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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Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prep Your Ingredients: Halve the Brussels sprouts, thinly slice the red onion and lemon, and dice the pancetta. This ensures even cooking.
- Season the Vegetables: In your large bowl, thoroughly toss the Brussels sprouts with 2 tbsp olive oil, garlic powder, thyme, salt, and pepper until evenly coated.
- Arrange the Pan: Spread the seasoned sprouts in a single layer on your parchment-lined sheet. This prevents steaming and promotes caramelization.
- Prepare the Chicken: Pat the chicken thighs dry with a paper towel. Rub with the remaining oil and season generously on both sides with salt, pepper, and thyme.
- Assemble: Nestle the chicken thighs, skin-side up, among the sprouts. Scatter the pancetta, red onion, and lemon slices evenly over everything.
- Roast to Perfection: Place the pan in the preheated oven. Do not disturb for the first 30 minutes to allow the chicken skin to crisp. Check for doneness at 35 minutes.
Serving Suggestions
This hearty sheet pan meal is complete on its own, but can be easily elevated. Serve over a bed of creamy polenta, mashed potatoes, or couscous to soak up the delicious pan juices. For a lighter option, pair with a simple arugula salad dressed with lemon vinaigrette. Garnish with fresh parsley or more thyme for a pop of color.
How-to Summary
This one-pan dinner involves seasoning Brussels sprouts and chicken thighs, arranging them on a baking sheet with pancetta, onion, and lemon, and roasting at 425°F for 35-40 minutes until the chicken is cooked through and the sprouts are caramelized.
Frequently Asked Questions
- Can I use chicken breasts instead of thighs? Yes, but boneless, skinless chicken breasts will cook faster and can dry out. Reduce the cook time by 5-10 minutes and check the internal temperature early to avoid overcooking.
- How do I get my Brussels sprouts extra crispy? Ensure they are completely dry before tossing in oil, don’t overcrowd the pan, and make sure they are cut-side-down for the first half of roasting.
- Can I prepare this ahead of time? You can chop the vegetables and season the chicken up to a day in advance. Store separately in the fridge. Assemble on the sheet pan just before roasting.
- What can I substitute for pancetta? Thick-cut bacon is an excellent substitute. For a vegetarian version, omit it or add chopped walnuts in the last 10 minutes of cooking for crunch.
- How should I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or toaster oven until warmed through to maintain texture.
Common Mistakes to Avoid
- Overcrowding the Pan: If the pan is too full, the vegetables will steam instead of roast. Use two pans if necessary.
- Not Preheating the Oven: A properly hot oven is crucial for crispy skin and caramelization. Always let it fully preheat.
- Underseasoning: Don’t be shy with salt and pepper. Season each component (sprouts and chicken) thoroughly for layered flavor.
- Moving the Chicken Too Soon: Avoid moving the chicken during the first half of roasting to allow the skin to properly crisp up.
Conclusion
This Sheet Pan Roasted Chicken Thighs with Brussels Sprouts recipe is the ultimate solution for a flavorful, satisfying, and remarkably easy weeknight dinner. With minimal prep and cleanup, it delivers maximum taste through the perfect combination of crispy chicken, caramelized vegetables, and savory pancetta. Mastering this versatile technique opens the door to endless one-pan meal possibilities.