Sheet Pan Chicken Thighs with Brussels Sprouts
Sheet pan recipes are the best for those busy weeknights that you just need to get a healthy meal on the table. This Chicken Thighs with Brussels Sprouts recipe is so easy and delicious!
Servings 4 -6
Calories 572kcal
Ingredients
For the chicken marinade:
- 1 tbsp extra-virgin olive oil
- 1 tbsp soy sauce
- 3 tbsp fresh-squeezed orange juice
- ½ tsp smoked paprika
- 1 tbsp liquid honey
- ½ tsp fennel seeds, crushed or ground
- 1/2 tsp kosher salt
- ¼ tsp ground pepper
- 2 garlic cloves, pressed
For the potatoes & brussels sprouts
- 3/4 lb (340 grams) baby potatoes, halved
- 3/4 lb (340 grams) brussels sprouts, halved
- 2 tbsp extra-virgin olive oil
- 1 1/4 tsp garlic powder
- 1 ½ tsp kosher salt
- 1/2 tsp ground pepper
Garnish
- 1 orange, sliced into rounds
- fresh chopped dill
Instructions
- Make the chicken marinade by whisking together all of the chicken marinade ingredients.
- Pour the marinade over the chicken thighs in the bowl and toss the chicken to coat it and let sit for 30 minutes.
- Preheat the oven to 400F and line a large sheet pan with parchment paper.
- To the parchment paper lined sheet pan add the halved brussels sprouts and halved baby potatoes and season with 2 tablespoons extra-virgin olive oil, 1 ¼ tsp garlic powder, 1 ½ tsp kosher salt and ½ tsp ground pepper. Toss to coat everything well and then place the seasoned brussels sprouts and potatoes cut side down on the parchment paper lined baking sheet.
- Bake potatoes and brussels on their own for 20 minutes and then remove from the oven and flip with a spatula.
- Add chicken thighs to the baking sheet, nestled in between the brussels sprouts and potatoes and bake for 25-30 minutes more or until 165F. Broil on low a bit at the end to get crispy skin on the chicken if desired.
- Garnish with fresh slices of orange and fresh chopped dill.
Notes
- This is such a great weeknight dinner!
- You can also make this recipe for meal prep - once baked and fully cooled, divide into meal prep containers, store in the fridge for 3-4 days and reheat as desired.
- If you love this recipe try our Sheet Pan Chicken and Potatoes
Nutrition
Calories: 572kcal | Carbohydrates: 19.7g | Protein: 35.3g | Fat: 39.4g | Saturated Fat: 9.8g | Polyunsaturated Fat: 7.6g | Monounsaturated Fat: 18.4g | Trans Fat: 0.2g | Cholesterol: 189.1mg | Sodium: 666.3mg | Fiber: 3.8g | Sugar: 5.6g
