Sheet-Pan Chicken & Brussels Sprouts

Name: Sheet-Pan Chicken & Brussels Sprouts
Total time: 35 min
Ingredients: 1 pound sweet potatoes, cut into 1/2-inch wedges; 2 tablespoons extra-virgin olive oil, divided; ¾ teaspoon salt, divided; ¾ teaspoon ground pepper, divided; 4 cups Brussels sprouts, quartered; 1 ¼ pounds boneless, skinless chicken thighs, trimmed; ½ teaspoon ground cumin; ½ teaspoon dried thyme; 3 tablespoons sherry vinegar

Rating: 4.33 stars

3 Ratings
2 Reviews

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.

Breana Killeen

Source: EatingWell Magazine, March/April 2018

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Recipe Summary

active:

15 mins

total:

35 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

1 pound sweet potatoes, cut into 1/2-inch wedges
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
4 cups Brussels sprouts, quartered
1 ¼ pounds boneless, skinless chicken thighs, trimmed
½ teaspoon ground cumin
½ teaspoon dried thyme
3 tablespoons sherry vinegar

Directions

Step 1
Preheat oven to 425 degrees F.

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Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Transfer the chicken to a serving platter. Stir vinegar into the vegetables and serve with the chicken.

Nutrition Facts

Serving Size: 1 cup vegetables & 4 oz. chicken

Per Serving:

351 calories; protein 28.6g; carbohydrates 24.7g; dietary fiber 6g; sugars 5.3g; fat 15.4g; saturated fat 3.3g; cholesterol 130.1mg; vitamin a iu 12281.1IU; vitamin c 76.8mg; folate 68mcg; calcium 76.5mg; iron 3.1mg; magnesium 65.2mg; potassium 887.4mg; sodium 607.2mg.

Exchanges:

1 starch, 1 1/2 vegetable, 3 1/2 lean protein, 1 1/2 fat

Reviews (2)

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3 Ratings

5 star values: 1
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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CelticDuck

03/29/2021

Chicken thighs will NOT be cooked through after 15 minutes at 425. I also added 15 minute to chicken time. Wish I had put all three in at same time. Live and learn. Read More

Donna G

02/03/2021

Yummy & Healthy! Good mix of sweet & savory. I don't measure veggies well so I had a fuller pan. I added 1/2 yellow onion, cut up to 1" bites. I didn't have Sherry vinegar, so I omitted it altogether. Read More

Dana Marie

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

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Sheet-Pan Chicken & Brussels Sprouts

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Sheet-Pan Chicken & Brussels Sprouts

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Sheet-Pan Chicken & Brussels Sprouts

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Sheet-Pan Chicken & Brussels Sprouts