Chicken and brussels sprouts sheet-pan dinner

Pan with seasoned chicken, brussel sprouts and red onions.
Pan with seasoned chicken, brussel sprouts and red onions.
Chicken and brussels sprouts sheet-pan dinner
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 servings
Serving Size 1 chicken thigh with about 1 1/2 cups vegetables

This easy sheet-pan dinner combines juicy chicken thighs with caramelized brussels sprouts and sweet red onion for a flavorful meal with minimal cleanup. A simple Dijon and herb coating helps everything roast to golden perfection, making it ideal for busy weeknights.

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Ingredients

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Preparation

  1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
  2. Place the brussels sprouts and red onion on the sheet pan. Drizzle with 1 Tbsp olive oil and season with garlic powder, thyme, salt and pepper. Toss to coat and spread into an even layer.
  3. In a medium bowl, whisk together the Dijon mustard, balsamic vinegar, honey and remaining ½ Tbsp olive oil. Add the chicken thighs and turn to coat evenly.
  4. Nestle the chicken among the vegetables on the sheet pan. 
  5. Roast for 30 to 35 minutes, stirring the vegetables once halfway through, until the chicken reaches 165°F and the brussels sprouts are browned and tender.

Nutrition

(per serving)
  • 280 Calories
  • 14.4g Total Fat
  • 3.3g Saturated Fat
  • 458mg Sodium
  • 106mg Cholesterol
  • 15.4g Total Carbs
  • 5g Fiber
  • 5.8g Sugars
  • 24.2g Protein
  • 759mg Potassium

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