BAKED BARBECUE CHICKEN THIGHS RECIPES

Name: Baked Chicken Thighs with Brussels Sprouts and Sweet Potato
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: olive oil spray; 16 ounces Brussels sprouts (halved); 2 medium sweet potatoes (8 oz each) (peeled and diced 3/4-inch); 4 large chicken thighs (on the bone, with skin (7 ounces each)); 1 3/4 tsp kosher salt; fresh black pepper (to taste); 1 teaspoon garlic powder; 1 1/2 teaspoon dried rosemary

ONE-POT BAKED CHICKEN THIGHS WITH BRUSSELS AND SWEET POTATO

One-Pot Baked Chicken Thighs with Brussels and Sweet Potato image

Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, a quick and easy one-pot chicken dinner for a chilly, fall night.

Provided by Gina

Categories Dinner

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 8

Ingredients

olive oil spray
16 ounces Brussels sprouts (halved)
2 medium sweet potatoes (8 oz each) (peeled and diced 3/4-inch)
4 large chicken thighs (on the bone, with skin (7 ounces each))
1 3/4 tsp kosher salt
fresh black pepper (to taste)
1 teaspoon garlic powder
1 1/2 teaspoon dried rosemary

Steps:

Preheat oven to 425°F. Spray an oval baking dish with oil.
Place the sweet potatoes on one side and the Brussels sprouts on the other. Spritz the vegetables with olive oil and season with 3/4 teaspoon salt, black pepper to taste.
Season both sides of the chicken with 1 teaspoon salt, garlic powder and rosemary. Place chicken thighs on top of the vegetables, skin side down.
Bake 30 minutes, set the chicken aside and stir the vegetables.
Place the chicken back in the dish skin side up and cook until the chicken skin is browned and the vegetables are roasted and tender, about 30 to 35 minutes more. Optional, broil 2 to 3 minutes for crisper skin.

Nutrition Facts : ServingSize 1 thigh plus 1-1/4 cups vegetables, Calories 587 kcal, FatContent 34 g, SaturatedFatContent 9 g, CarbohydrateContent 33.5 g, ProteinContent 38.5 g, CholesterolContent 194.5 mg, SodiumContent 741 mg, FiberContent 8 g, SugarContent 7 g

ONE-POT BAKED CHICKEN THIGHS WITH BRUSSELS AND SWEET POTATO

One-Pot Baked Chicken Thighs with Brussels and Sweet Potato image

Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, a quick and easy one-pot chicken dinner for a chilly, fall night.

Provided by Gina

Categories Dinner

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 8

Ingredients

olive oil spray
16 ounces Brussels sprouts (halved)
2 medium sweet potatoes (8 oz each) (peeled and diced 3/4-inch)
4 large chicken thighs (on the bone, with skin (7 ounces each))
1 3/4 tsp kosher salt
fresh black pepper (to taste)
1 teaspoon garlic powder
1 1/2 teaspoon dried rosemary

Steps:

Preheat oven to 425°F. Spray an oval baking dish with oil.
Place the sweet potatoes on one side and the Brussels sprouts on the other. Spritz the vegetables with olive oil and season with 3/4 teaspoon salt, black pepper to taste.
Season both sides of the chicken with 1 teaspoon salt, garlic powder and rosemary. Place chicken thighs on top of the vegetables, skin side down.
Bake 30 minutes, set the chicken aside and stir the vegetables.
Place the chicken back in the dish skin side up and cook until the chicken skin is browned and the vegetables are roasted and tender, about 30 to 35 minutes more. Optional, broil 2 to 3 minutes for crisper skin.

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