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Harvest Sheet Pan Chicken with Sweet Potatoes Delight

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- 4 bone-in, skin-on chicken thighs - 2 medium sweet potatoes, peeled and cubed - 1 cup Brussels sprouts, halved - 1 red onion, cut into wedges - 3 cloves garlic, minced These key ingredients make this dish special. Chicken thighs are juicy and flavorful. Sweet potatoes add a natural sweetness and vibrant color. Brussels sprouts provide a nice crunch, while red onion brings a touch of sharpness. Garlic adds aroma and depth to the dish. - 3 tablespoons olive oil - 2 teaspoons dried thyme - 1 teaspoon paprika - Salt and pepper to taste The right seasonings make this meal shine. Olive oil helps to crisp the chicken skin. Dried thyme adds an earthy flavor. Paprika gives a subtle smokiness. Salt and pepper enhance all the tastes. - Fresh parsley Fresh parsley is a great garnish. It adds color and a fresh taste. Just sprinkle it on top right before serving. This tiny touch makes the dish look beautiful and inviting. Set your oven to 425°F (220°C). This high heat helps the chicken and veggies cook perfectly. In a large bowl, combine: - 2 medium sweet potatoes, peeled and cubed - 1 cup Brussels sprouts, halved - 1 red onion, cut into wedges Drizzle with 2 tablespoons of olive oil. Add salt, pepper, and 1 teaspoon of dried thyme. Toss everything until well coated. This step makes the veggies full of flavor. In another bowl, take: - 4 bone-in, skin-on chicken thighs Add the remaining olive oil, 3 cloves of minced garlic, 1 teaspoon of paprika, and the remaining thyme. Season with salt and pepper. Mix well to coat the chicken. This seasoning gives the chicken a tasty crust. On a large baking sheet, spread the vegetable mix in a single layer. Place the seasoned chicken thighs on top, skin side up. This arrangement allows the chicken juices to flavor the veggies as they cook. Roast everything in the preheated oven for about 35-40 minutes. Check to see if the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). If you want extra crispiness, broil on high for the last 2-3 minutes. This will make the skin nice and crunchy. Remove from the oven, let it rest for 5 minutes, and garnish with fresh parsley before serving. To get crispy chicken skin, start with bone-in, skin-on thighs. The skin holds moisture and flavors. Pat the skin dry with a paper towel. This helps it crisp up nicely. Season the chicken well with salt and pepper. The salt draws out moisture, making it crispier. Use the broiling technique for extra crunch. After roasting, switch the oven to broil for 2-3 minutes. Keep an eye on the chicken. This step gives it a golden finish. Want more flavor? Add fresh herbs like rosemary or thyme. You can also try smoked paprika for a deeper taste. If you like spice, a pinch of cayenne pepper works great. Consider adding lemon zest for a bright twist. Mix these in with your olive oil when seasoning the chicken. For a rustic look, serve right from the sheet pan. This makes it feel homemade and warm. If you prefer, plate the chicken and veggies on individual dishes. Arrange them nicely for a beautiful spread. A sprinkle of fresh parsley on top adds color and freshness. You can even add a lemon wedge for a zesty touch. {{image_2}} You can swap out vegetables based on what you have. Try using carrots or butternut squash. Both add great taste and color. Zucchini works well too, but add it later to avoid mushiness. Cauliflower or broccoli can also be nice choices. These veggies cook well and add unique flavors to the dish. Feel free to use other cuts of chicken. Chicken breasts are leaner and cook faster. If you like dark meat, use chicken drumsticks for a juicier bite. You can also try turkey thighs or even pork tenderloin. Just keep an eye on cooking times, as they may vary. For a meat-free option, use chickpeas or tofu. They’ll soak up the flavors and add protein. If you need gluten-free options, this recipe already fits the bill. Use gluten-free seasonings and check your olive oil. For low-carb variations, skip the sweet potatoes. You can use riced cauliflower or extra Brussels sprouts instead. This keeps the meal tasty and healthy without carbs. Whether you choose veggies or proteins, these swaps keep your dish exciting! To store leftovers, let the dish cool first. Place chicken and veggies in an airtight container. Keep it in the fridge for up to three days. This helps keep flavors fresh. When ready to eat, check if it still smells good. You can freeze this dish too. Use a freezer-safe container or bag. Make sure to label it with the date. It will last for about three months. For best taste, freeze right after cooking. Avoid freezing if you have already reheated. To safely reheat, first, thaw in the fridge overnight. Use an oven or microwave. If using the oven, set it to 350°F (175°C). Heat for 20-25 minutes, until warm. Check that chicken reaches 165°F (74°C). Use a meat thermometer for best results. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Adjust the cooking time to about 25-30 minutes. Make sure to check the internal temperature. It should reach 165°F (74°C) to be safe to eat. Boneless thighs can still be juicy and flavorful. Just remember to watch them closely to prevent overcooking. You can serve many tasty sides with this dish. Here are some great options: - Steamed green beans - Quinoa or rice - A fresh garden salad - Roasted carrots - Mashed potatoes These sides will complement the flavors of the chicken and veggies nicely. You can mix and match based on what you like. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (74°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. Checking the chicken helps ensure it is safe to eat and delicious. This recipe covered key ingredients like chicken thighs and sweet potatoes. You learned step-by-step instructions, along with tips for crispiness and flavor. We explored variations for different diets and how to store leftovers. Now you can make a tasty, healthy meal with ease. Remember, cooking should be fun and rewarding. I hope you try this dish and enjoy every bite!

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Get ready to savor the flavors of autumn with my Harvest Sheet Pan Chicken with Sweet Potatoes Delight! This easy, one-pan meal combines juicy chicken thighs, tender sweet potatoes, and vibrant Brussels sprouts for a wholesome dish that packs a flavor punch. With simple ingredients and straightforward steps, you’ll enjoy a hassle-free cooking experience. Let’s dive into this delicious recipe that’s sure to impress your family and friends!

Ingredients

Key Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 2 medium sweet potatoes, peeled and cubed
  • 1 cup Brussels sprouts, halved
  • 1 red onion, cut into wedges
  • 3 cloves garlic, minced

These key ingredients make this dish special. Chicken thighs are juicy and flavorful. Sweet potatoes add a natural sweetness and vibrant color. Brussels sprouts provide a nice crunch, while red onion brings a touch of sharpness. Garlic adds aroma and depth to the dish.

Seasonings and Oils

  • 3 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste

The right seasonings make this meal shine. Olive oil helps to crisp the chicken skin. Dried thyme adds an earthy flavor. Paprika gives a subtle smokiness. Salt and pepper enhance all the tastes.

Optional Garnishes

  • Fresh parsley

Fresh parsley is a great garnish. It adds color and a fresh taste. Just sprinkle it on top right before serving. This tiny touch makes the dish look beautiful and inviting.

Step-by-Step Instructions

Preheat Oven

Set your oven to 425°F (220°C). This high heat helps the chicken and veggies cook perfectly.

Prepare Vegetables

In a large bowl, combine:

  • 2 medium sweet potatoes, peeled and cubed
  • 1 cup Brussels sprouts, halved
  • 1 red onion, cut into wedges

Drizzle with 2 tablespoons of olive oil. Add salt, pepper, and 1 teaspoon of dried thyme. Toss everything until well coated. This step makes the veggies full of flavor.

Season Chicken

In another bowl, take:

  • 4 bone-in, skin-on chicken thighs

Add the remaining olive oil, 3 cloves of minced garlic, 1 teaspoon of paprika, and the remaining thyme. Season with salt and pepper. Mix well to coat the chicken. This seasoning gives the chicken a tasty crust.

Arrange on Sheet Pan

On a large baking sheet, spread the vegetable mix in a single layer. Place the seasoned chicken thighs on top, skin side up. This arrangement allows the chicken juices to flavor the veggies as they cook.

Roasting Process

Roast everything in the preheated oven for about 35-40 minutes. Check to see if the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). If you want extra crispiness, broil on high for the last 2-3 minutes. This will make the skin nice and crunchy. Remove from the oven, let it rest for 5 minutes, and garnish with fresh parsley before serving.

Tips & Tricks

Achieving Perfect Crispiness

To get crispy chicken skin, start with bone-in, skin-on thighs. The skin holds moisture and flavors. Pat the skin dry with a paper towel. This helps it crisp up nicely. Season the chicken well with salt and pepper. The salt draws out moisture, making it crispier.

Use the broiling technique for extra crunch. After roasting, switch the oven to broil for 2-3 minutes. Keep an eye on the chicken. This step gives it a golden finish.

Flavor Enhancements

Want more flavor? Add fresh herbs like rosemary or thyme. You can also try smoked paprika for a deeper taste. If you like spice, a pinch of cayenne pepper works great. Consider adding lemon zest for a bright twist. Mix these in with your olive oil when seasoning the chicken.

Serving Suggestions

For a rustic look, serve right from the sheet pan. This makes it feel homemade and warm. If you prefer, plate the chicken and veggies on individual dishes. Arrange them nicely for a beautiful spread. A sprinkle of fresh parsley on top adds color and freshness. You can even add a lemon wedge for a zesty touch.

Variations

Alternative Vegetables

You can swap out vegetables based on what you have. Try using carrots or butternut squash. Both add great taste and color. Zucchini works well too, but add it later to avoid mushiness. Cauliflower or broccoli can also be nice choices. These veggies cook well and add unique flavors to the dish.

Protein Alternatives

Feel free to use other cuts of chicken. Chicken breasts are leaner and cook faster. If you like dark meat, use chicken drumsticks for a juicier bite. You can also try turkey thighs or even pork tenderloin. Just keep an eye on cooking times, as they may vary. For a meat-free option, use chickpeas or tofu. They’ll soak up the flavors and add protein.

Dietary Adjustments

If you need gluten-free options, this recipe already fits the bill. Use gluten-free seasonings and check your olive oil. For low-carb variations, skip the sweet potatoes. You can use riced cauliflower or extra Brussels sprouts instead. This keeps the meal tasty and healthy without carbs. Whether you choose veggies or proteins, these swaps keep your dish exciting!

Storage Info

Refrigeration Tips

To store leftovers, let the dish cool first. Place chicken and veggies in an airtight container. Keep it in the fridge for up to three days. This helps keep flavors fresh. When ready to eat, check if it still smells good.

Freezing Instructions

You can freeze this dish too. Use a freezer-safe container or bag. Make sure to label it with the date. It will last for about three months. For best taste, freeze right after cooking. Avoid freezing if you have already reheated.

Reheating Guidelines

To safely reheat, first, thaw in the fridge overnight. Use an oven or microwave. If using the oven, set it to 350°F (175°C). Heat for 20-25 minutes, until warm. Check that chicken reaches 165°F (74°C). Use a meat thermometer for best results.

FAQs

Can I use boneless chicken thighs?

Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Adjust the cooking time to about 25-30 minutes. Make sure to check the internal temperature. It should reach 165°F (74°C) to be safe to eat. Boneless thighs can still be juicy and flavorful. Just remember to watch them closely to prevent overcooking.

What can I serve with Harvest Sheet Pan Chicken?

You can serve many tasty sides with this dish. Here are some great options:

  • Steamed green beans
  • Quinoa or rice
  • A fresh garden salad
  • Roasted carrots
  • Mashed potatoes

These sides will complement the flavors of the chicken and veggies nicely. You can mix and match based on what you like.

How do I know when the chicken is cooked through?

To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (74°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. Checking the chicken helps ensure it is safe to eat and delicious.

This recipe covered key ingredients like chicken thighs and sweet potatoes. You learned step-by-step instructions, along with tips for crispiness and flavor. We explored variations for different diets and how to store leftovers.

Now you can make a tasty, healthy meal with ease. Remember, cooking should be fun and rewarding. I hope you try this dish and enjoy every bite!

- 4 bone-in, skin-on chicken thighs - 2 medium sweet potatoes, peeled and cubed - 1 cup Brussels sprouts, halved - 1 red onion, cut into wedges - 3 cloves garlic, minced These key ingredients make this dish special. Chicken thighs are juicy and flavorful. Sweet potatoes add a natural sweetness and vibrant color. Brussels sprouts provide a nice crunch, while red onion brings a touch of sharpness. Garlic adds aroma and depth to the dish. - 3 tablespoons olive oil - 2 teaspoons dried thyme - 1 teaspoon paprika - Salt and pepper to taste The right seasonings make this meal shine. Olive oil helps to crisp the chicken skin. Dried thyme adds an earthy flavor. Paprika gives a subtle smokiness. Salt and pepper enhance all the tastes. - Fresh parsley Fresh parsley is a great garnish. It adds color and a fresh taste. Just sprinkle it on top right before serving. This tiny touch makes the dish look beautiful and inviting. Set your oven to 425°F (220°C). This high heat helps the chicken and veggies cook perfectly. In a large bowl, combine: - 2 medium sweet potatoes, peeled and cubed - 1 cup Brussels sprouts, halved - 1 red onion, cut into wedges Drizzle with 2 tablespoons of olive oil. Add salt, pepper, and 1 teaspoon of dried thyme. Toss everything until well coated. This step makes the veggies full of flavor. In another bowl, take: - 4 bone-in, skin-on chicken thighs Add the remaining olive oil, 3 cloves of minced garlic, 1 teaspoon of paprika, and the remaining thyme. Season with salt and pepper. Mix well to coat the chicken. This seasoning gives the chicken a tasty crust. On a large baking sheet, spread the vegetable mix in a single layer. Place the seasoned chicken thighs on top, skin side up. This arrangement allows the chicken juices to flavor the veggies as they cook. Roast everything in the preheated oven for about 35-40 minutes. Check to see if the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). If you want extra crispiness, broil on high for the last 2-3 minutes. This will make the skin nice and crunchy. Remove from the oven, let it rest for 5 minutes, and garnish with fresh parsley before serving. To get crispy chicken skin, start with bone-in, skin-on thighs. The skin holds moisture and flavors. Pat the skin dry with a paper towel. This helps it crisp up nicely. Season the chicken well with salt and pepper. The salt draws out moisture, making it crispier. Use the broiling technique for extra crunch. After roasting, switch the oven to broil for 2-3 minutes. Keep an eye on the chicken. This step gives it a golden finish. Want more flavor? Add fresh herbs like rosemary or thyme. You can also try smoked paprika for a deeper taste. If you like spice, a pinch of cayenne pepper works great. Consider adding lemon zest for a bright twist. Mix these in with your olive oil when seasoning the chicken. For a rustic look, serve right from the sheet pan. This makes it feel homemade and warm. If you prefer, plate the chicken and veggies on individual dishes. Arrange them nicely for a beautiful spread. A sprinkle of fresh parsley on top adds color and freshness. You can even add a lemon wedge for a zesty touch. {{image_2}} You can swap out vegetables based on what you have. Try using carrots or butternut squash. Both add great taste and color. Zucchini works well too, but add it later to avoid mushiness. Cauliflower or broccoli can also be nice choices. These veggies cook well and add unique flavors to the dish. Feel free to use other cuts of chicken. Chicken breasts are leaner and cook faster. If you like dark meat, use chicken drumsticks for a juicier bite. You can also try turkey thighs or even pork tenderloin. Just keep an eye on cooking times, as they may vary. For a meat-free option, use chickpeas or tofu. They’ll soak up the flavors and add protein. If you need gluten-free options, this recipe already fits the bill. Use gluten-free seasonings and check your olive oil. For low-carb variations, skip the sweet potatoes. You can use riced cauliflower or extra Brussels sprouts instead. This keeps the meal tasty and healthy without carbs. Whether you choose veggies or proteins, these swaps keep your dish exciting! To store leftovers, let the dish cool first. Place chicken and veggies in an airtight container. Keep it in the fridge for up to three days. This helps keep flavors fresh. When ready to eat, check if it still smells good. You can freeze this dish too. Use a freezer-safe container or bag. Make sure to label it with the date. It will last for about three months. For best taste, freeze right after cooking. Avoid freezing if you have already reheated. To safely reheat, first, thaw in the fridge overnight. Use an oven or microwave. If using the oven, set it to 350°F (175°C). Heat for 20-25 minutes, until warm. Check that chicken reaches 165°F (74°C). Use a meat thermometer for best results. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Adjust the cooking time to about 25-30 minutes. Make sure to check the internal temperature. It should reach 165°F (74°C) to be safe to eat. Boneless thighs can still be juicy and flavorful. Just remember to watch them closely to prevent overcooking. You can serve many tasty sides with this dish. Here are some great options: - Steamed green beans - Quinoa or rice - A fresh garden salad - Roasted carrots - Mashed potatoes These sides will complement the flavors of the chicken and veggies nicely. You can mix and match based on what you like. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (74°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. Checking the chicken helps ensure it is safe to eat and delicious. This recipe covered key ingredients like chicken thighs and sweet potatoes. You learned step-by-step instructions, along with tips for crispiness and flavor. We explored variations for different diets and how to store leftovers. Now you can make a tasty, healthy meal with ease. Remember, cooking should be fun and rewarding. I hope you try this dish and enjoy every bite!

Harvest Sheet Pan Chicken with Sweet Potatoes

Indulge in the flavors of autumn with this Harvest Sheet Pan Chicken with Sweet Potatoes recipe! Juicy chicken thighs are paired with sweet potatoes, Brussels sprouts, and red onion for a delicious, one-pan meal that’s easy to make and bursting with flavor. Perfect for busy weeknights, this dish is not only tasty but also visually appealing. Click through to explore the full recipe and create a comforting dinner tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 medium sweet potatoes, peeled and cubed

1 cup Brussels sprouts, halved

1 red onion, cut into wedges

3 cloves garlic, minced

3 tablespoons olive oil

2 teaspoons dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine sweet potatoes, Brussels sprouts, and red onion. Drizzle with 2 tablespoons of olive oil, and season with salt, pepper, and 1 teaspoon thyme. Toss until everything is well coated.

      In another bowl, mix the chicken thighs with the remaining olive oil, minced garlic, paprika, and the remaining thyme. Season with salt and pepper.

        On a large baking sheet, arrange the vegetable mixture in a single layer. Place the seasoned chicken thighs on top, skin side up.

          Roast in the preheated oven for about 35-40 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender.

            If needed, broil on high for the last 2-3 minutes to crisp the chicken skin further.

              Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

                  Presentation Tips: Serve directly from the sheet pan for a rustic look, or plate on individual dishes, ensuring to arrange the chicken and vegetables attractively. A sprinkle of parsley on top adds freshness and color.

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