Sheet Pan Dinner: BBQ Chicken and Brussels Sprouts

Ingredients:

• 4 chicken thighs with skin and bones (0.7 – 0.9 kg)
• 2 small sweet potatoes, peeled and cut into 6-8 wedges each
• 1/4 cup extra-virgin olive oil
• 1/4 tsp chili powder
• 350 g (about 3 cups) Brussels sprouts, halved or quartered depending on size
• 1/4 cup barbecue sauce

Preparation:

1. Preheat the oven to 220°C (425°F) and line a rimmed baking sheet with parchment paper. Place the chicken thighs, skin side up, on one side of the baking sheet, spreading them evenly. Bake until firm on the outside, 15 minutes.
2. Remove the baking sheet from the oven and place the sweet potato wedges in the center. Drizzle the sweet potatoes with 2 tablespoons of olive oil and sprinkle with chili powder and salt to taste. Using tongs, toss the sweet potato wedges so that each piece is evenly coated with oil and spices. In the remaining empty space of the baking sheet, place the Brussels sprouts tossed with 2 tablespoons of olive oil, salt, and black pepper to taste. Arrange the Brussels sprouts, cut-side down, and brush each chicken thigh on all sides. barbecue sauce.
3. Return the pan to the oven and roast until the chicken is cooked through and the internal temperature reaches 160°F (71°C), and the Brussels sprouts and sweet potato wedges are tender and crispy, another 25-30 minutes. Toss the vegetables with their juices and serve.