Description
Sheet Pan Roasted Chicken Thighs with Brussels Sprouts
Ingredients
4 bone-in, skin-on chicken thighs
1 lb Brussels sprouts, halved
1/2 cup pancetta or diced bacon
1 small red onion, thinly sliced
1 lemon, thinly sliced
3 tbsp olive oil
2 tsp fresh thyme (or 1 tsp dried)
1 tsp garlic powder
Salt and pepper to taste
Directions
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Prepare Brussels sprouts: In a large bowl, toss Brussels sprouts with 2 tbsp olive oil, garlic powder, thyme, salt, and pepper. Spread them evenly on the baking sheet.
Season chicken thighs: Rub chicken thighs with the remaining 1 tbsp olive oil and season with salt, pepper, and thyme. Place them on top of the Brussels sprouts.
Add toppings: Scatter pancetta (or bacon), red onion, and lemon slices over the pan for extra flavor.
Roast: Bake for 35–40 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C), and the Brussels sprouts are caramelized and tender.
Serve: Plate the chicken with the roasted veggies and garnish with additional thyme, if desired.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: ~450 kcal per serving
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