This Sheet Pan Chicken and Brussels Sprouts recipe is a flavor-packed dinner that’s as easy as it is delicious. Juicy, herb-marinated chicken roasts alongside caramelized Brussels sprouts, creating a perfect balance of crispy edges and tender bites. With just 10 minutes of prep and 45 minutes in the oven, it’s a hands-off meal that delivers big on taste and texture.
The savory marinade infuses the chicken with rich, aromatic flavors, while the sprouts turn golden and slightly sweet in the oven. Together, they create a satisfying harmony of savory, earthy, and subtly sweet notes. Perfect for busy nights, this one-pan wonder is a crowd-pleaser that’s ready in just over an hour.
Ingredients for Sheet Pan Chicken and Brussels Sprouts
- ¼ cup olive oil (extra virgin recommended)
- 2 tablespoons Dijon mustard (substitute with whole-grain mustard if preferred)
- 1 tablespoon fresh lemon juice (about half a lemon)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon ground black pepper
- 3 cloves minced garlic (or 1 teaspoon garlic powder as a substitute)
- 8 chicken thighs (bone-in, skin-on, about 2.5-3 lbs)
- 1 lb Brussels sprouts (trimmed and halved)
- 1 small red onion (sliced)
- ½ lemon (thinly sliced, for added flavor)
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the marinade: In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, thyme, salt, black pepper, and minced garlic until well combined.
- Marinate the chicken: Place the chicken thighs in a large bowl. Pour ⅔ of the marinade over the chicken and toss until fully coated. Cover and refrigerate for at least 20 minutes (up to 6 hours for deeper flavor).
- Toss the vegetables: In a medium bowl, combine Brussels sprouts, sliced red onion, and lemon slices. Add the remaining marinade and toss until evenly coated.
- Arrange on the sheet pan: Spread the vegetables in a single layer on a large baking sheet. Nestle the marinated chicken thighs among the vegetables.
- Bake: Place the sheet pan in the preheated oven and bake for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Optional crispy skin: For extra crispy chicken skin, switch the oven to broil and cook for an additional 3-5 minutes, watching closely to avoid burning.
- Serve: Remove from the oven, let rest for 5 minutes, and serve warm. Enjoy!
Perfect Pairings: Serving Suggestions
This Sheet Pan Chicken and Brussel Sprouts dish is a complete meal on its own, but you can elevate it with a few simple sides. Serve with fluffy quinoa or garlic mashed potatoes for added comfort. A light arugula salad with lemon vinaigrette adds a fresh, tangy contrast to the hearty flavors.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables on a baking sheet and warm in a preheated 350°F oven for 10-15 minutes. This helps maintain crispiness better than microwaving.
Switch It Up: Recipe Variations
Feel free to customize this dish! Swap Brussel sprouts for broccoli or cauliflower, or try chicken breasts instead of thighs for a leaner option. For a Mediterranean twist, add kalamata olives and artichoke hearts to the vegetable mix.
Quick Tips for Maximum Flavor
Don’t skip the marinade—even 20 minutes makes a difference! To save time, prep the veggies while the chicken marinates. For extra crispiness, pat the chicken thighs dry before adding the marinade and ensure the vegetables are in a single layer on the sheet pan.
Essential Equipment Guide
A large, rimmed baking sheet is key for this recipe. Use parchment paper or a silicone baking mat for easier cleanup. A meat thermometer ensures your chicken reaches the safe internal temperature of 165°F without overcooking.
Sheet Pan Chicken and Brussel Sprouts
Ingredients
Marinade
- 1/4 cup olive oil
- 2 tablespoons dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cloves minced garlic
Main Ingredients
- 8 chicken thighs bone-in and skin on (2.5-3 lbs)
- 1 lb brussels sprouts trimmed and halved
- 1 small red onion sliced
- 1/2 lemon thinly sliced
Instructions
- Preheat the oven to 425F.
- In a small bowl, whisk together the olive oil, dijon mustard, lemon juice, fresh thyme, salt, ground black pepper and minced garlic until combined.
- Add the chicken thighs to a large bowl. Pour ⅔ of the olive oil mixture over the chicken thighs. Toss until the chicken is completely coated. Let the chicken marinate in the refrigerator for at least 20 minutes (6 hours is best).
- Place the brussels sprouts, sliced red onion and sliced lemon in a medium bowl. Toss with the remaining olive oil mixture until well coated.
- Pour the vegetables out onto a baking sheet.
- Once the chicken has finished marinating, nestle the chicken thighs into the vegetables.
- Bake at 425F for 30-40 minutes, until the chicken reaches an internal temperature of 165F. For crispy skin, turn the oven to broil for 3-5 minutes at the end.