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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A wholesome one-pan meal featuring tender garlic-roasted chicken thighs paired with caramelized sweet potatoes and Brussels sprouts. This american-inspired whole30 (whole30, gluten free) ready in about 55 minutes pairs bone-in, skin-on chicken thighs, tablespoons extra virgin olive oil, minced garlic cloves 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 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.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Garlic-Roasted Chicken with Sweet Potato 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 Sheet Pan Garlic-Roasted Chicken with Sweet Potato 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 Sheet Pan Garlic-Roasted Chicken with Sweet Potato 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 Sheet Pan Garlic-Roasted Chicken with Sweet Potato 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 Sheet Pan Garlic-Roasted Chicken with Sweet Potato 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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