Chicken Thighs and Brussel Sprouts with Potatoes

Roasted Rosemary Chicken Thighs with Vegetables

An easy sheet pan chicken dinner with brussel sprouts, potatoes and fresh rosemary.
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Course: Main Course
Cuisine: American
Keyword: Sheet Pan Chicken with Vegetables
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Calories: 360
Author: Kristen Chidsey


  • 1 pound bone in, skin-on chicken thighs
  • 1 pound baby red potatoes
  • 1 pound fresh brussel sprouts cut in half
  • 1 tablespoon fresh rosemary leaves chopped
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt divided
  • 1 teaspoon pepper divided
  • 1 tablespoon minced garlic


  • Preheat oven to 425 degrees.
  • Toss the potatoes and brussel sprouts with the oil, rosemary, and 1 1/2 teapsoons salt and 1/2 teaspoon pepper. Spread on rimmed baking sheet.
  • Nestle the chicken thighs in the vegetables and sprinkle with remaining salt and pepper.
  • Roast for 30 minutes or until chicken reaches 165 degrees.
Nutrition Facts
Roasted Rosemary Chicken Thighs with Vegetables
Amount Per Serving
Calories 360 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 107mg36%
Sodium 1313mg57%
Potassium 1234mg35%
Carbohydrates 29g10%
Fiber 6g25%
Sugar 3g3%
Protein 28g56%
Vitamin A 895IU18%
Vitamin C 106.8mg129%
Calcium 73mg7%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
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