Embrace the essence of autumn with a delightful meal that is as easy as it is delicious. This sheet-pan roasted chicken with sweet potatoes and Brussels sprouts is not just loaded with flavor but also makes for an effortless cleanup.
Prepared all on one pan, this dish brings together juicy chicken thighs, tender vegetables, and a smoky bacon touch, all enhanced by a tantalizing gochujang finish. Here’s how you can whip up this fall favorite in no time.
Choosing the Right Ingredients
Using bone-in, skin-on chicken thighs ensures juiciness and flavor. Unlike leaner breast meat, these thighs are more forgiving to longer cooking times, ensuring that the meat remains tender and moist even if slightly overcooked.
Adding vegetables and chicken in stages is crucial. Preheating the sheet pan before adding the vegetables helps achieve better browning and crisping. Each component cooks properly and retains its unique flavors without being under or overcooked.
Preparation Tips
Begin by preheating your oven to 450°F with an empty sheet pan inside. This method ensures that the vegetables cook immediately when they hit the hot pan, leading to better caramelization.
While the pan heats, prepare a mixture of gochujang, rice vinegar, ground ginger, salt, pepper, and oil. Toss this mixture with sweet potatoes, Brussels sprouts, and shallots until evenly coated.
Cooking in Stages
Once the oven and pan are hot, spread the vegetable mixture onto the sheet pan. Roast them for about 15 minutes until they begin to brown.
During this time, pat the chicken thighs dry and rub them with the remaining gochujang mixture. This step infuses the meat with a robust, spicy-sweet flavor.
Adding Chicken and Bacon
After the initial roasting, flip the vegetables and nestle the seasoned chicken thighs between them on the sheet pan. This arrangement ensures even cooking and flavor distribution.
Sprinkle pieces of applewood-smoked bacon around the chicken and vegetables. The bacon’s smoky essence permeates the dish, adding depth to the overall flavor profile.
Final Roasting Steps
Reduce the oven temperature to 400°F and return the sheet pan to the oven. Roast for an additional 25 to 30 minutes. The chicken should reach an internal temperature of 175°F, its skin crispy and golden brown.
The vegetables will be tender and slightly charred, and the bacon will be cooked to perfection. Allow everything to cool slightly before serving.
Finishing Touches
Prepare a sauce by whisking together mayonnaise, gochujang, rice vinegar, salt, and pepper. This creamy concoction complements the roasted components beautifully, adding a punch of umami flavor.
Drizzle the sauce over the chicken and vegetables just before serving. For an added touch, sprinkle toasted sesame seeds on top. The meal is now ready to be enjoyed.
This sheet-pan roasted chicken with sweet potatoes and Brussels sprouts is a celebration of fall flavors. Its ease of preparation and cleanup make it an ideal choice for busy weeknights without compromising on taste.
With juicy chicken, tender vegetables, and a smoky-sweet finish, this dish is sure to become a staple in your autumn recipe collection. Enjoy the rich flavors and effortless charm of this cozy meal.
Source: Seriouseats