How to Make Sheet Pan Roasted Chicken Thighs with Brussels Sprouts - A Step-by-Step Guide

Roasting chicken thighs on a sheet pan alongside hearty Brussels sprouts is a simple and delicious way to create a complete meal with minimal effort. This recipe is perfect for those busy weeknights when you want to put a healthy and satisfying dinner on the table without spending hours in the kitchen. The combination of tender, juicy chicken thighs and crispy, caramelized Brussels sprouts is a winning flavor pairing that will have everyone coming back for seconds.

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Ingredients

  • 4 (5 ounce) skin-on, bone-in chicken thighs
  • 1 pound Brussels sprouts, halved
  • ½ cup dry white wine
  • 1 (3.5 ounce) link Italian sausage, sliced
  • 3 large shallots, sliced
  • 1 medium lemon, thinly sliced
  • 4 cloves garlic, sliced
  • 2 tablespoons olive oil, or as needed
  • 1 teaspoon chopped fresh rosemary, or to taste
  • 1 teaspoon fennel seeds, or to taste
  • 1 teaspoon chopped fresh thyme, or to taste
  • 1 teaspoon chopped fresh sage, or to taste
  • sea salt and freshly ground black pepper to taste
  • nonstick cooking spray

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 35 mins
  • Total Time: 1 hr 20 mins
  • Servings: 4
  • Yield: 4 servings

  • Clean and trim fat from chicken. Pat dry with paper towels. Place in a large bowl with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, salt, and pepper. Toss together with your hands and allow to marinate at room temperature, tossing occasionally, for at least 30 minutes.
  • Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.
  • Pour chicken and vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture.
  • Roast in the preheated oven until thighs are browned, crispy, and no longer pink in the centers, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before serving.
  • Nutrition

    466 cal.

    • Total Fat: 26g
    • Saturated Fat: 7g
    • Cholesterol: 97mg
    • Sodium: 304mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 6g
    • Total Sugars: 4g
    • Protein: 32g
    • Vitamin C: 121mg
    • Calcium: 111mg
    • Iron: 4mg
    • Potassium: 931mg