Sheet Pan Roasted Chicken Thighs with Brussels Sprouts

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.

• 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
• ½ cup dry white wine
• 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

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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

Step 4

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.