Roasted Chicken Thighs with Brussels and Sweet Potatoes
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These roasted chicken thighs with Brussels sprouts and sweet potatoes are cozy, hearty, and full of sweet-savory flavor. It’s an easy one-pan meal that feels perfect for cooler evenings.
This roasted chicken thighs dinner with Brussels sprouts and sweet potatoes is one of my favorite kinds of cold-weather meals — cozy, hearty, and packed with flavor. Crispy chicken thighs roast alongside caramelized Brussels sprouts, tender sweet potatoes, sweet apples, and smoky bacon, creating the kind of dinner that makes the whole kitchen smell incredible while it cooks.
What I love most is how everything mingles together in the pan. The bacon adds savory richness, the onions become sweet and jammy, and the apples soften into little pockets of sweetness that pair beautifully with the roasted vegetables. Bone-in chicken thighs stay juicy and flavorful as they roast, while toasted pecans add a soft crunch and nutty finish that ties the whole dish together.
It’s simple enough for a weeknight dinner but special enough to serve when friends or family come over. The combination of roasted vegetables, crispy chicken skin, smoky bacon, and sweet-savory flavors makes it feel cozy in the very best way.
Serving ideas
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 Thighs with Brussels 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.
More fall chicken recipes
For more inspiration, check out all of my fall recipes!
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
This is a solid recipe. Simple and delicious and flavorful. I didn’t have pecans so I used walnuts and it was still great.
This is a solid recipe. Simple and delicious and flavorful. I didn’t have pecans so I used wants and it was still great.
That’s great, Lindsay! Thank you for the comment!
This was amazing! I loved it! I made it pretty much like the recipe said, but I used a little more of everything to make 6 servings instead of 4. The grocery store didn’t have organic thigh meat on the bone, so I used boneless instead. I bet bone-in thighs would be better, but the boneless worked just fine. I will be making this several more times this fall. It’s a perfect fall meal.
That’s so wonderful to hear! Hooray!!
Love the blend of flavors!! Delicious!
I’m so happy to hear you like the recipe!
Made this tonight. Loved it! My husband just said “don’t tell me what’s in it but it is great!” 🙂
Hahaha that is awesome! Sometimes it’s best not to know!!
This was so delicious! And easy! I doubled the bacon (duh), added dates (duh, subbed butternut squash for the sweet potatoes, and used chicken breast chunks instead of chicken thighs. I even got compliments on how good the leftovers smelled at lunch in the office the next day!
Great recipe! I just finished the whole30 but love eating that way so much Im still pretty much sticking to it. And its so easy with recipes like this! I cut out the brussels and added carrots instead and it was awesome both for dinner and as left overs.
I’m so happy you liked it! And good call on the carrots. That would be delicious!
I made this for dinner last night and just had leftovers for lunch and it was absolutely delicious! Such a simple recipe, but packed with so much flavor! 🙂
I’m so happy you liked it! Hooray!!
This was the perfect fall dinner! Ended up using butternut squash in place of the sweet potato. It was still fantastic! Thank you for sharing.
You are so welcome! I’m so happy you liked the recipe!
Absolutely amazing! Perfect combo for fall and delicious!!
Thank you so much! We really loved it, too!
This was so easy and absolutely delicious. This is being added to my weekly fall meal repertoire!!
Oh that makes me so happy! Yaaaaa!!!
I will try this with pork tenderloin.
That’s a great idea!!
The instructions refer to cayenne, but I don’t see it listed in the ingredients.
What a perfect day for this recipe,It is absolutely outstanding. Anthony says ,” on the list anytime
That’s so great to hear! Horray!