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Sheet Pan Roasted Chicken Thighs with Brussels Sprouts
Sheet Pan Roasted Chicken Thighs with Brussels Sprouts
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
80 minutes
Sheet pan dinner with flavorful roasted chicken thighs, sausage, and Brussels sprouts in a savory herb coating.
Ingredients:
  • 4 (5 ounce) skin-on, bone-in chicken thighs
  • 1 pound Brussels sprouts, halved
  • 0.5 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:
  • Prepare the chicken by removing and discarding any excess fat. Use paper towels to pat the chicken dry. In a large bowl, combine the chicken with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, salt, and pepper. Gently mix the ingredients together by hand until well combined. Let the mixture marinate at room temperature for at least 30 minutes, tossing occasionally.
  • Preheat the oven to a toasty 475 degrees F (245 degrees C, gas mark 9) and grease a baking pan with nonstick spray.
  • Spread the chicken and vegetable mixture onto the baking pan and gently place the chicken thighs, skin-side up, over the top.
  • Roast in the oven until thighs are golden brown, crispy, and cooked through, 25 to 30 minutes. Use a thermometer to ensure the temperature reads 165 degrees F (74 degrees C) near the bone. Rest for 5 to 10 minutes before serving.

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