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 discovered this recipe while on my first Whole30 and it’s become a fall and winter staple for me! Absolutely delicious.