Recipes › Easy comfort dinners› Sheet-pan chicken thighs with sweet potatoes and brussels sprouts
Easy comfort dinners · Easy · Serves 4

Sheet-pan chicken thighs with sweet potatoes and brussels sprouts

One sheet pan, four chicken thighs, two vegetables that crisp at the edges, and a small dressing of olive oil and dill. A weeknight dinner that takes ten minutes of work and forty-five in the oven.

Anna Lind Harper
by Anna Lind Harper
Tested twice · Published 2026-06-07
A half-sheet pan straight from the oven on a folded striped cream-and-blue linen tea towel on a white marble counter, holding four bone-in skin-on chicken thighs with shatter-crispy deeply golden brown skin, halved brussels sprouts with charred edges and bright green centers, wedges of orange sweet potato with deeply caramelized cut sides, and a halved lemon nestled at one corner. Scattered fresh dill sprigs and chopped dill across the pan, with a small ceramic bowl of flaky salt and a small ceramic dish of olive oil beside the sheet pan. Soft late-afternoon light from the kitchen window.
Prep
10 min
Cook
35 min
Serves
4
Difficulty
easy

This is the weeknight dinner I make when I want one pan in the sink and one bowl on the table. Bone-in chicken thighs with shatter-crispy skin, sweet potato wedges with deeply caramelized edges, and brussels sprouts halves that pick up the chicken juices as everything roasts on the same sheet pan. The whole thing takes ten minutes of hands-on work and forty-five in the oven.

The trick is starting the sweet potatoes ten minutes earlier than the chicken, so they have the head start they need to get tender. Then everything finishes together. A small dressing of olive oil, lemon, and chopped dill at the end pulls the whole pan toward bright.

“One sheet pan, one bowl on the table, ten minutes of hands-on work. The kind of weeknight dinner that feels like an actual recipe.”
Why this one earns a weeknight

What you'll love about it

  • 01One sheet pan, one bowl on the table, ten minutes of hands-on work. The kind of weeknight dinner that earns a Tuesday.
  • 02Chicken thigh skin gets shatter-crispy, brussels sprouts pick up the chicken juices and caramelize, sweet potatoes go deeply golden at the edges. Three textures that work together.
  • 03Healthy-ish without thinking about it. Bone-in chicken thighs deliver about 25 to 30 grams of protein per serving, the vegetables do the rest, and the fresh dill at the end keeps it bright.
  • 04Forgiving and flexible. Swap brussels sprouts for broccoli florets or kale, swap sweet potatoes for regular potatoes or butternut squash, swap dill for thyme. The 10-minute head start for the starchy vegetable is the rule that doesn't change.
A pair of hands in an oatmeal cardigan over a fitted white tee arranging bone-in chicken thighs and halved brussels sprouts on a half-sheet pan that already has pale-golden pre-roasted sweet potato wedges on one half. Two raw chicken thighs are skin-side up on the open half of the pan, halved brussels sprouts are scattered cut-side-down around them, and smashed garlic cloves are tucked between. A small ceramic bowl of additional brussels sprouts, a small dish of ground cumin with a wooden spoon, a small dish of kosher salt, and a halved lemon sit on the marble counter beside the pan.
Brussels sprouts go cut-side-down so the cut sides caramelize against the hot pan. That's where the charred edges come from.
Ingredients

For the sheet pan

  • 4bone-in, skin-on chicken thighs, patted very dry, about 6 oz each
  • 1½ lbsweet potatoes, peeled, cut into 1-inch wedges or chunks
  • 1 lbbrussels sprouts, trimmed and halved
  • 3 Tbspolive oil, divided
  • 1 tspkosher salt, divided, plus more to taste
  • ½ tspblack pepper
  • 1 tspground cumin
  • 3garlic cloves, smashed
  • 1lemon, halved

To finish

  • 2 Tbspfresh dill, chopped
  • 1 Tbspfresh parsley, chopped
  • 1 Tbspolive oil
  • for finishingflaky salt and cracked black pepper
Method

How I make it

  1. 01
    Heat the oven, start the sweet potatoes.
    Preheat the oven to 425°F. On a large half-sheet pan, toss the sweet potato wedges with 1 Tbsp olive oil, ½ tsp salt, and the cumin. Spread them in a single layer on ONE half of the pan, leaving the other half empty. Roast for 10 minutes; sweet potatoes need a head start to get tender.
  2. 02
    Season the chicken, prep the sprouts.
    While the sweet potatoes start, pat the chicken thighs dry on both sides. Dry skin is the only path to crispy skin. Season with the remaining ½ tsp salt and the pepper. In a small bowl, toss the brussels sprouts halves with 1 Tbsp olive oil and a small pinch of salt.
  3. 03
    Add the chicken and brussels sprouts.
    Pull the pan out of the oven after the sweet potatoes' 10 minutes. Push the sweet potatoes to one corner. Lay the chicken thighs skin-side up on the open part of the pan, brushing the skins with the remaining 1 Tbsp olive oil. Scatter the brussels sprouts halves CUT-SIDE DOWN around the chicken (the cut sides will caramelize against the hot pan). Tuck the smashed garlic cloves and the halved lemon (cut-side up) into open spots.
  4. 04
    Roast everything together.
    Return the pan to the oven and roast for 30 to 35 minutes, until the chicken skin is deeply golden brown and crispy, the chicken registers 165°F at the bone, the brussels sprouts are charred at the edges, and the sweet potatoes are tender.
  5. 05
    Finish and serve.
    Pull the pan out. Squeeze the roasted halved lemon over everything (its juice will be sweeter than raw lemon). Scatter the chopped dill and parsley over the whole pan. Drizzle with the finishing olive oil. Finish with a pinch of flaky salt and a crack of black pepper. Serve right from the sheet pan.
    A pair of hands in an oatmeal cardigan over a fitted white tee squeezing a halved roasted lemon over the finished sheet pan of crispy-skinned chicken thighs, caramelized sweet potato wedges, and charred brussels sprouts. A clear stream of golden lemon juice falls onto the chicken, with the other hand cupped underneath to catch any seeds. The sheet pan sits on a folded striped cream-and-blue linen tea towel on the white marble counter, with a small ceramic bowl of bright green chopped fresh dill and a small clear glass cruet of finishing olive oil beside it.
    Squeeze the roasted lemon right over the pan. The lemon juice gets sweeter from the time in the oven.
Macro close-up of one bone-in chicken thigh with shatter-crispy deeply golden brown skin (visible crackled bubbles and flaky salt flakes), next to a caramelized sweet potato wedge with a bright orange interior and dark brown edges, with a halved brussels sprout cut-side-down at one edge of the frame showing its charred cut side. A roasted smashed garlic clove and a fresh dill sprig finish the scene. Parchment paper visible beneath.
A note from Anna

Two things make this work. First, pat the chicken EXTREMELY dry before salting; a wet thigh is a steamed thigh and you'll never get crispy skin. Second, don't crowd the pan. If you're feeding more than four people, use TWO sheet pans rather than piling everything onto one. Vegetables that touch each other steam instead of caramelize, and the deep golden edges are the whole point.

What to serve with it

Round out the table.

  • ·01
    A simple green salad
    Arugula, olive oil, lemon, flaky salt. Five minutes.
  • ·02
    Crusty sourdough
    For sopping up any pan juices.
  • ·03
    A small glass of crisp white
    Or sparkling water with cucumber if it's a weeknight.
Storage & reheating

Keeping the leftovers good.

Fridge: Keeps for 3 days in a sealed container. The skin softens overnight, which is normal.

Reheat: 375°F oven for 8 to 10 minutes, uncovered, on a sheet pan to re-crisp the skin and the brussels sprouts. Skip the microwave; it makes the chicken sad.

Make ahead: The dry-salting step (step 2) can happen up to a day ahead; just leave the salted chicken uncovered in the fridge for even crispier skin. The vegetables are best cut day-of, but you can do them an hour or two ahead.

Freezer: The chicken freezes for up to 2 months, cooked. The vegetables don't freeze well; their texture suffers. Best as components or eaten fresh.

Recipe card

Sheet-pan chicken thighs with sweet potatoes and brussels sprouts

One sheet pan, four chicken thighs, two vegetables that crisp at the edges, and a small dressing of olive oil and dill. A weeknight dinner that takes ten minutes of work and forty-five in the oven.

Prep
10 min
Cook
35 min
Serves
4
Total
45 min
Ingredients
  • 4 bone-in, skin-on chicken thighs, patted very dry, about 6 oz each
  • 1½ lb sweet potatoes, peeled, cut into 1-inch wedges or chunks
  • 1 lb brussels sprouts, trimmed and halved
  • 3 Tbsp olive oil, divided
  • 1 tsp kosher salt, divided, plus more to taste
  • ½ tsp black pepper
  • 1 tsp ground cumin
  • 3 garlic cloves, smashed
  • 1 lemon, halved
  • 2 Tbsp fresh dill, chopped
  • 1 Tbsp fresh parsley, chopped
  • 1 Tbsp olive oil
  • for finishing flaky salt and cracked black pepper
Method (short version)
  1. 01Heat the oven, start the sweet potatoes.
  2. 02Season the chicken, prep the sprouts.
  3. 03Add the chicken and brussels sprouts.
  4. 04Roast everything together.
  5. 05Finish and serve.

Nutrition information is an estimate. See full nutrition disclaimer.

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