For extra crispy chicken skin, consider broiling the thighs for the last 2-3 minutes of cooking, keeping a close eye to prevent burning. Feel free to substitute other vegetables, such as bell peppers, onions, or potatoes, based on your preferences. If you don't have fresh herbs, dried herbs can be used. Use about 1/2 teaspoon of each dried herb. Serve with a squeeze of fresh lemon juice for added brightness.
Sheet Pan Roasted Chicken Thighs with Brussels Sprouts
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 20 mins
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SERVING4 People
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VIEWS60
Elevate your weeknight dinner with this vibrant sheet pan creation! Juicy, crispy-skinned chicken thighs mingle with caramelized Brussels sprouts, infused with the savory notes of Italian sausage and aromatic herbs. A symphony of flavors, all achieved with minimal effort.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol97 mg
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Fiber6 g
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Protein32 g
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Saturated Fat7 g
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Sodium304 mg
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Sugar4 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Marinade: Clean and trim any excess fat from the chicken thighs. Pat them thoroughly dry with paper towels to ensure crispy skin. In a large bowl, combine the chicken thighs, Brussels sprouts, white wine, sausage slices, shallots, lemon slices, garlic, olive oil, rosemary, fennel seeds, thyme, sage, sea salt, and pepper. Toss everything together, ensuring the chicken and vegetables are well coated. Allow to marinate at room temperature for at least 30 minutes, or up to 2 hours in the refrigerator, tossing occasionally. (Marinating time: 30 minutes - 2 hours)
02
StepPreheat the Oven: Preheat your oven to a blazing 475 degrees F (245 degrees C). This high heat is key to achieving crispy chicken skin and beautifully caramelized Brussels sprouts. Lightly spray a large baking sheet with nonstick cooking spray. (Preheating time: ~15 minutes)
03
StepArrange on Baking Sheet: Pour the chicken and vegetable mixture onto the prepared baking sheet, spreading it out in a single layer. Arrange the chicken thighs skin-side up to ensure maximum crispiness. Drizzle with a touch more olive oil if desired. (Arrangement time: ~5 minutes)
04
StepRoast to Perfection: Roast in the preheated oven until the chicken thighs are deeply browned, crispy, and cooked through, about 25 to 30 minutes. An instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C). The Brussels sprouts should be tender and slightly charred. (Roasting time: 25-30 minutes)
05
StepRest and Serve: Remove the sheet pan from the oven and let the dish rest for 5 to 10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. (Resting time: 5-10 minutes)
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Sylvan Wunsch
Apr 18, 2025I added a pinch of red pepper flakes for a little extra kick.
Hope Littel
Apr 5, 2025The fennel seeds add such a lovely aroma to the dish.
Elliot Yost
Feb 28, 2025This recipe is a weeknight savior! So easy and flavorful.
Jacey Upton
Jan 25, 2025My family loved this! Even my picky eater devoured the Brussels sprouts.
Kolby Reichel
Nov 5, 2024Don't skip the marinade! It really infuses the chicken with flavor.
Bill Schaefer
Oct 9, 2024I used chicken drumsticks instead of thighs, and it worked great.
Elfrieda Konopelski
Oct 7, 2024Make sure to use a large enough sheet pan so the vegetables aren't crowded.
Ana Johns
Sep 28, 2024The high heat really makes a difference. The Brussels sprouts were perfectly caramelized.