Brain Healthy Dinner – Roasted Chicken with Sweet Potatoes and Brussels Sprouts

This is brain-healthy recipe from our doctors at Community Neuroscience Services is packed with fall seasonal vegetables and flavors!  It provides several brain-healthy benefits. Here’s why:

  1. Chicken: Chicken is a lean source of protein and contains essential amino acids necessary for brain health and neurotransmitter synthesis. It also provides important nutrients like B vitamins, including niacin and vitamin B6, which support cognitive function.
  2. Sweet Potatoes: Sweet potatoes are a rich source of vitamins, particularly vitamin A and vitamin C, which are essential for maintaining brain health and supporting cognitive function. They also provide dietary fiber and antioxidants that contribute to overall brain well-being.
  3. Brussels Sprouts: Brussels sprouts are packed with nutrients, including vitamin K, which plays a role in brain health and may support cognitive function. They are also rich in antioxidants and dietary fiber, promoting a healthy brain and gut.
  4. Garlic and Herbs: Garlic contains compounds that have been shown to have neuroprotective properties and may help reduce the risk of neurodegenerative disorders. Thyme and other herbs used in this recipe also provide antioxidants and anti-inflammatory properties that support brain health.

By incorporating these brain-boosting ingredients into a flavorful roasted dish, this Roasted Chicken with Sweet Potatoes and Brussels Sprouts provides a nutrient-dense meal that supports brain health and overall well-being. Enjoy the delicious flavors and the brain-healthy benefits of this satisfying dinner!

Roasted Chicken with Sweet Potatoes and Brussels Sprouts


  • 4 bone-in, skin-on chicken thighs
  • 2 medium sweet potatoes, peeled and cut into cubes
  • 2 cups Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Optional garnish: Fresh parsley or rosemary


  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a small bowl, combine the minced garlic, dried thyme, paprika, salt, and pepper.
  3. Place the chicken thighs on the prepared baking sheet. Rub the chicken with the garlic and spice mixture, ensuring it is evenly coated. Set aside for a few minutes to allow the flavors to infuse.
  4. In a separate bowl, toss the sweet potato cubes and Brussels sprouts with olive oil, salt, and pepper. Arrange them around the chicken thighs on the baking sheet.
  5. Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.
  6. Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley or rosemary, if desired, before serving.




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