Can I use bone-in chicken thighs instead of boneless?

Yes! I’ve tried this recipe with bone-in thighs, and they turn out just as flavorful. You’ll need to add a few extra minutes to the roasting time, but the smoky, juicy flavor is incredible. Just make sure they’re arranged so they cook evenly with the vegetables.

Can I swap Brussels sprouts for another vegetable?

Absolutely. I’ve experimented with green beans, broccoli, or even bell peppers, and each brings a slightly different flavor profile. Brussels sprouts give that nice slight bitterness, but the recipe is very forgiving.

How do I know when the chicken is perfectly cooked?

I rely on a meat thermometer—165°F (74°C) in the thickest part of the thigh. The chicken should be golden on the outside and juicy on the inside. If you don’t have a thermometer, just make sure the juices run clear when you cut into the meat.

Sheet Pan Sweet Potato Chicken Thigh

Description

Sheet Pan Sweet Potato Chicken Thighs: A wholesome, easy dinner featuring juicy chicken thighs roasted with sweet potatoes and Brussels sprouts, tossed in olive oil, smoked paprika, garlic, and onion powder for a flavorful, comforting one-pan meal.

Ingredients

1.5 lbs boneless, skinless chicken thighs

1 lb sweet potatoes, cut into 1-inch cubes

1 lb Brussels sprouts, trimmed and halved

3 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt, to taste

Black pepper, to taste

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Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, toss the sweet potato cubes and Brussels sprouts with 2 tablespoons of olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.

Spread the vegetables in a single layer on a large baking sheet.

Roast for 15 minutes.

While the vegetables are roasting, toss the chicken thighs with the remaining 1 tablespoon of olive oil, salt, and pepper.

Add the chicken thighs to the baking sheet with the vegetables, ensuring everything is in a single layer.

Continue roasting for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

Serve hot.

Prep Time: 10 min
Cook Time: 40 min
Category: Main Dish
Method: sheet pan
Cuisine: Homamade