Lazy Chicken Dinner with Brussels Sprouts and Sweet Potatoes

Chicken thighs roast right over Brussels sprouts and sweet potatoes, so all those juices flavor the veggies while the skin gets golden and crisp. So simple, and so good!

By @skinnytaste

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 Brussels sprouts
• 0 sweet potatoes
• 0 Brussels sprouts
• 0 sweet potatoes
• 0 salt
• 0 pepper
• 0 spices
• 0 chicken thighs
• 0 salt
• 0 pepper
• 0 spices

Instructions

1. Preheat your oven to 425°F (220°C).
2. Prepare the Brussels sprouts by trimming the ends and cutting them in half.
3. Peel and dice the sweet potatoes into 1-inch cubes.
4. Place the Brussels sprouts and sweet potatoes in a large baking dish or sheet pan.
5. Season the vegetables with salt, pepper, and any other spices you prefer.
6. Place the chicken thighs on top of the vegetables, skin side up.
7. Season the chicken thighs with salt, pepper, and any additional spices you like.
8. Roast in the oven for about 30 minutes, or until the chicken is cooked through and the skin is golden and crisp.
9. Check that the internal temperature of the chicken reaches 165°F (74°C) to ensure it is fully cooked.
10. Remove from the oven and let it rest for a few minutes before serving.