Sheet-Pan Chicken & Brussels Sprouts

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.

Ingredients

Ingredient Checklist

  • 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 of boneless, skinless chicken thighs, trimmed 
  • ½ teaspoon ground cumin
  • ½ teaspoon dried thyme
  • 3 tablespoons sherry vinegar

Directions

Instructions Checklist

Step 1

Preheat oven to 425 degrees F.

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

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