Sheet Pan Chicken Thighs and Brussels Sprouts
This one-pan wonder combines juicy chicken thighs with caramelized Brussels sprouts, creating a satisfying meal that requires minimal effort but delivers maximum flavor. Perfect for busy weeknights with just 10 minutes of prep time.
Equipment
- Rimmed Baking Sheet
- Parchment Paper or Aluminum Foil
- Mixing Bowls
Ingredients
- 2 pounds bone-in, skin-on chicken thighs about 6 thighs
- 1 pound Brussels sprouts trimmed and halved
- 3 tablespoons olive oil divided
- 4 cloves garlic minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon smoked paprika
- 1 lemon half juiced and half sliced
- 1 tablespoon honey or maple syrup
- salt and freshly ground black pepper to taste
- 1/4 teaspoon red pepper flakes optional, for heat
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.
- Pat the chicken thighs dry with paper towels. In a large bowl, combine 2 tablespoons olive oil, minced garlic, thyme, smoked paprika, lemon juice, honey, salt, and pepper. Add the chicken thighs and toss to coat evenly, ensuring some seasoning gets under the skin.
- In a separate bowl, toss the halved Brussels sprouts with the remaining 1 tablespoon of olive oil, salt, and pepper. For extra flavor, add 1 tablespoon of the chicken marinade to the Brussels sprouts.
- Place the chicken thighs skin-side up on one side of the prepared baking sheet, ensuring they don't overlap. Arrange the Brussels sprouts on the other side in a single layer. Nestle lemon slices among the chicken and vegetables.
- Roast in the preheated oven for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are tender with crispy, caramelized edges. If the sprouts are cooking faster than the chicken, simply remove them and continue cooking the chicken until done.
- Allow the chicken to rest for 5 minutes before serving. Spoon any pan juices over the chicken and sprouts just before serving for an extra flavor boost.
Notes
- Boneless chicken thighs work well but reduce cooking time by about 5 minutes
- Try broccoli florets or cauliflower instead of Brussels sprouts
- Substitute rosemary or oregano for thyme
- Coconut aminos can replace honey for a lower-sugar option
- Sweet potatoes make an excellent addition or alternative to Brussels sprouts
- For meal prep, prepare all ingredients up to 24 hours in advance and store separately in the refrigerator
- Leftovers can be stored for up to 4 days in the refrigerator or frozen for up to 2 months
- Try broccoli florets or cauliflower instead of Brussels sprouts
- Substitute rosemary or oregano for thyme
- Coconut aminos can replace honey for a lower-sugar option
- Sweet potatoes make an excellent addition or alternative to Brussels sprouts
- For meal prep, prepare all ingredients up to 24 hours in advance and store separately in the refrigerator
- Leftovers can be stored for up to 4 days in the refrigerator or frozen for up to 2 months
Nutrition
Calories: 420kcalCarbohydrates: 15gProtein: 35gFat: 25gSaturated Fat: 6gCholesterol: 170mgSodium: 380mgPotassium: 650mgFiber: 4gSugar: 5gVitamin C: 75mgIron: 15mg
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