Sheet Pan Chicken and Brussel Sprouts
This Sheet Pan Chicken and Brussels Sprouts recipe is a flavor-packed dinner that’s as easy as it is delicious. 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.
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.
Nutrition
Calories: 369kcalCarbohydrates: 6gProtein: 32gFat: 25gSaturated Fat: 6gCholesterol: 166mgSodium: 486mgFiber: 2gSugar: 2g
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