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Weeknight • Chicken

Sheet Pan Crispy Chicken and Brussels Sprouts

Golden crispy chicken thighs and perfectly roasted Brussels sprouts come together effortlessly on one sheet pan for a satisfying meal.

Prep
15 min
Cook
30 min
Servings
4
Level
Weeknight
Sheet Pan Crispy Chicken and Brussels Sprouts

Say goodbye to multiple pans and hello to an easy, delicious dinner! This Sheet Pan Crispy Chicken and Brussels Sprouts recipe delivers tender, juicy chicken thighs with delightfully crispy skin, alongside caramelized Brussels sprouts. It's a simple, wholesome meal that practically cooks itself, leaving you more time to relax.

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skin-on chicken thighs
  • 1.5 lbs Brussels sprouts, trimmed and halved (quartered if large)
  • 2 tbsp olive oil, divided
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme (or 1 tsp fresh, chopped)
  • 1/4 tsp smoked paprika (optional)
  • Salt and freshly ground black pepper to taste
  • 1 tbsp balsamic glaze or lemon wedges, for serving (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

  2. Step 2

    Pat chicken thighs very dry with paper towels. In a medium bowl, toss chicken thighs with 1 tablespoon olive oil, 1/2 tsp garlic powder, 1/4 tsp thyme, smoked paprika (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Make sure to rub the seasonings well into the skin.

  3. Step 3

    In the same bowl (or a separate one), toss the trimmed Brussels sprouts with the remaining 1 tablespoon olive oil, 1/2 tsp garlic powder, 1/4 tsp thyme, and a pinch of salt and pepper. Ensure the cut sides of the Brussels sprouts are coated.

  4. Step 4

    Arrange the chicken thighs, skin-side up, on one half of the prepared baking sheet. Spread the Brussels sprouts in a single layer on the other half. Make sure not to overcrowd the pan; use two if necessary for optimal crispiness.

  5. Step 5

    Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the skin is golden and crispy, and the Brussels sprouts are tender-crisp and caramelized. If chicken finishes sooner, remove it and continue roasting Brussels sprouts.

  6. Step 6

    Remove from oven. Let chicken rest for a few minutes. Serve immediately, drizzled with balsamic glaze or a squeeze of fresh lemon juice, if desired.

Tips

  • To ensure crispy chicken skin and caramelized Brussels sprouts, avoid overcrowding the pan. Airflow is key!
  • If you don't have skin-on chicken thighs, boneless, skinless thighs or even chicken breast (cut into chunks) can work, but cooking times may vary.
  • A touch of honey or maple syrup tossed with the Brussels sprouts before roasting can enhance their caramelization and sweetness.

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