Easy Sheet Pan Chicken With Sweet Potatoes And Brussels Sprouts

Ingredients

• 1 kg chicken thighs
• 500 g sweet potatoes, diced
• 250 g Brussels sprouts, halved
• 60 ml olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt, to taste
• Pepper, to taste
• Fresh herbs (like parsley or rosemary), for garnish

Method

1. Preheat the oven to 220°C (430°F).
2. In a large bowl, combine sweet potatoes and Brussels sprouts. Drizzle 30 ml of olive oil over the veggies and toss to coat.
3. In a separate bowl, mix the chicken thighs with remaining olive oil, paprika, garlic powder, onion powder, salt, and pepper.
4. Spread the sweet potatoes and Brussels sprouts on a sheet pan. Place the chicken thighs on top of the veggies.
5. Bake in the oven for 30-35 minutes, until chicken is cooked through and veggies are tender. Garnish with fresh herbs before serving.

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