This easy sheet pan roasted chicken thighs recipe is a winner! Tender chicken thighs are perfectly paired with crispy Brussels sprouts for a tasty meal made all in one pan.
Clean-up is a breeze, and let’s be real, roasted Brussels sprouts are like little bites of joy! I love how simple it is to prep everything and just let the oven do the work. Yum!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for this recipe. They stay juicy while roasting. If you prefer, you can use bone-in, skin-on chicken breasts, but they may dry out quicker. Skinless thighs can also work if you watch the cooking time.
Brussels Sprouts: Fresh Brussels sprouts are best, but feel free to swap them with green beans or broccoli if that’s what you have on hand. Just adjust the cooking time since different veggies roast at different rates.
Olive Oil: This adds flavor and helps crisp the skin. Want something different? Try avocado oil or a flavored oil, like garlic-infused, for extra taste.
Herbs: Dried thyme and rosemary enhance the dish beautifully, but you can use Italian seasoning as a quick substitute. Fresh herbs have a bolder taste, so feel free to mix and match based on what you like!
Bacon or Pancetta: This addition is optional, but it gives a cozy, smoky flavor. For a healthier option, consider turkey bacon or leave it out entirely for a lighter dish.
How Can I Get Perfectly Crispy Chicken Skin?
Crispy skin on chicken thighs is all about handling the moisture and the heat just right. Here’s how to achieve that irresistible texture:
- Make sure the chicken is dry before seasoning. Use paper towels to pat off any moisture.
- Season well. Salt helps draw out moisture, which contributes to crispiness.
- Start roasting at a high temperature—425°F (220°C) is great for browning and crisping the skin.
- For extra crispiness, place the pan under the broiler for a few minutes at the end, watching carefully to avoid burning.
Sheet Pan Roasted Chicken Thighs with Brussels Sprouts
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 6 bone-in, skin-on chicken thighs
- 1 1/2 pounds Brussels sprouts, trimmed and halved
For Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 4 garlic cloves, minced
- 1 small shallot, thinly sliced
- 1 lemon, sliced into wedges
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup chopped bacon or pancetta (for added flavor)
How Much Time Will You Need?
This delicious dish will take about 10 minutes to prepare and around 35-40 minutes to cook, making it a perfect option for a weeknight dinner. Just set it in the oven and relax while it roasts to perfection!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help get your chicken crispy and your Brussels sprouts perfectly roasted.
2. Prepare the Chicken:
Take your chicken thighs and pat them dry with paper towels. This helps the skin become crispy! Drizzle 1 tablespoon of olive oil over the thighs, then sprinkle them generously with salt, pepper, thyme, and rosemary on both sides to flavor them well.
3. Toss the Brussels Sprouts:
In a large bowl, combine the halved Brussels sprouts with the remaining 2 tablespoons of olive oil, minced garlic, sliced shallot, salt, and pepper. If you’re adding bacon or pancetta for that extra flavor, mix them in here as well.
4. Assemble on the Sheet Pan:
Spread the Brussels sprouts mixture evenly on the lined sheet pan. Place the seasoned chicken thighs skin-side up among the sprouts, and tuck lemon wedges around the pan to add some citrusy brightness while roasting.
5. Roast It Up:
Put your sheet pan in the preheated oven and roast for about 35-40 minutes. Your chicken thighs are done when they reach an internal temperature of 165°F (75°C) and the skin is golden brown and crispy. The Brussels sprouts should be tender and enticingly caramelized.
6. Crisping the Chicken (Optional):
If you want extra crispy skin, switch on the broiler for the last 2-3 minutes, but keep a close watch so they don’t burn!
7. Serve and Enjoy:
Once everything is done, take the sheet pan out of the oven and let the chicken rest for about 5 minutes. This helps the juices redistribute. Serve the chicken thighs with the roasted Brussels sprouts and lemon wedges on the side for a delightful meal!
Enjoy a simple, delicious, and hearty meal with minimal cleanup!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless, skinless chicken thighs! Just be cautious with the cooking time, as they will cook faster than bone-in thighs—about 25-30 minutes should be sufficient.
What Should I Do If I Don’t Have Brussels Sprouts?
No worries! You can substitute Brussels sprouts with other veggies like green beans, broccoli, or cauliflower. Keep in mind that different vegetables may require adjustments to the roasting time.
Can I Marinate the Chicken Ahead of Time?
Absolutely! Marinating the chicken the night before can enhance its flavor. Just make sure to keep it stored in the fridge and bring it to room temperature for about 20 minutes before roasting.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken and Brussels sprouts in the oven at 350°F (175°C) until warmed through for the best flavor and texture!