Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 7 Ratings

A dry rub of spice-cabinet staples like brown sugar, chili, and smoked paprika gives chicken and potatoes scalable heat.

Source: Better Homes and Gardens


Recipe Summary

20 mins
35 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Line a large shallow baking pan with foil, if desired; set aside. In a small bowl combine chili powder, brown sugar, smoked paprika, and salt. Pat chicken dry with paper towels. Rub spice mixture evenly over chicken pieces. Arrange chicken in prepared baking pan. Add Brussels sprouts and potatoes to pan. Drizzle chicken and vegetables with 2 tablespoons of the oil. Roast, uncovered, for 20 minutes, stirring vegetables once.

  • Add apples to pan (or divide the mixture between two baking pans if crowded). Drizzle with remaining oil and toss to coat. Roast for 15 to 20 minutes more or until chicken breast registers 165°F in the thickest part and legs and thighs register at least 170°F and vegetables are tender. Garnish with orange peel.

Nutrition Facts

664 calories; fat 39g; cholesterol 144mg; saturated fat 10g; carbohydrates 40g; mono fat 19g; poly fat 7g; insoluble fiber 8g; sugars 16g; protein 40g; vitamin a 1545.3IU; vitamin c 66.2mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 12.5mg; vitamin b6 1mg; folate 66mcg; vitamin b12 0.4mcg; sodium 465mg; potassium 1127mg; calcium 71mg; iron 3.6mg.