables

Sauce Pairings:

• Herb yogurt sauce (Greek yogurt with minced fresh herbs, lemon juice, and garlic)
• Honey mustard sauce (equal parts honey and Dijon mustard with a splash of apple cider vinegar)
• Balsamic glaze drizzled over the vegetables
• Chimichurri sauce for a bright, herbaceous contrast

Garnish Ideas:

• Fresh herbs like parsley, chives, or thyme
• Toasted pumpkin seeds or sliced almonds
• Crumbled feta or goat cheese
• Lemon wedges for tableside squeezing

Kids-Friendly Adaptations

Getting children to enjoy nutritious meals can sometimes be challenging. Here are some ways to make this dish more appealing to younger palates:

• Cut the Brussels sprouts smaller and roast them until they’re extra caramelized to bring out their natural sweetness
• Increase the maple syrup on the sweet potatoes slightly
• Serve the vegetables with a small dish of honey for dipping
• Remove the chicken from the bone and cut it into bite-sized pieces
• Let kids help with the preparation—they’re more likely to eat food they’ve helped make
• Create a “build your own plate” approach, allowing kids to choose their preferred ratio of chicken to vegetables

Frequently Asked Questions

Based on my experience making this dish countless times, here are answers to some common questions:

Q: Can I use boneless, skinless chicken thighs instead? Yes, you can, but they will cook faster than bone-in thighs. Start checking for doneness around the 25-minute mark. You’ll also miss out on the crispy skin, which adds tremendous flavor.

Q: My vegetables are burning but the chicken isn’t done yet. What should I do? If this happens, cover just the vegetables with a piece of foil while keeping the chicken exposed. Alternatively, you can remove the vegetables that are done and return the chicken to the oven to finish cooking.

Q: How can I tell if the chicken is fully cooked without a meat thermometer? While a meat thermometer is the most reliable method, you can also check by cutting into the thickest part of the thigh near the bone. The juices should run clear (not pink), and the meat should no longer be pink or translucent.

Q: Can I prepare this dish for a large gathering? Absolutely! This recipe scales well for crowds. Use multiple sheet pans rather than overcrowding a single pan, and rotate their positions in the oven halfway through cooking for even heat distribution.

Q: My Brussels sprouts always come out bitter. How can I avoid this? Make sure to trim the stem ends well and remove any discolored outer leaves. The caramelization from roasting naturally reduces bitterness. The maple syrup in this recipe also helps balance any bitter notes.

Q: Is there a way to reduce the fat content in this recipe? You can use skinless chicken thighs and reduce the olive oil to 1-2 tablespoons for the vegetables. However, some fat is necessary for proper roasting and flavor development.

Q: Can I add other root vegetables to the mix? Certainly! Carrots, parsnips, turnips, and beets all work well alongside sweet potatoes. Just make sure to cut them to a similar size for even cooking.

Expert Tips for Perfect Results

After making this dish numerous times, I’ve developed some pro tips that make a significant difference:

1. Season aggressively – Bone-in chicken thighs can handle quite a bit of seasoning. Don’t be shy with the salt and herbs.
2. Use a large enough pan – An overcrowded pan leads to steamed rather than roasted food. Use two pans if necessary.
3. Position is key – Place chicken skin-side up and never flip it during cooking to ensure crispy skin.
4. Create texture contrast – Cut Brussels sprouts in half and place them cut-side down on the pan for maximum caramelization.
5. Layer flavors – Season both under and over the chicken skin for depth of flavor.
6. Rest before serving – Let the dish sit for 5-10 minutes after removing from the oven. The chicken will continue cooking slightly from residual heat and the juices will settle.
7. Save the pan juices – Don’t discard those flavorful drippings! Spoon them over the chicken and vegetables before serving.

Conclusion

This Crispy Baked Chicken Thighs with Brussels Sprouts and Sweet Potato recipe epitomizes what I love most about cooking—transforming simple, wholesome ingredients into a memorable meal with minimal fuss. The beauty of this dish lies in its perfect balance: crispy chicken skin gives way to juicy, tender meat, while the vegetables offer a medley of textures and flavors from the caramelized Brussels sprouts to the creamy sweet potatoes.

What makes this recipe truly special is its adaptability. Once you master the basic technique, you can customize it endlessly based on seasonal produce, pantry ingredients, or dietary preferences. It’s a recipe that evolves with you, becoming a canvas for your culinary creativity.

Whether you’re cooking for your family on a busy weeknight or hosting friends for a casual dinner, this one-pan wonder delivers restaurant-quality results with home-cooked comfort. The fact that it creates minimal dishes is just the cherry on top!

I encourage you to make this recipe your own. Try different herb combinations, experiment with seasonal vegetables, or adjust the cooking time to suit your texture preferences. The more you make it, the more intuitive it becomes—soon, you’ll be creating your own signature version that friends and family will request time and again.

Happy cooking, and I hope this dish brings as much joy to your table as it has to mine!