Baked Chicken with Sweet Potatoes

close up golden brown thigh on sweet potatoes.

5 from 3 votes

Baked Chicken with Sweet Potatoes

This baked chicken with sweet potatoes and Brussels sprouts recipe is a delicious and healthy weeknight dinner that you can throw together in minutes.

Prep Time15

Cook Time45

Course: Main Course, Poultry

Cuisine: American

Servings: people

Calories: 739kcal

Author: Adina

Equipment

1 large-rimmed baking tray
Parchment paper

Ingredients

8 chicken thighs Note 1
2 sweet potatoes about 1 ½ lb/ 700 g
1 lb Brussels sprouts optional, Note 2

Seasoning:

3 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon sweet paprika powder
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon fine sea salt more to taste
½ teaspoon ground black pepper

Instructions

Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper.
Seasoning: Pour the olive oil into a small bowl. Add all the spices and mix well.
3 tablespoon olive oil + ½ teaspoon garlic powder + ½ teaspoon sweet paprika powder + ½ teaspoon cumin + ½ coriander + 1 teaspoon fine sea salt + ½ teaspoon pepper
Chicken thighs: Dry the chicken thighs with paper towels. Place them on the baking sheet, skin-side down. Brush them with a bit of the seasoning mixture on the underside. Flip them and brush the skin as well. Bake the thighs for 10 minutes.
In the meantime, prepare the vegetables.
Peel and cut the sweet potatoes into wedges. Place them into a large bowl.
Clean the Brussels sprouts, and remove the outer leaves and the protruding part of the stem. Halve the very large ones cutting from top to bottom through the stem. Add them to the bowl containing the sweet potatoes.
Season vegetables: Pour all the remaining olive oil-spice mixture and toss well to coat the vegetables. Arrange them around the chicken thighs in a single layer.
Bake for 30-35 minutes until the chicken is cooked through (Note 3) and the vegetables are soft and slightly caramelized.

Notes

Chicken: Or use 4 thighs and 4 drumsticks. Children will only need one thigh.
Brussels sprouts: Leave them out if you don’t like them or when they are not in season. You can replace them with other vegetables, for instance, onions (cut into wedges or thick slices), broccoli florets, asparagus, bell peppers (thickly sliced), etc.
Check that the chicken is cooked through with an instant-meat thermometer; the temperature should be 165°F/ 74°C (Amazon affiliate link). If the chicken is not there yet, roast it for 5 more minutes and check again. If you don’t have a thermometer, make a cut on the underside of the thigh near the bone, the meat should be white, without pink or red spots.

Nutrition