Preheat your oven to 425°F (218°C) while you start the preparation process.

Pre-Bake the Sweet Potatoes

Peel and then chop the sweet potatoes into 1-inch pieces.

Add your sweet potatoes to a foil-lined baking sheet. Drizzle with olive oil, salt, and pepper, and the optional cinnamon. Bake them at 425°F (218°C) for 10 minutes. 

Season the Chicken

While the sweet potatoes start to cook, season both sides of the chicken thighs with a drizzle of olive oil, salt, pepper, and ground sage.

Prepare the Other Vegetables

Halve all the brussels sprouts. Peel and chop the apples into the same 1-inch size pieces as the sweet potatoes. Set aside.

Add Chicken and Other Vegetables to Sheet Pan

Remove the sweet potatoes from the oven after they’ve baked for 10 minutes. Spread the brussels sprouts and apples evenly on the same sheet pan and then nestle in the chicken thighs. 

Drizzle with more olive oil, salt, and pepper, and fresh thyme leaves. Place the sheet pan back in the oven.

Bake and Serve

Continue to bake for 20 minutes and check your chicken temperature. Once it reaches 165°F (74°C), you can remove the pan and serve.

If the chicken finishes cooking before the vegetables are done, remove the chicken from the pan and cover it with foil on a separate plate until the veggies are ready.

Serve a heaping pile of roasted autumn veggies next to the chicken thighs and enjoy!