Herb-Roasted Chicken with Sweet Potatoes and Brussels Sprouts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A one-pan meal featuring golden-skinned chicken thighs roasted with caramelized sweet potatoes and nutty Brussels sprouts, infused with rosemary and thyme. This american-inspired one pot ready in about 60 minutes pairs bone-in and skin-on Chicken thighs, medium, peeled and cubed Sweet potatoes, trimmed and halved Brussels sprouts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 American cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pat chicken thighs dry and season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: In a large bowl, toss 2 medium peeled and cubed sweet potatoes and 1 lb trimmed and halved Brussels sprouts with 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp chopped rosemary, 1 tsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  3. Step 3: Spread vegetables in a single layer on a roasting pan. Place chicken thighs on top, skin-side up.
  4. Step 4: Roast for 40 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.

Frequently asked questions

How long does Herb-Roasted Chicken with Sweet Potatoes and Brussels Sprouts take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Roasted Chicken with Sweet Potatoes and Brussels Sprouts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Herb-Roasted Chicken with Sweet Potatoes and Brussels Sprouts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Roasted Chicken with Sweet Potatoes and Brussels Sprouts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herb-Roasted Chicken with Sweet Potatoes and Brussels Sprouts?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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