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Sheet Pan Chicken with Seasoned Brussels Sprouts & Sweet Potatoes

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Servings: 4
  • Course: Main Dish

Roasted Brussels sprouts and chicken thighs are a perfect match. Paired with cumin, thyme, sweet potatoes and a hit of sherry vinegar, they create an easy dinner recipe you’ll make again and again. Sheet pan meals like this are perfect for meal prep: they reheat beautifully.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Lining your pan with Reynolds Wrap® Aluminum Foil is a great way to get dinner on the table quick with minimal clean up!

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
  • 1¼ pounds boneless, skinless chicken thighs, trimmed
  • ½ teaspoon ground cumin
  • ½ teaspoon dried thyme
  • 3 tablespoons sherry vinegar
  • Reynolds Wrap® Aluminum Foil

Directions

Step 1

Preheat oven to 425°F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil.

Step 2

Toss sweet potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on the prepared 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.

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