Spiced Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts
4.0
(1 reviews)
20min
40min
4
485
Chef's Note
For extra flavor, marinate the chicken in the spice mixture for up to 8 hours in the refrigerator. The key to perfectly crispy chicken skin is making sure the thighs are completely dry before applying the spice rub, and roasting at a high temperature. If you prefer a less spicy dish, reduce or omit the cayenne pepper.
Tags
Ingredients
8 pieces (about 2 lbs) bone-in, skin-on chicken thighs
2 medium (about 1 lb) sweet potatoes
1 lb Brussels sprouts
3 tablespoons olive oil
4 cloves garlic
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 tablespoon honey
1 whole lemon
4 sprigs fresh thyme
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons fresh parsley
Instructions
- 1
Preheat oven to 425°F (220°C) and position racks in the upper and lower thirds of the oven.
- 2
Pat 8 chicken thighs dry with paper towels and place in a large bowl.
- 3
In a small bowl, mix together 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 4
Mince 4 cloves of garlic and zest 1 lemon. Add both to the spice mixture along with 2 tablespoons olive oil and 1 tablespoon honey. Mix to form a paste.
- 5
Rub the spice paste all over the chicken thighs, making sure to get some under the skin. Let marinate while preparing vegetables.
- 6
Peel 2 medium sweet potatoes and cut into 1-inch cubes. Trim 1 lb of Brussels sprouts and cut in half (quarter any very large ones).
- 7
Toss the sweet potatoes and Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl.
- 8
Spread the vegetables on a large rimmed baking sheet. Strip leaves from 4 sprigs of thyme and sprinkle over vegetables.
- 9
Place the chicken thighs skin-side up on a separate rimmed baking sheet.
- 10
Put the vegetables on the lower rack and the chicken on the upper rack of the oven.
- 11
Roast for 20 minutes, then remove both trays from the oven. Stir the vegetables and rotate the pans, returning vegetables to the lower rack and chicken to the upper rack.
- 12
Continue roasting for about 20 more minutes, until chicken skin is crispy and golden brown, and the internal temperature reaches 165°F (74°C). The vegetables should be tender and caramelized.
- 13
Cut the zested lemon in half and squeeze juice over the roasted vegetables, tossing to combine.
- 14
Chop 2 tablespoons fresh parsley and sprinkle over the dish before serving.
- 15
Serve each plate with 2 chicken thighs and a generous portion of the roasted vegetables.
Nutrition Information (per serving)
485
32g
28g
27g
Reviews (1)
Edward H.
8/20/20254/5
The chicken was extremely tasty, but the skin did not crisp up. I would broil for 5 minutes at the end. The roast vegetables were a bit overcooked, a bit dry, and a bit bland.