Description
This flavorful recipe for Chicken Thighs with Sweet Potatoes and Brussels Sprouts combines tender marinated chicken with roasted sweet potatoes and Brussels sprouts, finished with a drizzle of hot honey and tangy goat cheese for a wholesome and delicious meal.
Ingredients
Marinade and Chicken
- 2 1/2 tablespoons olive oil
- 2 tablespoons honey
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- salt and pepper, to taste
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon lemon juice
Vegetables
- 3-4 large sweet potatoes (about 32 ounces), diced
- 1 pound Brussels sprouts, trimmed and halved
Finishing Touches
- 1-2 tablespoons hot honey
- 1/2 cup crumbled goat cheese (2 ounces)
- 1/4 cup roughly chopped cilantro
- Optional for serving: arugula or mixed greens, rice, avocado
Instructions
- Preheat Oven. Preheat your oven to 400 degrees Fahrenheit and line one or two large baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Prepare Marinade. In a small bowl or jar, whisk together the olive oil, honey, garlic powder, onion powder, paprika, cayenne pepper, salt, pepper, and lemon juice to create a flavorful marinade.
- Marinate Chicken. Place the chicken thighs in a bowl and toss them with half of the marinade. Let them marinate for 2 to 8 hours, or for a quicker option, marinate them while preparing the vegetables.
- Prepare Vegetables. Dice the sweet potatoes and halve half of the Brussels sprouts. Spread them on a large baking sheet, then pour the remaining marinade over the veggies and toss to coat evenly.
- Add Chicken to Veggies. Nestle the marinated chicken thighs among the vegetables on the baking sheet(s), making sure everything is spread out evenly without overcrowding. Season lightly with salt and pepper. If necessary, use a second baking sheet to avoid overcrowding, which ensures even cooking.
- Bake and Roast. Roast everything in the preheated oven for 40 to 45 minutes, or until the vegetables are tender and the chicken is cooked through. For extra crispiness, place the pan under the oven broiler on low for 1 to 2 minutes.
- Finish and Garnish. Once cooked, drizzle the chicken and vegetables with hot honey, sprinkle with crumbled goat cheese, and top with chopped cilantro for a fresh, tangy finish.
- Serve. Serve the chicken and veggies over a bed of arugula or mixed greens, with rice or avocado on the side if desired, and enjoy your wholesome, hearty meal.
Notes
- Marinating the chicken for longer improves flavor but a quick marinade while prepping veggies works fine.
- Ensure vegetables are spread out well on the baking sheet to promote even roasting.
- Broiling at the end gives a nice crispy edge but watch carefully to prevent burning.
- Use boneless, skinless thighs for quicker cooking and easier handling.
- Adjust cayenne pepper to control spiciness according to your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
