Description
This One-Pan Autumn Chicken Dinner features tender chicken, sweet potatoes, and Brussels sprouts roasted together for a simple and flavorful fall meal. It’s a perfect weeknight dinner that minimizes cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb sweet potatoes, peeled and cut into 1-inch cubes
- 1 lb Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken pieces, sweet potato cubes, and Brussels sprouts with olive oil.
- Add the rosemary, thyme, garlic powder, salt, and pepper to the bowl. Toss everything together until well combined.
- Spread the mixture in a single layer on a large baking sheet.
- Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized, flipping halfway through.
- Serve hot.
Notes
- For extra flavor, you can add a pinch of red pepper flakes.
- If your sweet potatoes are cut smaller, they may cook faster.
- Ensure vegetables are cut into similar sizes for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450 kcal
- Sugar: Approx. 15g
- Sodium: Approx. 300mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 4g
- Unsaturated Fat: Approx. 16g
- Trans Fat: 0g
- Carbohydrates: Approx. 35g
- Fiber: Approx. 8g
- Protein: Approx. 30g
- Cholesterol: Approx. 100mg