Sheet Pan Garlic-Roasted Chicken with Sweet Potato and Brussels Sprouts

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A wholesome one-pan meal featuring tender garlic-roasted chicken thighs paired with 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 450 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 bone-in, skin-on chicken thighs
• 2 medium, peeled and cut into 1-inch cubes sweet potatoes
• 1 pound, trimmed and halved Brussels sprouts
• 3 tablespoons extra virgin olive oil
• 6 cloves, minced garlic cloves
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 tablespoon, chopped fresh rosemary

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 cups sweet potatoes and 1 pound halved Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper until evenly coated.
2. Step 2: Arrange the vegetables in a single layer on a large rimmed baking sheet and roast for 10 minutes.
3. Step 3: Meanwhile, in the same bowl, combine 6 chicken thighs with 1 tablespoon olive oil, 6 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon sea salt, 1/2 teaspoon black pepper, and 1 tablespoon chopped fresh rosemary; toss to coat.
4. Step 4: After the vegetables have roasted 10 minutes, remove the pan from the oven and nestle the seasoned chicken thighs skin-side up among the vegetables.
5. Step 5: Return the sheet pan to the oven and roast for an additional 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
6. Step 6: Let rest for 5 minutes before serving, allowing the juices to redistribute and the garlic aroma to infuse the dish.