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. Source: EatingWell Magazine, March/April 2018

Breana Killeen
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Ingredients

Directions

  • Preheat oven to 425 degrees F.

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  • Toss sweet potatoes with 1 tablespoon oil and 1/4 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 1/4 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 1/4 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.

Nutrition Facts

351 calories; 15.4 g total fat; 130 mg cholesterol; 607 mg sodium. 24.7 g carbohydrates; 28.6 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 4 stars
03/05/2018
Cooked chicken for an additional 15 min. as it didn t seem quite fully cooked. No mention in preparation of what to do with sherry vinegar so omitted it. We enjoyed the outcome. Read More