Description
Celebrate the harvest season with this cozy, soul-warming sheet-pan dinner. Featuring juicy bone-in chicken thighs roasted alongside sweet potatoes, crispy Brussels sprouts, and tart apples, this meal is a nutritional powerhouse. Infused with fresh sage, rosemary, and thyme, it creates an aromatic, restaurant-quality dish with minimal effort and easy cleanup. Perfect for busy weeknights, this reliable recipe combines savory protein with seasonal vegetables for a complete, family-friendly dinner that feels truly special.
Ingredients
5 bone-in, skin-on chicken thighs
2 large sweet potatoes, peeled and cubed
1 lb Brussels sprouts, halved
2 crisp apples, wedged
4 strips turkey bacon, chopped
3 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, leaves
1 tbsp fresh sage, minced
1 tsp kosher salt
1/2 tsp black pepper
Instructions
Preheat your oven to 400°F (200°C).
Place the chicken thighs, cubed sweet potatoes, Brussels sprouts, apple wedges, and chopped turkey bacon onto a large sheet pan.
Drizzle the ingredients with olive oil and sprinkle with the fresh rosemary, thyme, sage, salt, and pepper.
Toss everything together on the pan until evenly coated and spread into a single layer.
Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.
Serve warm directly from the pan.
Notes
Ensure the chicken thighs are skin-side up to achieve extra crispy skin. You can swap the turkey bacon for smoked turkey bits if preferred. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 480
- Sugar: 9g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 110mg