Dinner · American
Sheet-pan chicken with sweet potatoes and Brussels sprouts
Paprika chicken thighs roasted on one tray with sweet potato wedges, Brussels sprouts and red onion.
- Serves
- 3
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 3 plates- 500 g chicken thighs, boneless skinless
- 400 g sweet potato, cut into wedges
- 300 g brussels sprouts, halved
- 100 g red onion, cut into wedges
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
Heat the oven to 220C (425F).
Mix the oil, paprika, garlic powder, thyme, salt and pepper in a large bowl.
Toss the sweet potato, sprouts and onion in half of it and spread on a large lined tray. Roast for 10 minutes.
Toss the chicken in the rest of the spice oil, add to the tray and roast for 20 minutes more, until the chicken is cooked through and the vegetables are browned.