Herb-Rubbed Chicken with Roasted Sweet Potatoes and Brussels Sprouts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A one-pan wonder featuring perfectly seared chicken breast with a fragrant herb crust, roasted until golden, paired with caramelized sweet potatoes and tender Brussels sprouts. This american-inspired whole30 (high protein) ready in about 40 minutes pairs (6 oz each) chicken breasts, trimmed and halved Brussels sprouts, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.3 (12 ratings) Prep: 15 min Cook: 25 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a large bowl, combine 2 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp salt, 1/4 tsp black pepper, 2 tsp chopped rosemary, and 1 tsp chopped thyme; mix until fragrant. Add the diced sweet potatoes and halved Brussels sprouts, then toss until evenly coated. Spread in a single layer on a parchment-lined baking sheet.
  2. Step 2: Place the chicken breasts on the baking sheet, on top of the vegetables. Drizzle any remaining herb mixture over the chicken. Season the chicken with an additional 1/4 tsp salt and 1/8 tsp black pepper.
  3. Step 3: Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized at the edges.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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-Rubbed Chicken with Roasted 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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Herb-Rubbed Chicken with Roasted 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-Rubbed Chicken with Roasted 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.

Is Herb-Rubbed Chicken with Roasted Sweet Potatoes and Brussels Sprouts high protein?

Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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