Another lovely sheet pan dinner! I know you busy people are happy! I am all for convenience. Chicken thighs are my favorite. I know chicken breasts seem to be what people rave about but chicken thighs are so delicious, easy to cook, and are usually cheaper too! The Herb Garlic Butter Sauce that goes on the chicken in this recipe is DELICIOUS! Make sure not to skip out on browning the skin at first! Trust me those 8 minutes will be worth it when you taste that delicious crispy buttery skin!
For this recipe you will need 4 skin-on chicken thighs (Pasture-Raised Organic if possible), 2 organic cubed sweet potatoes , 3 cups of brussels sprouts (stems cut off and then each brussels sprout cut in half), 5 Tablespoons Melted Grass-Fed Butter (we like Kerrygold), 5 cloves minced garlic, 2 teaspoons oregano, 1 teaspoon dried rosemary leaves, 1 Teaspoon parsley, 1 teaspoon salt, pinch of pepper, 1 teaspoon garlic powder, and 2 tablespoons extra virgin olive oil.
You want to start by preheating your oven to 400 Degrees F.
To make the Herb Butter Garlic Sauce for the Chicken, grab a large bowl. Add in the 5 tablespoons of melted butter, the 5 minced garlic cloves, 1 teaspoon of the oregano, 1/2 teaspoon of the salt, 1 teaspoon of dried rosemary leaves, 1 teaspoon of parsley, and a pinch of pepper. Whisk it all up with a fork until well combined. Add the chicken thighs to the large bowl and get the chicken thighs fully covered with the butter sauce using your hands.
Browning the chicken skin before baking it ensures that you get a crispy skin that is delicious and locks in flavor! So what I am saying is DO NOT SKIP THIS PART!! Grab a large pan and place it on the stove top and set to medium high heat. Once hot place the chicken thighs in the pan and brown each side for 4 minutes each (pour any extra butter sauce from the bowl on top of the chicken thighs). Once browned set aside.
Grab a large baking sheet and line it with parchment paper. Spread your diced sweet potatoes and brussels sprouts (stems cut off and each brussels sprout cut in half) onto the baking sheet. Pour the two tablespoons of extra virgin olive oil onto the pan and add 1 teaspoon oregano, 1 teaspoon garlic powder, and 1/2 teaspoon of salt and mix everything by hand until the veggies are covered with olive oil and spices.
Add your browned chicken to the baking sheet (pouring any leftover cooked butter sauce from the pan over the chicken) and bake the chicken and veggies for 25-30 minutes until chicken thighs are fully cooked thru then serve and enjoy!
4 Skin-On Chicken Thighs
(Organic Pasture-Raised when possible)
2 Diced Sweet Potatoes
(Organic if possible)
3 Cups Brussels Sprouts
(Stems cut off and each Brussels
sprout cut in half)
5 Tablespoons Melted Grass Fed Butter
(Kerrygold is our favorite)
5 Minced Garlic Cloves
2 Teaspoons Oregano
1 Teaspoon Dried Rosemary Leaves
1 Teaspoons Parsley
1 Teaspoon Salt
Pinch of Pepper
1 Teaspoon Garlic Powder
2 Tablespoons Extra Virgin Olive Oil