American
Sheet-Pan Chicken and Brussels
Chicken thighs and brussels sprouts roast with mustard and garlic. The sprouts caramelize at the edges, which is the point of the high heat.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- One pan.
- Mustard and garlic are the seasoning.
- Sprouts get real color at 425°F.
- Thighs stay moist.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 425°F.
- 2
Toss the chicken and sprouts with the oil, salt, mustard, garlic, and pepper.
- 3
Spread them on a sheet pan, cut sides of the sprouts down, chicken in a single layer.
- 4
Roast 25 to 30 minutes, until the thickest thigh is 165°F and the sprouts are browned.
- 5
Stir the sprouts once at 15 minutes if the tops look pale.
- 6
Rest the chicken 3 minutes and serve.
Pro tips
- Cut sides down is how sprouts brown.
- Crowding steams them. Use two pans if needed.
- Mustard on the chicken browns. It should not turn black. Pull the pan if the garlic smells sharp.
Easy substitutions
- Thighs
- Breasts, checked at 20 minutes for 165°F
- Brussels sprouts
- Broccoli florets
- Dijon
- 1 tsp dried thyme
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Reheat on a sheet at 400°F so the sprouts crisp again.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 360
- Protein
- 34 g
- Carbs
- 10 g
- Fat
- 20 g
- Fiber
- 4 g
Moderate · Oven · Gluten-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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