Best Sheet Pan Chicken And Brussel Sprouts Recipes

SHEET PAN ROASTED CHICKEN THIGHS WITH BRUSSELS SPROUTS

Sheet Pan Roasted Chicken Thighs with Brussels Sprouts image

An easy sheet pan dinner, full of flavor that 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.

Provided by Jewelzee

Time 1h20m

Yield 4

Number Of Ingredients 14

Ingredients

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

Steps:

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, 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 and 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.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 23.2 g, Cholesterol 97 mg, Fat 26.2 g, Fiber 6.1 g, Protein 32.3 g, SaturatedFat 6.6 g, Sodium 303.9 mg, Sugar 4.4 g

SHEET PAN CHICKEN AND BRUSSEL SPROUTS

Sheet Pan Chicken and Brussel Sprouts image

I know you are all super busy so I have a quick and easy dinner for you! This Sheet Pan Chicken and Brussel Sprouts is a no-brainer winner of a chicken dinner that will please even the pickiest eaters in your house. {gluten free}

Provided by seasonalcravings

Categories Kid Friendly

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 skin on chicken thighs
1 1/2 cups Brussels sprouts, halved
4 carrots, cut on the bias
3 tablespoons olive oil
1 teaspoon herbes de provence

Steps:

Preheat oven to 400º F.
Put cut vegetables into a bowl and add 1½ tbsp olive oil, ½ tsp herbs and salt and pepper. Rub all over vegetables.
Place veggies on a sheet pan.
Add chicken thighs to the same bowl. Drizzle with 1½ tbsp olive oil, ½ tsp herbs and salt and pepper. Rub all over chicken.
Place chicken on pan.
Roast for about 30-35 minutes or until chicken is done.
If you prefer a crispier vegetable or chicken skin, turn the oven to broil and cook for a minute or two. Watch carefully or it will burn.

Nutrition Facts : Calories 323.4, Fat 24.8, SaturatedFat 5.5, Cholesterol 79, Sodium 119.9, Carbohydrate 7.9, Fiber 2.5, Sugar 3.4, Protein 17.6

SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS

Sheet-Pan Lemony Chicken With Brussels Sprouts image

This is a true oven-to-table sheet-pan dinner full of tender, crunchy brussels sprouts and crispy, lemony chicken. A simple lemon-and-herb compound butter seasons both the chicken and sprouts, which are then topped with thin lemon slices that become crunchy in the oven, offering a nice textural element and a bright splash of color and flavor. The key is to cut the lemon rounds almost paper-thin, so they can crisp up and lose their bitterness. This recipe is easily adjustable for a larger batch: Add 4 drumsticks (about 1 ½ pounds) to the chicken thighs, increase the butter by 1 tablespoon and adjust seasonings as needed.

Provided by Yasmin Fahr

Categories dinner, weekday, poultry, vegetables, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter or ghee, at room temperature
2 lemons, both zested (about 2 tablespoons), 1 cut into very thin rounds and 1 halved, seeds removed
1/2 cup flat-leaf parsley leaves and tender stems, finely chopped
Kosher salt and black pepper
3 tablespoons plus 1 teaspoon olive oil
4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
1 1/2 pounds brussels sprouts, trimmed and halved, tough outer leaves removed
1 small red onion, peeled, quartered and cut into 1-inch wedges
1/2 teaspoon red-pepper flakes
1/4 cup grated Parmesan

Steps:

Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.