Roasted Brussels sprouts and chicken thighs are a match we go back to over and over again in the Test Kitchen. Paired with cumin, thyme, sweet potatoes and a hit of sherry vinegar, they create one of our favorite easy dinner recipes.
Ingredients
- 1pound sweet potatoes, cut into 1/2-inch wedges
- 2 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- ¾ teaspoon ground pepper, divided
- 4 cups brussels sprouts, quartered
- 1 ¼ pounds boneless, skinless chicken thighs, trimmed
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- 3 tablespoons sherry vinegar
Directions
- Preheat oven to 425 degrees F.
- Toss sweet potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
- Toss Brussels sprouts with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the sweet potatoes on the baking sheet.
- Sprinkle chicken with cumin, thyme and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the chicken is cooked through and the vegetables are tender, 10 to 15 minutes more.
- Transfer the chicken to a serving platter. Stir vinegar into the vegetables and serve with the chicken.