Go Back

Fall Meals Skillet Roasted Chicken Thighs with Sweet Potatoes & Brussels Sprouts

Fall meals skillet roasted chicken thighs (or sausage) with sweet potatoes and Brussels sprouts are built for fast, one-pan roasting. Tossed with olive oil, smoked paprika, and dried thyme, the vegetables caramelize while the protein cooks through in about 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs or sausage
  • 1 lb chicken thighs or sausage Use either chicken thighs or sausage (follow same roast time until fully cooked).
Roasted vegetables and seasoning
  • 2 cup diced sweet potato Dice evenly so everything roasts at the same pace.
  • 1 cup Brussels sprouts, halved Halve the sprouts so cut sides caramelize.
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 0.25 Salt and pepper, to taste Season during tossing and adjust at the end if needed.

Equipment

  • 1 sheet pan

Method
 

Preheat and season
  1. Preheat the oven to 400°F and position a rack in the middle for even browning.
  2. Toss the diced sweet potato and halved Brussels sprouts with olive oil, smoked paprika, dried thyme, salt, and pepper until evenly coated, with visible seasoning on the vegetables.
Roast in one pan
  1. Arrange the seasoned sweet potato and Brussels sprouts on a sheet pan, then nestle the chicken thighs or sausage among the vegetables for direct heat.
  2. Roast for 25-30 minutes at 400°F, flipping the vegetables halfway, until the protein is cooked through and the vegetables are caramelized at the edges.
Serve
  1. Serve warm straight from the pan so the caramelized edges and hot pan juices taste fresh.

Notes

Cut vegetables evenly for consistent roasting time. For easier cleanup, line the sheet pan with foil or parchment (if using foil, avoid direct contact that can over-brown tender edges). Refrigerate leftovers in an airtight container for up to 3 days; reheat until hot. Freezing is not recommended due to texture changes in Brussels sprouts and sweet potato. Dietary swap: use turkey sausage or a plant-based sausage to keep the same roasting method.