Roasted Brussels sprouts and chicken thighs are a match we go back to over and over again in the Test Kitchen. Paired with cumin, thyme, sweet potatoes and a hit of sherry vinegar, they create one of our favorite easy dinner recipes.
Toss sweet potatoes with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
Toss Brussels sprouts with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper in the bowl. Stir into the sweet potatoes on the baking sheet.
Sprinkle chicken with cumin, thyme and the remaining ¼ teaspoon each salt and pepper. Place on top of the vegetables. Roast until the chicken is cooked through and the vegetables are tender, 10 to 15 minutes more.
Transfer the chicken to a serving platter. Stir vinegar into the vegetables and serve with the chicken.
351 calories;15 g fat(3 g sat); 6 g fiber; 25 g carbohydrates; 29 g protein; 68 mcg folate; 130 mg cholesterol; 5 g sugars; 0 g added sugars; 12,281 IU vitamin A; 77 mg vitamin C; 76 mg calcium; 3 mg iron; 607 mg sodium; 887 mg potassium
Vitamin A (246% daily value), Vitamin C (128% dv)