One-Pan Roasted Chicken Thighs with Sweet Potato and Brussels Sprouts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy roasted chicken thighs paired with caramelized sweet potatoes and crispy Brussels sprouts make a wholesome Whole30 dinner. This American-inspired Whole30 recipe (paleo, gluten free), ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, sweet potatoes, Brussels sprouts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 15 min Cook: 40 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 2 medium peeled and cubed sweet potatoes and 12 oz trimmed and halved Brussels sprouts with 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Arrange the vegetables in a single layer on a large rimmed baking sheet. Pat dry 6 bone-in, skin-on chicken thighs and rub them with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp sea salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh rosemary.
  3. Step 3: Nestle the chicken thighs skin-side up among the vegetables on the baking sheet. Roast in the oven for 35-40 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized, with crispy edges.
  4. Step 4: Let the chicken rest for 5 minutes before serving alongside the roasted sweet potatoes and Brussels sprouts.

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