chicken and brussel sprouts recipe

Written BySheba G Updated On
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The Best chicken and brussel sprouts recipe

Chicken and brussels sprouts is the dinner I make more than any other, and it earned that spot honestly. It takes one sheet pan, about five minutes of prep, and the oven does the rest while I help with homework or fold a load of laundry. The chicken comes out juicy with crisp edges, and the brussels sprouts turn deep brown and caramelized instead of mushy, which is the whole reason my kids actually eat them now. I used to get complaints about brussels sprouts, and roasted ones with a little olive oil and salt ended that argument in our house.

What I love most is how flexible it is. On a regular Tuesday it is a simple dinner with rice or bread, and on a Sunday when my parents come over I add a little more seasoning and roast a bigger batch because everyone goes back for seconds. It works for a casual dinner with friends too, since the pan comes out looking like you put in effort when you really just tossed everything together. There is no sauce to babysit and no last minute work at the stove, so I can sit down with everyone instead of standing over the sink.

It also happens to be a meal I feel good about feeding my family. Chicken brings the protein that keeps everyone full through the evening, and brussels sprouts add fiber and vitamins, including vitamin C and vitamin K. I am not going to pretend my kids care about any of that, but I care that they are eating vegetables they genuinely like, and that the whole plate is real food I made myself. It is the kind of dinner that keeps working for you week after week, and few recipes stick around in our rotation that long.

Sheet Pan Chicken and Brussels Sprouts

4.6 from 1847 votes

Bone-in chicken thighs and halved Brussels sprouts roast together on one pan until the chicken is burnished and the sprouts are crisp at the edges. A quick lemon-Dijon drizzle ties it all together and takes about a minute to stir together.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken and Brussels Sprouts

1 1/2 pounds bone-in, skin-on chicken thighs (about 4 thighs)
1 pound Brussels sprouts, trimmed and halved lengthwise
1 medium red onion, cut into 1-inch wedges
3 tablespoons olive oil
1 lemon, halved

For the Seasoning

1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme

For the Lemon-Dijon Drizzle

1 tablespoon Dijon mustard
1 teaspoon honey
1 tablespoon fresh lemon juice
2 tablespoons olive oil

👨‍🍳Directions

1Set a rack in the upper-middle position of the oven and preheat to 425°F. Line a large rimmed sheet pan with parchment or leave it bare for the crispest skin.
2Pat the chicken thighs dry with paper towels, then rub them all over with 1 tablespoon of the olive oil. In a small bowl, stir together the salt, pepper, smoked paprika, garlic powder, and thyme, then sprinkle the blend over both sides of the chicken.
3In a large bowl, toss the halved Brussels sprouts and onion wedges with the remaining 2 tablespoons olive oil and a pinch of salt. Arrange them cut-side down in a single layer on the sheet pan, leaving a little space between pieces.
4Nestle the chicken thighs among the vegetables, skin-side up, without crowding the pan. If the pan looks crowded, divide everything between two pans so the sprouts brown instead of steam.
5Roast for 20 minutes. Pull the pan out, turn the Brussels sprouts with tongs so they brown evenly, and rotate the pan front to back. Return to the oven.
6Continue roasting for 10 to 15 minutes more, until the chicken skin is deep golden and an instant-read thermometer inserted into the thickest part of a thigh away from the bone reads 175°F, and the sprouts are tender with dark, crisp edges.
7While the pan roasts, whisk the Dijon, honey, lemon juice, and olive oil in a small bowl until smooth. Squeeze the reserved lemon halves over the finished pan, drizzle with the dressing, and serve straight from the sheet pan.

🔧Equipment

Rimmed sheet pan
Chef’s knife
Cutting board
Large mixing bowl
Small bowl or jar
Measuring spoons
Instant-read thermometer
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 5g❤️Cholesterol: 110mg🧂Sodium: 680mg🌾Total Carbs: 18g🥦Dietary Fiber: 5g🍬Sugars: 7g🥩Protein: 27g

📝Notes

Tips: Halve the sprouts through the stem so the leaves hold together instead of separating on the pan. For even cooking, choose chicken thighs of similar size, or use four boneless, skinless breasts and start checking them at the 18-minute mark. Leftovers keep in the refrigerator for up to three days; reheat on a sheet pan at 375°F for about 10 minutes to bring the edges back to life. Nutrition values are not listed because they vary with the size of the chicken pieces and how much pan fat is spooned over each serving.

Watch Video Of How Sheet Pan Chicken and Brussels Sprouts Works

I make this chicken and Brussels sprouts dish more than anything else in my rotation because it fits whatever the day looks like, from a quick weeknight dinner to a full table on a holiday. It feeds a crowd without much fuss, and the sheet pan cleanup means I get to sit down with everyone instead of standing at the sink. If you bring it to a family gathering, expect to hand out the recipe before you leave.

❓ Frequently Asked Questions About Sheet Pan Chicken and Brussels Sprouts

1. Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless thighs work well and stay juicy even if they cook a few minutes longer. Pound them to an even thickness so they brown at the same rate as the sprouts, and add about three to five minutes to the total cook time, checking that the thickest part reaches 165°F.

2. How do I get the Brussels sprouts crispy instead of soggy?

Dry the sprouts thoroughly after washing, then halve them and toss with oil directly on the sheet pan. Give them space, cut side down, and avoid crowding, since steam trapped between pieces is what turns them soft. A hot oven around 425°F and a quick broil at the end will give you browned edges without burning.

3. Can I make this recipe on one sheet pan?

You can, but the chicken and sprouts often need different timing. Spread the sprouts on one side and the chicken on the other, then start the sprouts a few minutes earlier or move the chicken to a cooler spot if it is browning too fast. For the most reliable results, use two pans and swap their positions halfway through.

4. What can I serve with chicken and Brussels sprouts?

Rice, roasted potatoes, or crusty bread all work for soaking up the pan juices. For something lighter, serve it over a bed of greens or with a simple side of applesauce, which pairs nicely with the caramelized flavor of the sprouts. A squeeze of lemon just before serving brightens the whole plate.

5. How should I store and reheat the leftovers?

Keep the chicken and sprouts in separate airtight containers in the refrigerator for up to three days. Reheat in a 350°F oven or a skillet over medium heat until the chicken is hot all the way through, about 10 minutes. The microwave works in a pinch, but the sprouts will lose some of their crispness.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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