Sheet Pan Herb-Roasted Chicken with Sweet Potatoes and Brussels Sprouts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Roasted chicken thighs seasoned with fresh herbs paired with caramelized sweet potatoes and Brussels sprouts for an easy Whole30 dinner. This american-inspired whole30 (gluten free) ready in about 50 minutes pairs bone-in, skin-on chicken thighs, sweet potatoes, peeled and cubed, Brussels sprouts, halved 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.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 cups peeled and cubed sweet potatoes and 2 cups halved Brussels sprouts with 2 tablespoons extra virgin olive oil, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder until evenly coated.
  2. Step 2: Arrange the vegetables on a large sheet pan in a single layer. Place 4 bone-in, skin-on chicken thighs on the pan, spacing them evenly.
  3. Step 3: Rub the chicken thighs with 1 tablespoon extra virgin olive oil, 1 teaspoon sea salt, 1/4 teaspoon black pepper, 1 tablespoon chopped fresh rosemary, and 1 tablespoon fresh thyme leaves, ensuring even coverage.
  4. Step 4: Roast in the oven for 30-35 minutes until the chicken skin is golden and crisp, and the internal temperature reaches 165°F. Vegetables should be tender and caramelized at the edges.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving.

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Frequently asked questions

How long does Sheet Pan Herb-Roasted Chicken with 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 Sheet Pan Herb-Roasted Chicken with 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 brussels sprouts, halved from drying out.

Can I substitute ingredients in Sheet Pan Herb-Roasted Chicken with 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 Sheet Pan Herb-Roasted Chicken with 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 Sheet Pan Herb-Roasted Chicken with Sweet Potatoes and Brussels Sprouts gluten free?

Yes — this recipe is tagged 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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