Sheet Pan Roasted Chicken Thighs with Brussels Sprouts

This sheet pan dinner features chicken thighs, sausage, and Brussels sprouts coated and roasted in a seasoned, herbaceous mixture for a no-fuss meal.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 466 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.

Step 2

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.

Step 3

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.

Step 4

Pour chicken-vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture.