Description

This hearty and colorful dish is perfect for cozy family dinners or a festive autumn meal. Roasted chicken thighs paired with sweet potatoes and Brussels sprouts create a flavorful, comforting combination that fills your kitchen with a warm, inviting aroma. The natural sweetness of the potatoes balances the earthy flavor of the Brussels sprouts, while a simple herb and honey-Dijon glaze adds depth and richness. It’s an easy, wholesome recipe that’s perfect for both weeknight meals and special occasions.

Ingredients

Scale

4 bone-in, skin-on chicken thighs
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 pound Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
3 garlic cloves, minced
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons honey
2 teaspoons Dijon mustard
Optional: chopped fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease with olive oil.
In a large bowl, toss sweet potatoes and halved Brussels sprouts with 2 tablespoons olive oil, salt, pepper, smoked paprika, cinnamon, and nutmeg. Spread them evenly on one side of the baking sheet.
Pat chicken thighs dry and rub them with a mixture of remaining olive oil, garlic, rosemary, thyme, honey, and Dijon mustard.
Place chicken on the other side of the baking sheet, skin-side up, keeping them separate from the vegetables.
Roast for 35–40 minutes or until chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown. Stir vegetables halfway through cooking.
Optional: Broil for 2–3 minutes at the end for extra crispy skin, watching closely to prevent burning.
Remove from oven and let chicken rest for 5 minutes before serving. Garnish with parsley if desired.

Notes

Cut vegetables into uniform sizes to ensure even roasting.
Season generously for the best flavor balance.
Let chicken rest before slicing to retain juices.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.

Prep Time: 15 minutes
Cook Time: 40 minutes