Pan-Seared Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts
Juicy chicken thighs pan-seared to a golden brown and served alongside oven-roasted sweet potatoes and Brussels sprouts tossed in olive oil and fresh herbs. This american-inspired whole30 (gluten free, dairy free) ready in about 50 minutes pairs (about 1.5 lbs) bone-in chicken thighs, trimmed and halved Brussels sprouts, divided extra virgin olive oil 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 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.
Ingredients
- 4 pieces (about 1.5 lbs) bone-in chicken thighs
- 2 medium (about 1 lb), peeled and cut into 1-inch cubes sweet potatoes
- 12 oz, trimmed and halved Brussels sprouts
- 4 tbsp, divided extra virgin olive oil
- 3 cloves, minced garlic cloves
- 1 tbsp, chopped fresh rosemary
- 1 tsp, divided sea salt
- 1/2 tsp, divided black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 cups of 1-inch cubed sweet potatoes and 12 oz halved Brussels sprouts with 2 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread on a rimmed baking sheet and roast for 25-30 minutes until tender and caramelized, tossing halfway through.
- Step 2: While vegetables roast, pat 4 bone-in chicken thighs dry and season with 1/2 tsp sea salt and 1/4 tsp black pepper on both sides. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat.
- Step 3: Add the chicken thighs skin side down and sear for 6-7 minutes until the skin is golden and crisp. Flip and cook an additional 5 minutes.
- Step 4: Add 3 minced garlic cloves and 1 tbsp chopped fresh rosemary to the pan, reduce heat to medium, and cook chicken for 3-4 more minutes until internal temperature reaches 165°F and garlic is fragrant.
- Step 5: Plate the chicken thighs alongside the roasted sweet potatoes and Brussels sprouts, spooning any pan juices over the top.
Frequently asked questions
How long does Pan-Seared Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts take to make?
Total time is about 50 minutes (15 min prep + 35 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-Seared 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 minced garlic cloves from drying out.
Can I substitute ingredients in Pan-Seared 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-Seared 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-Seared Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts gluten free?
Yes — this recipe is tagged gluten free, dairy free, whole30, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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