Roasted Chicken with Brussels Sprouts and Sweet Potatoes Recipe Zoom

Roasted Chicken with Brussels Sprouts and Sweet Potatoes Recipe

Roasted chicken is the perfect comfort meal; it looks impressive when served and is always appreciated by family and guests alike. Follow this recipe for an easy-to-make version that roasts the veggies in the same pan at the same time.
Makes: About 4-6 servings
Skill Level: Intermediate

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Step 1

Preheat oven to 450°F.

Step 2

Cut 1/2 red onion into 1/2 in. thick slices. In large bowl, combine sweet potatoes, brussels sprouts, sliced red onion, 2 tablespoons oil, balsamic vinegar, 1 teaspoon salt, thyme, 1 teaspoon smoked paprika, 1/2 teaspoon pepper and garlic powder. Place vegetables in medium roasting pan and place rack on top of vegetables.

Step 3

In small bowl, stir together remaining 1 tablespoon oil, 1 teaspoon salt, 1/2 teaspoon smoked paprika and 1/2 teaspoon pepper. Rub inside and outside of chicken with oil mixture. Place remaining 1/2 red onion inside chicken cavity. Tuck wings under chicken and tie legs together with kitchen twine. Place on roasting rack, breast side up.

Step 4

Bake 20 minutes, then reduce oven temperature to 425°F. Bake 48-60 minutes longer or until instant thermometer inserted into the thickest part of the thigh reads 165°F. Remove to cooling grid; cover with aluminum foil 5-10 minutes. Serve warm.

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red onion

1 medium red onion (divided)

sweet potatoes

1 pound sweet potatoes (peeled and cut into 1 in. pieces)

Brussels sprouts

1 pound Brussels sprouts (halved if large or left whole if small)

roaster chicken, patted dry

1 roaster chicken, patted dry (about 5lbs)

olive oil, divided

3 tablespoons olive oil, divided

balsamic vinegar

1 tablespoon balsamic vinegar

salt, divided

2 teaspoons salt, divided

dried thyme

2 teaspoons dried thyme (or 2 teaspoons fresh thyme leaves)


1-1/2 teaspoons smoked paprika (divided)

ground pepper

1 teaspoon ground pepper (divided)

garlic powder

1/2 teaspoon garlic powder

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