One-Pan Sweet & Savory Chicken Dinner
Trendy Eats Tips
Cut the sweet potatoes small
Keep the sweet potato cubes close to ½ inch when using whole chicken thighs. Larger pieces may require a head start before the chicken is added.
Give everything room
Use a large sheet pan and arrange the ingredients in a single layer. Overcrowding traps moisture and prevents the chicken and vegetables from browning properly.
Adjust the sweetness
Use 1 tablespoon brown sugar for a lightly sweet flavor or 2 tablespoons for a sweeter caramelized finish.
Marinate for more flavor
Thirty minutes adds flavor to the chicken but it may be marinated in the refrigerator for up to 8 hours.
Watch the seasonings
Steakhouse potato seasoning roasted vegetable seasoning and herb blends may already contain salt. Taste the finished vegetables before adding more.
Notes
1
1. Marinate the chicken
Pat the chicken thighs dry and place them in a bowl.
Add the olive oil garlic and herb seasoning lemon and herb seasoning lemon paste smoked paprika garlic powder and onion powder.
Massage the seasonings into the chicken until each thigh is evenly coated. Cover and refrigerate for at least 30 minutes for a stronger flavor. The chicken can also be seasoned and cooked immediately when time is limited.
2. Prepare the oven and baking sheet
Preheat the oven to 425°F.
Line a large rimmed baking sheet with parchment paper. Use a large pan that gives the ingredients enough room to roast without becoming crowded.
3. Season the sweet potatoes
Place the diced sweet potatoes in a bowl.
Add the olive oil brown sugar steakhouse potato seasoning cinnamon and nutmeg. Toss until the potatoes are evenly coated.
Cutting the potatoes into small ½-inch cubes allows them to cook in approximately the same amount of time as the whole boneless chicken thighs.
4. Arrange the chicken and sweet potatoes
Place the whole chicken thighs in the center of the prepared baking sheet.
Spread the seasoned sweet potatoes along the left and right sides of the pan in a single layer.
Bake the chicken and sweet potatoes for 12 minutes.
5. Season the Brussels sprouts
While the chicken and potatoes begin cooking place the Brussels sprouts in a bowl.
Add the olive oil roasted vegetable seasoning garlic powder and a small pinch of salt if needed. Toss well.
6. Add the Brussels sprouts
Remove the baking sheet from the oven after 12 minutes.
Stir and turn the sweet potatoes. Add the seasoned Brussels sprouts to the open spaces between the chicken and sweet potatoes.
Place the small pieces of butter over the sweet potatoes for a buttery finish.
7. Finish roasting
Return the baking sheet to the oven and cook for another 15–20 minutes.
The chicken is ready when the thickest portion reaches an internal temperature of 165°F. The sweet potatoes should be fork-tender and lightly caramelized and the Brussels sprouts should be tender with browned edges.
If the chicken finishes before the vegetables remove it from the pan and allow the vegetables to roast for another 3–5 minutes.
8. Rest and serve
Allow the chicken to rest for 5 minutes.
Serve each chicken thigh in a bowl with the brown sugar sweet potatoes and roasted Brussels sprouts. Spoon any flavorful pan juices over the chicken before serving.
2
DICED CHICKEN METHOD
Cut the boneless skinless chicken thighs into approximately 1-inch pieces and season them as directed.
Because diced chicken cooks faster than whole thighs bake the sweet potatoes by themselves for 10 minutes first.
Remove the baking sheet from the oven and stir the potatoes. Add the diced chicken Brussels sprouts and butter pieces to the pan.
Return everything to the oven and roast for another 18–20 minutes or until the chicken reaches 165°F and the vegetables are tender.
Instructions
1½ pounds boneless skinless chicken thighs
1½ tablespoons olive oil
2 teaspoons garlic and herb seasoning
1 teaspoon lemon and herb seasoning
1 teaspoon lemon paste
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Chicken
2 large sweet potatoes peeled and cut into 1/2 inch cubes or desired family amount
1½ tablespoons olive oil
1½ tablespoons brown sugar
1½ teaspoons steakhouse potato seasoning
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 tablespoon butter cut into small pieces
Sweet Potatoes
1 pound Brussels sprouts trimmed and cut in half
1 tablespoon olive oil
1½ teaspoons roasted vegetable seasoning
½ teaspoon garlic powder
Pinch of salt if needed
Brussels Sprouts
30-Minute One-Pan Sweet and Savory Chicken & Veggies
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This easy sheet-pan dinner combines juicy lemon herb chicken thighs with brown sugar cinnamon sweet potatoes and savory roasted Brussels sprouts. The chicken and small-diced sweet potatoes begin cooking together before the Brussels sprouts are added during the final portion of the cooking time. Serve everything together in a bowl for a comforting sweet and savory family dinner.
Prep Time
15 min
Cooking Time
28-32 min
Rest Time
5 min
Total Time
50 min
