Sheet Pan Herb-Roasted Chicken with Sweet Potato and Brussels Sprouts

• 4 bone-in, skin-on chicken thighs
• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 lemon, zested and quartered
• 2 cloves garlic, minced
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it for easy cleanup.
2. In a large bowl, combine the cubed sweet potatoes and halved Brussels sprouts. Drizzle with 1 tablespoon olive oil, half the garlic powder, half the dried thyme, half the rosemary, salt, and pepper. Toss until evenly coated. Spread the veggies in a single layer on one side of the sheet pan.
3. In the same bowl, add the chicken thighs. Drizzle with the remaining 1 tablespoon olive oil. Add the smoked paprika, remaining garlic powder, thyme, rosemary, minced garlic, lemon zest, salt, and pepper. Rub the seasonings all over the chicken.
4. Place the chicken thighs skin side up on the other side of the sheet pan, making sure they have some space and are not overcrowded. Nestle the lemon quarters around the chicken and vegetables.
5. Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with caramelized edges.
6. For extra crispiness, switch to broil for the last 3-5 minutes, watching carefully to avoid burning, to crisp up the chicken skin and veg edges.
7. Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley if desired before serving.
8. Serve warm, spooning the roasted lemon juice and pan juices over the chicken and veggies for extra flavor.

Chef tips

• Make sure to cut the sweet potatoes into uniform pieces to ensure even cooking.
• If you don’t have fresh lemon, lemon juice or a little lemon pepper seasoning works as a substitute.
• For a spicier twist, add a pinch of crushed red pepper flakes to the chicken seasoning mix.
• Use aluminum foil under the parchment for easier cleanup if desired, especially if your pan tends to stick.
• Leftovers keep well in the fridge for up to 3 days and reheat nicely in an oven or air fryer.