Sheet Pan Rosemary Chicken with Brussels Sprouts
Experience the comforting aroma of roasted chicken infused with fresh rosemary and complemented by crispy Brussels sprouts. This Sheet Pan Rosemary Chicken with Brussels Sprouts is a delightful, heartwarming dish perfect for busy weeknights or special gatherings. Easy to prepare and packed with flavor, it brings family and friends together around the table for an unforgettable meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 bone-in chicken thighs (about 1.5 lbs)
- 2 cups Brussels sprouts, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- 2 teaspoons fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or lightly spray with nonstick cooking spray.
- Place chicken thighs on the baking sheet; drizzle with olive oil and season generously with salt, pepper, and chopped rosemary.
- Add halved Brussels sprouts and minced garlic to the pan; drizzle with additional olive oil and squeeze lemon juice over everything.
- Roast in the oven for 35-40 minutes until the chicken reaches an internal temperature of 165°F (75°C) and Brussels sprouts are golden brown.
- Let rest for a few minutes before serving.
Nutrition
- Serving Size: 1 chicken thigh (170g) with ½ cup Brussels sprouts
- Calories: 370
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 110mg
Keywords: Substitute Brussels sprouts with other vegetables like carrots or sweet potatoes for added variety. Experiment with different herbs such as thyme or oregano to customize the flavor profile.