Roasted Chicken Dinner with Brussels Sprouts and Sweet Potatoes
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This chicken with brussels sprouts and sweet potatoes is an easy way to enjoy all the flavors of fall in one dish! Crispy chicken is nestled into a bed of tender veggies with bacon and pecans. It all gets roasted in the oven for a simple, seasonal meal that’s ready in under an hour!
This chicken with Brussels sprouts and sweet potatoes is one of my favorite meals to make once fall settles in. It’s hearty, cozy, and filled with all the flavors I crave as the weather starts to cool and life gets a little busier.
I love how versatile it is, too. It’s simple enough for a weeknight dinner, but it also feels right at home on the table for small gatherings or special occasions, including Thanksgiving.
Ingredients needed
This chicken with brussels sprouts and sweet potatoes is full of feel-good ingredients. Here’s everything you need to make it:
- Bacon: we use regular slices of bacon but you can use a thick-cut variety if you prefer.
- Onion: any type of cooking onion works and will become nice and caramelized as it cooks.
- Bone-in chicken thighs: we use bone-in chicken thighs but you can use boneless if you don’t want to deal with the bones. Snd chicken breasts works, too.
- Sweet potato, brussels sprouts, and apple: this trio of vegetables makes this dish undeniably perfect for fall!
- Toasted pecans: the toasted pecans soften in this dish and add a wonderfully nutty flavor. Walnuts make a great substitute.
What to serve with chicken with brussels sprouts and sweet potatoes
The wonderful thing about this chicken with brussels sprouts and sweet potatoes is that’s it a complete one-pan meal. If you’re making this dish as part of a more robust menu, serve it alongside some of our favorite autmun sides like our apple fennel salad, roasted acorn squash, or curried pumpkin soup!
Roasted Chicken Dinner with Brussels Sprouts and Sweet Potatoes
Ingredients
- 4 slices bacon (chopped)
- 1 large onion (chopped)
- 4 bone-in chicken thighs
- 1 ½ teaspoons sea salt (divided)
- ½ teaspoon black pepper (divided)
- A generous pinch of cayenne
- 1 medium sweet potato (about 1 lb, diced)
- ½ lb brussels sprout (halved or quartered, depending on size)
- 1 apple (cored and chopped)
- ½ cup toasted pecans (chopped – see notes)
Instructions
- Turn your oven to 375 degrees Fahrenheit. Cook the bacon in a large skillet over medium-high heat until the fat releases. Add the onion to the pan and continue to cook until the onion is soft and the bacon starts to crisp.4 slices bacon, 1 large onion
- While the bacon and onions are cooking, prepare the sweet potato, brussels sprouts, apple, and pecans and add them to a casserole dish. Season with 1 teaspoon of sea salt, ¼ teaspoon of pepper, and the cayenne. When the bacon and onions are finished cooking, add them to the casserole and mix everything.1 medium sweet potato, ½ lb brussels sprout, 1 apple, ½ cup toasted pecans, A generous pinch of cayenne
- Add the chicken, skin side up, to the pan you used to cook the bacon. (Don't remove the fat from the pan.) Sprinkle the chicken skin with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. After 5 mins, flip the chicken over and cook until the skin is brown and crispy.4 bone-in chicken thighs
- Pour 1 tablespoon of the oil from the pan over the veggies in the casserole dish and mix. Place the chicken on top of the veggies and roast in the oven for 35 minutes.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Recipe FAQs
Can I add fresh herbs to this dish?
Of course! A sprinkle of fresh herbs, such as thyme, rosemary, oregano, and sage, is a flavorful addition to this dish.
How do I store leftover chicken?
Store any leftover chicken and vegetables in your fridge in an airtight container for 3-4 days.
Can I make it without the bacon?
Yes, you can. If you’re skipping the bacon, cook the onions in a tablespoon of olive oil or butter.
Can I make it on a baking sheet instead of in a casserole dish?
Yep! We like to roast it in a casserole dish because it looks nice for serving, but you can make it a sheet pan meal by using a baking sheet.
More fall chicken recipes
For more inspiration, check out all of my fall recipes!
I discovered this recipe while on my first Whole30 and it’s become a fall and winter staple for me! Absolutely delicious.
I’ve made many of your recipes and have never been disappointed. However, as I was about halfway through preparing this one, I suddenly started having doubts. For whatever reason, it immediately went from sounding yummy to seeming super weird. I’m so glad I pressed on though, because it was soooo good! I didn’t have any skin-on chicken. I used boneless skinless chicken breast, but the skin clearly makes this dish better (I know that without having even tried it yet). As a result of the lack of skin and the lean bacon, I had to add a generous helping of olive oil to the baking dish to keep it from being too dry. I also couldn’t find pecans (they’re a rare commodity here in Germany) so I used a combination of almonds and pine nuts. Still super yummy! Next time, I think I might try adding a red beet into the mix since they always pair so nicely with sweet potatoes! But seriously, what a filling and delicious meal. I’ll definitely make this again! And get this… even my ULTRA picky German husband loved it and he hates fruit AND nuts mixed into his food! So, this recipe basically makes you a culinary genius! 🙂
Thank you, this is quite a combination I will certainly try