Chicken 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 and nourishing seasonal meal that's ready in under an hour!
Looking for another delicious fall chicken recipe? Try our apple chicken recipe with bacon and potatoes!
This chicken with brussels sprouts and sweet potatoes is the perfect fall meal for a busy and bustling season. It's hearty yet healthy and full of all the cozy flavors we crave as the temperatures drop. It's a simple recipe for weeknights, but it makes a lovely meal for small gatherings and special occasions like Thanksgiving, too!
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.
- Sea salt + black pepper: a bit of sea salt and freshly ground black pepper, for seasoning.
- Cayenne: cayenne pepper adds a little heat to spice things up!
- 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.
How to make chicken with brussels sprouts and sweet potatoes
This chicken dish with brussels sprouts and sweet potatoes is quick to make, and it all goes in one pan. Less mess is a big yes around here!
Here's how it comes together in a couple of easy steps:
- While your oven preheats, cook the bacon and the onions in a pan.
- Toss the chopped sweet potatoes, brussels sprouts, and apple into your casserole dish. Season and add the cooked bacon and onion when it's ready.
- Next, sprinkle the chicken with salt, pepper, and cayenne, and cook until it's crispy.
- Pour a bit of oil from the chicken pan into your casserole dish, nestle in the chicken thighs, and roast in the oven to finish. That's it!
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!
Recipe FAQs
Can I add fresh herbs to this dish?
Of course! A sprinkle of fresh herbs like fresh 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.
Chicken with Brussels Sprouts and Sweet Potatoes Recipe
Ingredients
- 4 slices bacon (chopped)
- 1 large onion (chopped)
- 4 bone-in chicken thighs
- 1 Ā½ teaspoons sea salt (divided)
- Ā½ teaspoon black pepper (divided)
- A generous pinch of cayenne
- 1 medium sweet potato (about 1 lb, diced)
- Ā½ lb brussels sprout (halved or quartered, depending on size)
- 1 apple (cored and chopped)
- Ā½ cup toasted pecans (chopped ā 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 andĀ 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, Ā¼ 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, Ā½ lb brussels sprout, 1 apple, Ā½ 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 Ā½ teaspoon of salt and Ā¼ 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.
For more inspiration, check out all of our fall recipes!
I discovered this recipe while on my first Whole30 and itās become a fall and winter staple for me! Absolutely delicious.Ā
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 healthy, 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! š
Thank you, this is quite a combination I will certainly try