Sheet Pan Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potatoes

Savor the harmonious blend of juicy, herb-infused chicken thighs with sweet, roasted sweet potatoes and crispy, caramelized Brussels sprouts. This sheet pan dish delivers a satisfying crunch and tender interior, perfectly seasoned to bring out robust flavors while keeping things balanced and wholesome.

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NUTRITION

477kcal
Protein
33.0g
Fat
24.6g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Thigh (Boneless, Skinless)

1 cup halved Brussels Sprouts

1 medium Sweet Potato

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thigh dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.

  • 3

    Dice the sweet potato into 1/2-inch cubes and trim the Brussels sprouts, cutting them in half.

  • 4

    In a large bowl, toss the sweet potatoes and Brussels sprouts with olive oil, salt, and pepper until evenly coated.

  • 5

    Arrange the chicken, sweet potatoes, and Brussels sprouts on a sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring the vegetables halfway through for even cooking.

  • 7

    Check that the chicken is thoroughly cooked (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven and serve immediately.

Sheet Pan Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potatoes

Savor the harmonious blend of juicy, herb-infused chicken thighs with sweet, roasted sweet potatoes and crispy, caramelized Brussels sprouts. This sheet pan dish delivers a satisfying crunch and tender interior, perfectly seasoned to bring out robust flavors while keeping things balanced and wholesome.

NUTRITION

477kcal
Protein
33.0g
Fat
24.6g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Thigh (Boneless, Skinless)

1 cup halved Brussels Sprouts

1 medium Sweet Potato

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thigh dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.

  • 3

    Dice the sweet potato into 1/2-inch cubes and trim the Brussels sprouts, cutting them in half.

  • 4

    In a large bowl, toss the sweet potatoes and Brussels sprouts with olive oil, salt, and pepper until evenly coated.

  • 5

    Arrange the chicken, sweet potatoes, and Brussels sprouts on a sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring the vegetables halfway through for even cooking.

  • 7

    Check that the chicken is thoroughly cooked (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven and serve immediately.