One-Pan & Sheet Pan
Sheet Pan Chicken Thighs and Brussels Sprouts
Bone-in chicken thighs and halved brussels sprouts roast together on one tray, with the rendered chicken fat helping to crisp and caramelize the sprouts as everything cooks. A balsamic drizzle at the end ties the whole tray together.
Why you'll love this recipe
- Chicken fat helps caramelize the brussels sprouts
- One tray, minimal cleanup
- Crispy skin and tender, charred sprouts
- Great cold-weather comfort dinner
Ingredients
Full ingredient list below — check off items as you shop or cook.
Instructions
- Preheat the oven to 425°F (218°C) and line a large sheet pan with parchment paper or foil.
- Pat the chicken dry and rub with 1 tbsp olive oil, then season with 1/2 tsp salt, 1/4 tsp pepper, garlic powder and thyme.
- Toss the brussels sprouts with the remaining olive oil, salt and pepper.
- Arrange the chicken skin-side up on one side of the pan and the brussels sprouts cut-side down on the other side.
- Roast for 30-35 minutes, until the chicken skin is golden and crisp, the internal temperature reaches 165°F (74°C), and the sprouts are tender with charred edges.
- Whisk together the balsamic vinegar and honey, then drizzle over the sprouts (and chicken, if desired) before serving.
Tips for success
- Placing the brussels sprouts cut-side down maximizes their contact with the hot pan for the best caramelization.
- Keep the chicken and vegetables on separate halves of the pan rather than mixed together, so the sprouts don't steam under the chicken juices too early.
- If the sprouts are done before the chicken, remove them and let the chicken finish alone.
- A finishing drizzle of balsamic glaze right before serving brightens the whole dish.
Frequently asked questions
Can I use boneless chicken thighs?
Yes, but reduce the roasting time to about 20-22 minutes since boneless thighs cook faster.
Why are my brussels sprouts not crispy?
Overcrowding the pan is the most common cause — spread them in a single layer with a little space, using a second pan if needed.
Can I add other vegetables to this sheet pan?
Diced sweet potato or red onion wedges both roast well alongside the chicken and sprouts.
What can I substitute for balsamic vinegar?
A squeeze of lemon juice with a touch of honey gives a different but still bright finish.
Nutrition (per serving)
| Calories | 420 |
| Protein | 27g |
| Carbs | 14g |
| Fat | 29g |
| Sodium | 560mg |
| Sugar | 6g |
Nutrition values are estimates and will vary based on exact ingredients and brands used.
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