Main Dishes
Sheet Pan Chicken Thighs with Brussels Sprouts
Prep
15 minutes
Cook
45 minutes
Yield
4 -6
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!
This roasted chicken dinner is an easy, no-fuss meal that feels fancy, but it’s actually so easy. This dish takes juicy, citrus-marinated chicken thighs that are roasted to perfection with baby potatoes and brussels sprouts. What’s great about this meal is that it’s all in one. Throw it together and you have a full meal without having to prep sides.
❤️ Why You’ll Love Sheet Pan Chicken Thighs with Brussels Sprouts
- One-Pan: Chicken, potatoes, and brussels sprouts all cook together in this recipe, saving time and dishes without sacrificing flavour.
- Flavor-Packed: This recipe is zesty, garlicky, and bursting with flavor. Just because it’s easy to make doesn’t mean you need to sacrifice the flavor!
- Veggies: What’s so yummy about this dish is the perfectly roasted veggies, which, to me, are so perfect for the colder weather. The ultimate comfort meal.
🍲 Ingredients
Brussels Sprouts: Brussels sprouts add a slightly sweet, nutty flavor, and they roast beautifully alongside the potatoes and chicken. When cut in half and roasted, their edges caramelize for a crispy texture while the inside stays tender. Brussels sprouts are also packed with vitamins C and K.
Chicken Thighs: Chicken thighs are naturally juicy and forgiving, making them perfect for roasting with vegetables. They soak up the marinade for the perfect flavor in every bite. The best part is, they’re super budget-friendly!
👩🍳 How to Make Sheet Pan Chicken Thighs with Brussels Sprouts
- 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.
🪄 Tips and Tricks
- Marinate: Let the chicken sit in the marinade for at least 30 minutes or up to a few hours.
- Cut Veggies Evenly: Halve the brussels sprouts and potatoes so they cook evenly and finish at the same time as the chicken.
- Don’t Overcrowd: Give the chicken and veggies some space so everything roasts instead of steams, which helps the skin crisp up and the veggies caramelize.
- Flip Midway: Turning the brussels sprouts and potatoes halfway through ensures even browning and crispy edges.
🗒 Variations
If you like this sheetpan meal, you’ll love some of these other sheetpan recipes:
🍽️ Best served with
👝 How to Store Leftovers
This is a great meal prep recipe. Cook it up, let it cool, and then store it in an airtight container in the fridge for up to 3-4 days.
🤔 Common Questions
Yes, but chicken breasts can dry out more easily. Reduce baking time slightly and check for an internal temperature of 165°F.
Yes, but thaw them first and pat dry to avoid excess moisture, which can prevent crisping.
Absolutely! You can marinate the chicken up to 24 hours in advance and prep the veggies so everything is ready to roast.
Yes, but it’s best to freeze the chicken and vegetables separately for up to 2 months. Reheat thoroughly before serving.
Sheet Pan Chicken Thighs with Brussels Sprouts
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
