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Sheet Pan Roasted Chicken Thighs with Brussels Sprouts Recipe

A simple, flavor-packed one-sheet dinner that can be easily customized to suit your taste. The secret is roasting at a high temperature, allowing the still to evaporate, retaining all that concentrated, delicious flavor.

sheet pan chicken with brussel sprouts and sweet potatoes


  • 1 pound of bone-in, skin-on chicken thighs
  • 1 pound of Brussels sprouts, trimmed and halved
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of garlic powder
  • 1 teaspoon of dried thyme


  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
  2. In a large bowl, combine the trimmed and halved Brussels sprouts with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well.
  3. Spread the Brussels sprouts on the prepared sheet pan in a single layer.
  4. In the same bowl, add the chicken thighs and coat them with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of dried thyme. Mix well.
  5. Place the chicken thighs on the sheet pan, skin side up, around the Brussels sprouts.
  6. Roast in the preheated oven for 25-30 minutes, or until the chicken thighs are cooked through and the Brussels sprouts are tender and caramelized.
  7. Serve hot and enjoy!

Note: You can also add other vegetables like carrots or sweet potatoes to the sheet pan if desired. Adjust the cooking time accordingly based on the vegetables added.

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