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

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

Juicy chicken thighs pan-roasted with garlic and rosemary alongside caramelized sweet potatoes and Brussels sprouts. This american-inspired whole30 (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.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 55 minutes (15 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 Pan-Roasted Chicken Thighs 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 sweet potatoes from drying out.

Can I substitute ingredients in Pan-Roasted Chicken Thighs 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 Pan-Roasted Chicken Thighs 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 Pan-Roasted Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts whole30?

Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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