Baked Chicken Thighs with Brussels Sprouts and Sweet Potato

Pro tips

• Pat chicken thighs dry before seasoning to help skin crisp; don't crowd the pan.
• Toss Brussels sprouts and sweet potato with oil before roasting so they caramelize evenly.
• Place chicken skin-side up and position vegetables around it so the sheet pan drippings flavor the veggies.
• Check for doneness at 35 minutes; oven temperatures vary, and internal thigh temperature must reach 165°F.

Substitutions

• Brussels sprouts → broccoli florets or chopped carrots (adjust roasting time for denser vegetables)
• Dried rosemary → 1 tablespoon fresh rosemary or 1½ teaspoon thyme (use fresh herbs near the end to preserve flavor)
• Kosher salt → sea salt or table salt (reduce table salt to 1¼ tsp, as it's denser)
• Olive oil spray → 2 tablespoons olive oil drizzled over vegetables (ensures even coating)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for 10–12 minutes or until warmed through.

Can I use boneless chicken thighs instead?

Yes, but reduce baking time by 5–10 minutes and monitor internal temperature, which should reach 165°F. Bone-in thighs stay juicier during longer cooking.

How do I know when the chicken is done?

Insert a meat thermometer into the thickest part of the thigh without touching bone; it should read 165°F. Skin should be golden and crispy.

Can I prep this ahead of time?

Yes. Arrange chicken and vegetables on the pan, cover, and refrigerate up to 12 hours. Add 5–10 minutes to baking time if starting from cold.

What can I substitute for Brussels sprouts?

Broccoli florets, chopped carrots, or green beans work well. Adjust roasting time if using harder vegetables like carrots.

Can I scale this recipe up or down?

Yes. Use 1 large chicken thigh per person and scale vegetables proportionally. Baking time stays roughly the same if you use one sheet pan.