Chicken Thighs with Brussels and Sweet Potato – Baked in one Pan

chicken nestled above vegetables --showing depth of pan This recipe came to me through a friend and I love suggestions for new recipes that inspire me so thanks to you Eliza once again. The original version of this recipe is from Skinnytaste and I must admit that I made it my way with a little less skinny but I think it was still very healthy. If you’d like to see the original and more diet-conscious recipe please go to Skinnytaste.

This is what I did the other night and I will say that it all came together rather quickly and very deliciously. Recipe as is should serve 4 with large thighs. I would probably add a fifth thigh for 4 people though. If you’re using smaller thighs then 6 small ones and I would probably make a salad or soup first.

Enjoy!

http://www.skinnytaste.com

Ingredients:

Olive Oil

1 lb. Brussels Sprouts – cut in half the long way

2 medium sized sweet potatoes — peeled and cut into 1″ cubes

4-6 large chicken thighs — see note above

Kosher Salt

Freshly Ground Black Pepper

Garlic Powder

Fresh Rosemary

Directions:

I used an oval shaped Le Creuset — you can use a ceramic one as well and if you can use oval it’s nice but I am pretty sure this would be good in another shape but make sure it’s deep enough–see photos

Preheat the oven to 425 degrees. Spray baking dish with cooking spray

Place sweet potatoes on one side and the Brussels on the other. You can use olive oil spray but I just dribbled olive oil over the veggies to give them a light glaze – and sprinkled with salt and pepper. I gently mixed and then made sure that brussels were on one side and potatoes on the other.

Season both sides of the chicken well with salt, pepper and garlic powder

Place chicken thighs on top of the veggies, skin side down and I added about 4 sprigs of fresh rosemary placed around chicken — see photos

Bake for 30 minutes, then remove the chicken to a plate and stir the vegetables

Place the chicken back on top of the vegetables skin side up this time. Bake till skin is browned and the vegetables are roasted and tender, about 30-35 minutes depending on your oven. I then put broiler on and broiled for a few minutes more but only a few minutes you don’t want to burn them.

Enjoy this delicious hearty not heavy meal.

 

 

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