Sheet Pan Rosemary Chicken Thighs
Easy sheet pan rosemary chicken thighs roasted with sweet potatoes and Brussels sprouts for a juicy, flavorful one-pan weeknight dinner.
Servings: 3 servings
Equipment
Ingredients
- 4 small to medium bone-in skin-on chicken thighs
- 2 tbsp Olive oil or as needed to coast chicken and vegetables
- 1 tbsp Dried rosemary to taste
- 1/2 tbsp paprika to taste
- 1 tbsp Better Than Bouillon Roasted Chicken Base to taste
- Salt and black pepper to taste
- 2 medium sweet potatoes peeled and cut into evenly sized pieces
- 1/2 pound Brussels sprouts trimmed and halved
- Additional olive oil & salt for the vegetables
Instructions
- Preheat the oven to 425 degrees F. Pat the chicken thighs very dry with paper towels. Trim away any large pieces of excess skin and fat, leaving enough skin to completely cover the top of each thigh.
- Season the chicken. Place the chicken thighs in a large bowl. Add the olive oil, dried rosemary, paprika, Better Than Bouillon Roasted Chicken Base, salt and black pepper. Use your hands to rub the seasonings evenly over all sides of the chicken, including underneath the skin where possible. Do not dilute the Better Than Bouillon with water.
- Start roasting the chicken. Arrange the thighs skin-side up on a large rimmed sheet pan, leaving a few inches of space between each piece. Roast for 30 minutes, or until the skin has started to turn golden brown and the chicken has released some of its fat and juices onto the pan.
- Prepare the vegetables. While the chicken roasts, peel and cut the sweet potatoes into approximately 1-inch cubes. Trim the ends from the Brussels sprouts and cut them in half from top to bottom. Leave very small Brussels sprouts whole. Toss the vegetables with olive oil and season lightly with salt and black pepper.
- Add the vegetables. After the chicken has roasted for 30 minutes, carefully remove the sheet pan from the oven. Arrange the sweet potatoes and Brussels sprouts in a single layer in the spaces between and around the chicken, placing the Brussels sprouts cut-side down when possible. Gently toss the vegetables in some of the rendered chicken juices on the pan. Avoid covering the chicken so the skin can continue to crisp.
- Finish roasting. Return the sheet pan to the oven and roast for another 15 to 20 minutes, or until the sweet potatoes are fork-tender, the Brussels sprouts are browned and caramelized around the edges and the chicken skin is deeply golden and crisp. The chicken should register at least 165 degrees F when an instant-read thermometer is inserted into the thickest part of the thigh without touching the bone.
- Rest and serve. Remove the sheet pan from the oven and let the chicken rest for 5 minutes. Toss the vegetables once more in the flavorful pan juices, then serve alongside the rosemary chicken thighs. Spoon any remaining juices from the pan over the chicken before serving.
Notes
Chicken thighs can vary dramatically in size, which will affect the cooking time. For the most even results, choose small to medium thighs that are similar in size. If one thigh is significantly larger than the others, check each piece individually for doneness rather than relying solely on the cooking time.