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Herb-Roasted Chicken Thighs with Sweet Potatoes and Brussels Sprouts

This dish features juicy, flavorful chicken thighs roasted alongside caramelized sweet potatoes and crispy Brussels sprouts. The process involves seasoning, roasting, and basting to create a hearty, rustic meal with tender, golden vegetables and crispy-skinned poultry. It’s a warm, comforting plate perfect for cozy holiday dinners.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Holiday
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs preferably free-range
  • 3 large sweet potatoes peeled and cubed
  • 500 g Brussels sprouts trimmed and halved
  • 3 tbsp herb butter melted
  • 1/2 cup cranberry sauce fresh or store-bought
  • 1/4 cup toasted pecans chopped
  • 2 tbsp good olive oil for roasting and brushing
  • to taste salt and pepper for seasoning

Equipment

  • Roasting pan
  • Sharp chef’s knife
  • Silicone basting brush
  • Mixing bowls
  • Meat thermometer
  • Silicone spatula
  • Aluminum foil

Method
 

  1. Preheat your oven to 200°C (390°F). Gather all your ingredients and tools, including the roasting pan, sharp knife, and basting brush.
  2. Pat the chicken thighs dry with paper towels, then season generously with salt and pepper. Rub with a bit of olive oil for extra crispiness.
  3. Peel the sweet potatoes and cut them into even cubes. Toss these with olive oil, salt, and smoked paprika if you like, then spread them out on one side of your roasting pan.
  4. Trim the ends of the Brussels sprouts, then halve or quarter them. Toss with olive oil, salt, and a splash of balsamic vinegar, and spread on the other side of the pan.
  5. Melt the herb butter in a small saucepan, letting it simmer gently to release fragrant herby aromas.
  6. Place the chicken thighs skin-side up in the center of the pan. Brush the tops with melted herb butter and slide into the oven.
  7. Roast the vegetables for about 20-25 minutes until the Brussels sprouts are crispy and charred at the edges, and the sweet potatoes are tender and caramelized.
  8. While the vegetables roast, check the chicken after 35 minutes using a meat thermometer; it should reach 75°C (165°F) and have crispy skin. Baste the thighs once or twice with the herb butter for extra flavor and moisture.
  9. Once cooked, remove the chicken from the oven and tent with aluminum foil. Let it rest for about 5 minutes to allow juices to redistribute.
  10. Meanwhile, give the roasted vegetables a final toss, then sprinkle the toasted pecans over the Brussels sprouts for added crunch and richness.
  11. Arrange the roasted chicken thighs on a serving platter, surrounded by sweet potatoes and Brussels sprouts. Serve with a generous spoonful of cranberry sauce on the side for a bright, tart contrast.

Notes

For extra flavor, marinate the chicken thighs with herbs and garlic overnight. You can also swap pecans for toasted walnuts or seeds for variety.