Chicken Sheet Pan Dinner with Brussels Sprouts
A simple and delicious one-pan meal featuring juicy roasted chicken thighs and crispy Brussels sprouts, all cooked together 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 garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lemon, cut into wedges
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
In a small bowl, mix the garlic powder, smoked paprika, dried thyme, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Pat the chicken thighs dry with paper towels. Rub the chicken thighs all over with the remaining 1 tablespoon of olive oil and then evenly coat them with the spice mixture.
Arrange the chicken thighs skin-side up on a large rimmed baking sheet. Spread the Brussels sprouts around the chicken in a single layer.
Place the baking sheet in the preheated oven and roast 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.
Remove the sheet pan from the oven and squeeze fresh lemon juice over the chicken and Brussels sprouts.
Serve the chicken thighs with the roasted Brussels sprouts and lemon wedges on the side.