One-Pan Wonder: Sheet Pan Roasted Chicken Thighs with Brussels Sprouts

Craving a delicious and healthy dinner that’s easy to prepare and even easier to clean up? Look no further than this recipe for Sheet Pan Roasted Chicken Thighs with Brussels Sprouts! This one-pan wonder is packed with flavor, nutrients, and minimal fuss, making it the perfect weeknight meal. Juicy, crispy-skinned chicken thighs paired with perfectly roasted Brussels sprouts create a symphony of textures and tastes that will leave you feeling satisfied and nourished.

This recipe is not only incredibly tasty but also incredibly versatile. Feel free to adapt it to your liking by using different vegetables, herbs, or spices. The core principle remains the same: toss everything on a sheet pan, roast, and enjoy a complete and satisfying meal with minimal effort.

Why You’ll Love This Recipe

• Effortless Cleanup: The biggest selling point! Everything cooks on one sheet pan, drastically reducing dishwashing time.
• Healthy and Nutritious: Packed with protein from the chicken thighs and vitamins and fiber from the Brussels sprouts.
• Flavorful and Delicious: The combination of savory chicken and slightly sweet, caramelized Brussels sprouts is irresistible.
• Customizable: Easily adaptable to your preferences and dietary needs. Swap out vegetables, adjust seasonings, or use different cuts of chicken.
• Quick and Easy: Minimal prep time and simple cooking instructions make this a perfect weeknight meal.

Ingredients You’ll Need

• Chicken Thighs: Bone-in, skin-on chicken thighs are recommended for maximum flavor and juiciness. You can also use boneless, skinless thighs, but the cooking time may need to be adjusted. About 2 pounds is perfect for 4 servings.
• Brussels Sprouts: Choose firm, bright green Brussels sprouts. About 1.5 pounds, trimmed and halved (or quartered if large), will provide a generous serving.
• Olive Oil: Used for tossing the vegetables and chicken, ensuring even cooking and a beautiful golden-brown color. Extra virgin olive oil is preferred.
• Garlic: Freshly minced garlic adds a pungent and savory flavor. About 3-4 cloves, depending on size and preference.
• Lemon Juice: Adds a bright and tangy note that complements the richness of the chicken and Brussels sprouts. About 2 tablespoons of fresh lemon juice.
• Dried Herbs: A combination of dried herbs like rosemary, thyme, and oregano adds depth of flavor. About 1 teaspoon total, or use your favorite Italian herb blend.
• Smoked Paprika: Adds a smoky and slightly sweet flavor. About ½ teaspoon.
• Salt and Pepper: To taste. Start with about 1 teaspoon of salt and ½ teaspoon of black pepper, and adjust as needed.
• Optional: Red pepper flakes for a touch of heat, balsamic glaze for a sweet and tangy finish, or Parmesan cheese for added flavor.

Equipment You’ll Need

• Large Sheet Pan: A large sheet pan (12×17 inches or larger) is essential for ensuring that the chicken and Brussels sprouts have enough space to roast properly and not steam.
• Mixing Bowl: For tossing the Brussels sprouts with olive oil and seasonings.
• Cutting Board and Knife: For trimming and halving/quartering the Brussels sprouts and mincing the garlic.
• Meat Thermometer: A meat thermometer is crucial for ensuring that the chicken is cooked to a safe internal temperature of 165°F (74°C).

Step-by-Step Instructions

Follow these simple steps for perfectly roasted chicken thighs and Brussels sprouts every time:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Make sure your oven rack is positioned in the center of the oven.
2. Prepare the Brussels Sprouts: Wash and trim the Brussels sprouts. Cut them in half or quarter them if they are large. Place them in a large mixing bowl.
3. Season the Brussels Sprouts: Drizzle the Brussels sprouts with 2 tablespoons of olive oil. Add minced garlic, salt, pepper, smoked paprika, and dried herbs. Toss well to ensure that the Brussels sprouts are evenly coated with the oil and seasonings.
4. Prepare the Chicken Thighs: Pat the chicken thighs dry with paper towels. This will help the skin crisp up during roasting. In a small bowl, mix together the remaining 1 tablespoon of olive oil, lemon juice, salt, and pepper. Rub this mixture all over the chicken thighs, making sure to get under the skin if possible.
5. Arrange on Sheet Pan: Spread the seasoned Brussels sprouts in a single layer on the prepared sheet pan. Place the chicken thighs on top of the Brussels sprouts, spacing them evenly apart. Make sure the chicken skin is facing up.
6. Roast: Roast in the preheated oven for 35-45 minutes, or until the chicken thighs are cooked through and the Brussels sprouts are tender and slightly browned. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone.
7. Broil (Optional): For extra crispy chicken skin, broil the chicken thighs for the last 2-3 minutes of cooking time, keeping a close eye on them to prevent burning.
8. Rest: Remove the sheet pan from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
9. Serve: Serve the roasted chicken thighs and Brussels sprouts immediately. Drizzle with balsamic glaze or sprinkle with Parmesan cheese, if desired.

Tips for Perfect Roasted Chicken Thighs and Brussels Sprouts

• Don’t overcrowd the sheet pan: Overcrowding the sheet pan will cause the vegetables and chicken to steam instead of roast, resulting in soggy, less flavorful results. Use two sheet pans if necessary.
• Pat the chicken dry: Patting the chicken dry before seasoning helps the skin crisp up beautifully during roasting.
• Use a meat thermometer: A meat thermometer is the best way to ensure that the chicken is cooked to a safe internal temperature.
• Don’t be afraid to experiment with seasonings: Feel free to adjust the seasonings to your liking. Try adding different herbs, spices, or sauces.
• Adjust cooking time as needed: Cooking times may vary depending on your oven and the size of the chicken thighs and Brussels sprouts. Keep a close eye on the food and adjust the cooking time as needed.
• Leave space between the ingredients: Similar to not overcrowding the pan, leaving some space helps with air circulation and browning.

Variations and Adaptations

This recipe is incredibly versatile and can be easily adapted to suit your preferences and dietary needs. Here are a few ideas:

• Different Vegetables: Substitute or add other vegetables like broccoli florets, carrots, sweet potatoes, or bell peppers. Adjust the cooking time accordingly, as some vegetables may require more or less time to roast.
• Different Herbs and Spices: Experiment with different herbs and spices to create your own unique flavor profile. Try using chili powder, cumin, garlic powder, onion powder, or different combinations of dried herbs.
• Lemon Herb Chicken: Increase the amount of lemon juice and add fresh herbs like rosemary, thyme, or parsley.
• Spicy Chicken: Add red pepper flakes or a pinch of cayenne pepper to the chicken marinade for a spicy kick.
• Maple Glazed Brussels Sprouts: Toss the Brussels sprouts with a drizzle of maple syrup before roasting for a sweet and savory flavor.
• Add Bacon: Cook some chopped bacon on the sheet pan along with the Brussels sprouts for added flavor and crispiness.
• Boneless, Skinless Chicken Thighs: Use boneless, skinless chicken thighs for a leaner option. Reduce the cooking time by about 10-15 minutes.
• Chicken and Potatoes: Add quartered potatoes (Yukon gold or red potatoes work well) to the sheet pan along with the Brussels sprouts.

Serving Suggestions

This Sheet Pan Roasted Chicken Thighs with Brussels Sprouts is a complete meal on its own, but you can also serve it with a variety of side dishes:

• Quinoa or Rice: Serve over a bed of fluffy quinoa or rice to soak up the delicious juices.
• Salad: Pair with a fresh green salad for a light and refreshing meal.
• Mashed Potatoes: A classic comfort food pairing that complements the flavors of the chicken and Brussels sprouts.
• Roasted Vegetables: Add another roasted vegetable side dish, such as roasted carrots or sweet potatoes, for a more substantial meal.
• Crusty Bread: Serve with a side of crusty bread for dipping into the pan juices.

Make-Ahead Instructions

You can save time by preparing some of the ingredients ahead of time:

• Chop the Brussels Sprouts: Wash, trim, and halve/quarter the Brussels sprouts up to 2 days in advance and store them in an airtight container in the refrigerator.
• Prepare the Chicken Marinade: Mix together the olive oil, lemon juice, salt, and pepper for the chicken marinade up to 2 days in advance and store it in an airtight container in the refrigerator.
• Marinate the Chicken: Marinate the chicken thighs in the prepared marinade for up to 24 hours in the refrigerator.

Storage and Reheating Instructions

• Storage: Store leftover roasted chicken thighs and Brussels sprouts in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat the leftovers in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in the microwave, but the chicken skin may not be as crispy. For best results, reheat in a skillet with a little olive oil over medium heat. This will help to crisp up the chicken skin and prevent the Brussels sprouts from becoming soggy.

Nutritional Information (Approximate)

The nutritional information below is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: 450-550 per serving
• Protein: 35-45 grams per serving
• Fat: 25-35 grams per serving
• Carbohydrates: 15-25 grams per serving
• Fiber: 5-7 grams per serving

Recipe Card

Yields: 4 servings
Prep time: 15 minutes
Cook time: 35-45 minutes

Ingredients:

• 2 pounds bone-in, skin-on chicken thighs
• 1.5 pounds Brussels sprouts, trimmed and halved (or quartered if large)
• 3 tablespoons olive oil
• 3-4 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon dried herbs (rosemary, thyme, oregano)
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Optional: Red pepper flakes, balsamic glaze, Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C).
2. Wash and trim the Brussels sprouts. Cut them in half or quarter them if they are large. Place them in a large mixing bowl.
3. Drizzle the Brussels sprouts with 2 tablespoons of olive oil. Add minced garlic, salt, pepper, smoked paprika, and dried herbs. Toss well.
4. Pat the chicken thighs dry with paper towels. In a small bowl, mix together the remaining 1 tablespoon of olive oil, lemon juice, salt, and pepper. Rub this mixture all over the chicken thighs.
5. Spread the seasoned Brussels sprouts in a single layer on a large sheet pan. Place the chicken thighs on top of the Brussels sprouts, spacing them evenly apart.
6. Roast for 35-45 minutes, or until the chicken thighs are cooked through and the Brussels sprouts are tender and slightly browned. The internal temperature of the chicken should reach 165°F (74°C).
7. For extra crispy chicken skin, broil the chicken thighs for the last 2-3 minutes, keeping a close eye on them.
8. Remove from oven and let the chicken rest for 5-10 minutes before serving.
9. Serve immediately. Drizzle with balsamic glaze or sprinkle with Parmesan cheese, if desired.

Enjoy!

This Sheet Pan Roasted Chicken Thighs with Brussels Sprouts is a simple, healthy, and delicious meal that’s perfect for any weeknight. With minimal prep time and easy cleanup, it’s sure to become a family favorite. Enjoy!

FAQs

Q: Can I use frozen Brussels sprouts?
A: While fresh Brussels sprouts are preferred, you can use frozen. Make sure to thaw them completely and pat them dry before roasting to prevent them from becoming soggy.

Q: Can I use chicken breasts instead of chicken thighs?
A: Yes, you can use chicken breasts, but keep in mind that they may dry out more easily than chicken thighs. Reduce the cooking time and use a meat thermometer to ensure they don’t overcook.

Q: How do I prevent the Brussels sprouts from burning?
A: Make sure the Brussels sprouts are evenly coated with olive oil and seasonings. Don’t overcrowd the sheet pan. If they start to brown too quickly, you can lower the oven temperature slightly or cover the sheet pan with foil for the last few minutes of cooking time.

Q: Can I add other vegetables to the sheet pan?
A: Yes, you can add other vegetables like carrots, potatoes, sweet potatoes, or bell peppers. Adjust the cooking time accordingly, as some vegetables may require more or less time to roast.

Q: Is this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free.