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Sheet Pan Roasted Chicken Thighs with Brussels Sprouts

This is an easy sheet pan dinner of roasted chicken thighs with Brussels sprouts that's full of flavor and can be easily customized to your tastes. The secret is roasting at a high temperature, allowing the water to steam out, leaving all that concentrated, yummy flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2112.2 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Sheet Pan A heavy-duty, commercial-grade sheet pan is ideal for high-heat roasting and even caramelization.
  • 1 Instant-Read Thermometer Essential for accurately checking chicken doneness to prevent over or undercooking.
  • 1 Kitchen Tongs Useful for tossing ingredients and arranging chicken and vegetables on the sheet pan.
  • 1 Sharp Chef's Knife For efficiently prepping chicken, Brussels sprouts, sausage, shallots, and garlic.

Ingredients
  

Main

  • 4 5 ounce skin-on, bone-in chicken thighs
  • 1 pound Brussels sprouts halved
  • ½ cup dry white wine
  • 1 3.5 ounce link Italian sausage, sliced
  • 3 large shallots sliced
  • 1 medium lemon thinly sliced
  • 4 cloves garlic sliced
  • 2 tablespoons olive oil or as needed
  • 1 teaspoon chopped fresh rosemary or to taste
  • 1 teaspoon fennel seeds or to taste
  • 1 teaspoon chopped fresh thyme or to taste
  • 1 teaspoon chopped fresh sage or to taste
  • sea salt and freshly ground black pepper to taste
  • nonstick cooking spray

Instructions
 

  • Clean and trim fat from chicken. Pat dry with paper towels. Place in a large bowl with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, sea salt, and pepper. Toss together with your hands and allow to marinate at room temperature, tossing occasionally, for at least 30 minutes.
  • Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.
  • Pour chicken-vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture.
  • Roast in the preheated oven until thighs are browned, crispy, and no longer pink in the centers, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before serving.

Notes

Achieving crispy chicken skin and tender, caramelized Brussels sprouts at high heat requires a few pro tips. First, ensure the chicken thighs are thoroughly patted dry; moisture prevents browning. For deeper flavor, consider marinating the chicken and vegetables overnight in the refrigerator. When roasting, avoid overcrowding the sheet pan; use two pans if necessary to ensure ingredients are in a single layer, allowing moisture to escape and promoting browning instead of steaming. The high temperature is key, but keep an eye on the lemon slices, as they can char quickly; remove them or add them halfway through if a milder lemon flavor is preferred. Resting the chicken after roasting is crucial for juice redistribution, yielding a more succulent final product.