One Pan Mango Chipotle Chicken Thighs
Crispy chicken thighs roast alongside caramelized sweet potatoes and Brussels sprouts for an easy, flavor-packed chicken dinner. The mango chipotle seasoning brings sweet heat and bold flavors, making this recipe perfect for busy weeknight dinners and simple meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: chicken dinner, easy weeknight dinners, mango chipotle dinner, meal prep recipe, one pan recipes, sheet pan dinner
- Method: oven
- Cuisine: chicken dinner, easy weeknight dinners, mango chipotle dinner, meal prep recipe, one pan recipes, sheet pan dinner
Ingredients
- 6 boneless, skin-on chicken thighs, patted dry
- 2 large sweet potatoes, cleaned and cut into ~1” chunks
- 2-3 cups Brussels sprouts, ends trimmed, bad leaves removed, and halved
- 4 Tablespoons of olive oil, divided
- 2 teaspoons Chupacabra Chop Haus Seasoning
- 1 1/2 Tablespoons Chupacabra Mango Chipotle Seasoning
- Kosher salt
Instructions
- Preheat the oven to 400°F. Add the cut sweet potatoes and halved Brussels sprouts to either your ceramic pan (I used my Emile Henry Focaccia Bread Pan) or a rimmed half sheet pan.
- Drizzle with 2 Tablespoons of olive oil and sprinkle with the Chupacabra Chop Haus Seasoning. Mix carefully to coat, then spread the veggies out into an even layer.
- Next, place the chicken thighs, skin-side down, on top of the veggies, and drizzle them with 1 Tablespoon of olive oil and half of Chupacabra Mango Chipotle Seasoning. Flip them over, gently shape the thighs into a uniform “roll”, drizzle with the remaining 1 Tablespoon olive oil, and the rest of the Chupacabra Mango Chipotle Seasoning.
- Bake for 30-40 minutes, or until the chicken’s internal temperature reaches 175°F. If you want crispier veggies, remove the pan from the oven, transfer the chicken to a dish (loosely tent with foil), and return the pan to the oven under the broiler for a few minutes.
- Remove from the oven. If desired, sprinkle some kosher salt over the veggies and serve.
- Store all leftovers in an airtight container in the fridge for up to 4 days.