Chicken Sheet Pan Dinner with Brussels Sprouts
A simple and delicious one-pan meal featuring juicy roasted chicken thighs and crispy Brussels sprouts, seasoned with garlic and herbs for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the Brussels sprouts, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the minced garlic. Toss to coat evenly.
Place the Brussels sprouts on a large rimmed baking sheet in a single layer, leaving space for the chicken thighs.
In the same bowl, add the chicken thighs, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, dried thyme, dried rosemary, smoked paprika, and the remaining minced garlic. Toss to coat the chicken evenly with the seasoning.
Arrange the seasoned chicken thighs on the baking sheet next to the Brussels sprouts, skin side up.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are tender and caramelized.
If desired, broil for an additional 2-3 minutes to crisp the chicken skin and Brussels sprouts further, watching carefully to prevent burning.
Remove from the oven and let rest for 5 minutes before serving.