If you’re looking for a simple, hearty, and flavorful dinner, this chicken thighs with potatoes and brussel sprouts recipe is the perfect choice. It’s a true comfort meal that brings together crispy roasted chicken, tender potatoes, and caramelized Brussels sprouts all in one pan. The beauty of this dish is its simplicity—minimal prep, easy cleanup, and maximum flavor. Whether you’re cooking for a busy weeknight or a cozy family dinner, this chicken thighs with potatoes and brussel sprouts recipe delivers a satisfying, wholesome meal everyone will love.
Method
Preheat the Oven
To start, preheat your oven to 400°F (200°C). This step ensures that the oven is at the right temperature to cook the chicken thighs and vegetables evenly and develop that perfect crispy skin.
Prepare the Vegetables
First, take the Little Company potatoes and give them a good wash under cold water. Cut each potato in half to ensure they cook evenly. Next, move on to the Brussels sprouts. Trim off the ends as these parts can be quite bitter. Give them a quick rinse, then cut each sprout in half. Now, grab your onion. Peel and cut it into large dice. The size should be substantial enough so that the onion doesn’t overcook during the roasting process.
Season the Vegetables
In a large baking dish, combine the prepared potatoes, Brussels sprouts, and diced onion. Drizzle 2 tablespoons of avocado oil over the veggies. Add the minced garlic, dried thyme, kosher salt, and black pepper. Using your hands or a spatula, mix everything well. Ensure that the oil and seasonings coat all the vegetables thoroughly for even flavor distribution.
Season the Chicken
In a separate large mixing bowl, place the chicken thighs. Add 3 tablespoons of avocado oil. Season the chicken generously with kosher salt, garlic powder, onion powder, paprika, and black pepper. Massage the seasoning into the chicken with your hands, making sure the spices are well distributed. This step is crucial to get the most flavor out of your chicken.
Arrange and Roast
Take the seasoned chicken thighs and place them on top of the vegetable mixture in the baking dish. Make sure the chicken is skin side up, as this helps the skin to become crispy. The chicken sitting directly on top of the vegetables allows the drippings to seep into the potatoes and Brussels sprouts, making them extra flavorful.
Bake to Perfection
Transfer the baking dish into the preheated oven. Roast the chicken thighs and vegetables for approximately 1 hour and 10 minutes. Halfway through, you can check on the dish to see if the skin is browning evenly. The chicken is ready when it reaches an internal temperature of at least 170°F, and the potatoes should be tender enough to pierce with a fork.
Rest and Serve
Once done, remove the baking dish from the oven and let it sit for about 5 minutes. Allowing the dish to rest makes the chicken even juicier. Serve warm and enjoy!
Necessary Tools
- Large baking dish
- Large mixing bowl
- Measuring spoons
- Sharp knife
- Cutting board
- Tongs
- Oven mitts
Chicken Thighs with Potatoes and Brussel Sprouts – The Ultimate Comfort Meal
Cuisine: AmericanDifficulty: Easy6
servings15
minutes1
hour50
minutes2
hours5
minutesIngredients
For the Chicken
4 lbs bone-in, skin-on chicken thighs
3 tablespoons avocado oil
3 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon black pepper
For the Potatoes & Brussels Sprouts
1.5 lbs Little Company potatoes
0.5 lbs Brussels sprouts
1 medium onion, large diced
2 tablespoons avocado oil
6 garlic cloves, minced
1 teaspoon dried thyme
2 teaspoons kosher salt
0.5 teaspoon black pepper
Directions
- Preheat your oven to 400°F (200°C).
Wash and cut the potatoes in half. Trim the ends from the Brussels sprouts, wash them, and cut in half. Dice the onion into large chunks.
In a large baking dish, combine the potatoes, Brussels sprouts, onion, avocado oil, minced garlic, thyme, salt, and pepper. Mix well to coat all vegetables evenly.
In a separate bowl, place the chicken thighs. Add avocado oil, salt, garlic powder, onion powder, paprika, and pepper. Massage the seasonings into the chicken until well coated. - Arrange the seasoned chicken thighs on top of the vegetable mixture, skin side up.
Roast in the preheated oven for 1 hour and 10 minutes, or until the chicken reaches an internal temperature of at least 170°F and the potatoes are tender when pierced with a fork.
Let the dish cool for about 5 minutes before serving. Enjoy!
Notes
- Don’t skip patting the chicken thighs dry before seasoning it helps the skin get extra crispy!
- Make sure to cut the potatoes into similar-sized pieces so they cook evenly.
- Check the chicken’s internal temperature with a meat thermometer to ensure safety.
Serving Suggestions
Serve the roasted chicken thighs with a simple side salad or steamed green beans to add a fresh, vibrant touch. Leftovers make an excellent next-day lunch just reheat in the oven to keep that crispy texture!
Fun Fact
Did you know that roasting chicken thighs with the skin on not only adds flavor but also helps retain moisture, keeping the meat juicy and tender? Plus, the skin gets that irresistible crispiness!
Conclusion
This chicken thighs with potatoes and brussel sprouts recipe is the ultimate one-pan comfort meal that combines ease, nutrition, and incredible flavor. With juicy roasted chicken, perfectly seasoned vegetables, and crispy golden edges, it’s a dish you’ll want to make again and again. If you’re searching for a reliable and delicious dinner idea, this chicken thighs with potatoes and brussel sprouts meal is a must-try. Give it a go, and enjoy a comforting homemade dinner that never disappoints!
