One-Pan Roasted Chicken with Sweet Potato and Brussels Sprouts

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A hearty Whole30-compliant roasted chicken dinner featuring tender chicken thighs, caramelized sweet potatoes, and crisp Brussels sprouts all cooked together for easy cleanup. This American-inspired Whole30 recipe, 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 420 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.

Ingredients

• 6 pieces (about 2 pounds) bone-in, skin-on chicken thighs
• 2 medium (about 1 pound), peeled and cut into 1-inch cubes sweet potatoes
• 1 pound, trimmed and halved Brussels sprouts
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons, divided salt
• 1 teaspoon, divided black pepper
• 1 tablespoon, chopped fresh thyme leaves

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat your oven to 425°F. In a large bowl, toss 2 cups peeled and cubed sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
2. Step 2: Arrange the sweet potatoes on a large rimmed baking sheet in a single layer. Roast in the oven for 10 minutes to begin softening.
3. Step 3: Meanwhile, in the same bowl, toss 1 pound halved Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
4. Step 4: Remove the baking sheet from the oven, add the Brussels sprouts around the sweet potatoes, and nestle 6 bone-in, skin-on chicken thighs on top.
5. Step 5: Drizzle the remaining 1 tablespoon olive oil over the chicken thighs, then sprinkle 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 tablespoon chopped fresh thyme evenly over everything.
6. Step 6: Roast for an additional 25-30 minutes, until the chicken skin is golden and crispy and the vegetables are tender when pierced with a fork.
7. Step 7: Let rest for 5 minutes before serving. Enjoy the savory chicken combined with sweet and earthy vegetables.