Pan-Roasted Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Juicy chicken thighs pan-roasted with garlic and rosemary alongside caramelized sweet potatoes and Brussels sprouts. This American-inspired Whole30 recipe (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 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

• 4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
• 2 medium (about 1 lb), peeled and cut into 1-inch cubes sweet potatoes
• 12 oz, trimmed and halved Brussels sprouts
• 4 cloves, minced garlic cloves
• 2 tsp, chopped fresh rosemary
• 3 tbsp olive oil
• 1.5 tsp sea salt
• 1 tsp black pepper
• 1/4 cup water

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 peeled and cubed sweet potatoes (about 1 lb) and 12 oz halved Brussels sprouts with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a rimmed baking sheet and roast for 20 minutes.
2. Step 2: While vegetables roast, pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1/2 tsp salt, 1/2 tsp black pepper, and 2 tsp chopped fresh rosemary.
3. Step 3: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 6-7 minutes until golden brown and crispy, then flip and cook 3 more minutes.
4. Step 4: Add 4 minced garlic cloves around the chicken in the skillet and pour in 1/4 cup water to deglaze, then transfer the skillet to the oven.
5. Step 5: Roast chicken and vegetables together for an additional 15 minutes, or until chicken reaches 165°F internal temperature and vegetables are tender.
6. Step 6: Remove skillet and baking sheet from oven; let chicken rest for 5 minutes before serving, plating alongside the roasted sweet potatoes and Brussels sprouts.