This Chicken and Brussels Sprouts recipe is a one-pan wonder where crispy-skinned chicken thighs roast alongside caramelized Brussels sprouts. The high heat transforms simple ingredients into a rustic yet elegant meal. You’ll love how the chicken fat renders and crisps the sprouts, creating incredible flavor with minimal cleanup.
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Why You’ll Love This Chicken and Brussels Sprouts
- One-pan wonder: Everything cooks together for easy cleanup.
- Addictive textures: Crispy chicken skin meets tender-crisp sprouts.
- Versatile & forgiving: Swap herbs or add potatoes to suit your taste.
- Cozy aroma: Roasting garlic and herbs fills your home with comfort.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 500 g Brussels sprouts, trimmed and halved
- 1 medium red onion, cut into wedges
- 4 cloves garlic, roughly chopped
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- To taste salt and freshly ground black pepper
- 1 lemon, cut into wedges for serving
Tools: Large baking sheet, mixing bowl, tongs
Notes: Using bone-in, skin-on chicken thighs is key here—they stay incredibly moist during roasting and that skin turns wonderfully crisp. And don’t skip the smoked paprika… it adds a subtle depth that makes the whole dish sing.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 26 g |
| Carbs: | 18 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Dry your chicken skin thoroughly. Pat those thighs completely dry with paper towels before seasoning. Any moisture on the skin will steam instead of crisp up, and we’re after that perfect golden crunch.
- Don’t overcrowd the pan. Give everything some breathing room! If the Brussels sprouts are packed too tightly, they’ll steam rather than roast and you’ll miss out on those delicious caramelized edges.
- Halve your Brussels sprouts uniformly. Try to cut them all roughly the same size so they cook evenly. If some are very large, you might even quarter them—it’s all about consistent texture.
- Let the chicken come to room temperature. Taking the chicken out of the fridge 20-30 minutes before cooking helps it cook more evenly and results in juicier meat.
How to Make Chicken and Brussels Sprouts
Step 1: Preheat your oven to 425°F (220°C). While it heats up, pat the chicken thighs completely dry with paper towels—this is your secret weapon for crispy skin. In a large bowl, toss the halved Brussels sprouts and red onion wedges with 2 tablespoons of olive oil, smoked paprika, dried thyme, garlic powder, and a generous pinch of salt and pepper. You’ll notice the sprouts turning a lovely reddish hue from the paprika—that’s flavor building already.
Step 2: Rub the remaining 1 tablespoon of olive oil all over the chicken thighs, then season them liberally on both sides with salt and pepper. Don’t be shy here—the seasoning forms a delicious crust. Arrange the seasoned Brussels sprouts and onions in a single layer on a large baking sheet, making sure they’re not piled on top of each other.
Step 3: Nestle the chicken thighs, skin-side up, right among the Brussels sprouts on the baking sheet. This positioning is intentional—as the chicken roasts, its rendered fat will drip down and coat the vegetables, giving them incredible flavor and helping them crisp up. Scatter the chopped garlic evenly over everything.
Step 4: Roast for 30-35 minutes, or until the chicken skin is deeply golden and crispy, and the Brussels sprouts are tender with caramelized edges. You can check for doneness by inserting a thermometer into the thickest part of a chicken thigh—it should read 165°F (74°C). The sprouts should be easily pierced with a fork but still have a slight bite.
Step 5: Remove the baking sheet from the oven and let everything rest for about 5 minutes. This allows the chicken juices to redistribute, ensuring every bite stays moist. Squeeze fresh lemon juice over the entire dish right before serving—the bright acidity cuts through the richness beautifully and really brings all the flavors together.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months.
- Reviving: Reheat in oven at 375°F (190°C) for 10–15 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- Creamy polenta — The soft, comforting texture makes a perfect bed for the juicy chicken and any pan juices, creating a wonderfully complete bite.
- Buttered egg noodles — These simple noodles soak up the delicious flavors from the roasting pan and add a lovely, soft contrast to the crispy elements.
- Crusty bread — Perfect for mopping up every last bit of those savory, garlicky juices left on the plate—no flavor left behind!
Drinks
- Crisp white wine like Sauvignon Blanc — Its bright acidity and citrus notes complement the lemon and cut through the richness of the chicken beautifully.
- Amber ale — The maltiness pairs wonderfully with the caramelized Brussels sprouts, while the carbonation cleanses the palate between bites.
- Sparkling water with lemon — A refreshing non-alcoholic option that echoes the citrus notes in the dish and keeps everything feeling light.
Something Sweet
- Lemon sorbet — The bright, clean citrus flavor is a refreshing palate cleanser that doesn’t feel too heavy after the savory main course.
- Dark chocolate espresso beans — Just a few of these provide a nice bitter-sweet contrast and a little caffeine kick to end the meal on a high note.
- Simple shortbread cookies — Their buttery, crumbly texture and mild sweetness offer a gentle, comforting finish without overwhelming the senses.
Top Mistakes to Avoid
- Using a pan that’s too small: Overcrowding is the enemy of browning. If everything is crammed together, the vegetables steam instead of roast, and the chicken skin won’t get properly crispy.
- Underseasoning the chicken: Season generously and don’t forget the underside too! The seasoning forms a flavorful crust and penetrates the meat during cooking.
- Not preheating the oven: Starting with a properly hot oven is crucial for that initial sizzle that leads to beautiful browning and texture development.
- Skipping the lemon squeeze at the end: That fresh lemon juice at the end isn’t just garnish—it brightens all the flavors and balances the richness. Don’t forget it!
Expert Tips
- Tip: For extra crispy chicken skin, you can start the thighs skin-side down in a hot oven-safe skillet on the stovetop for 3-4 minutes before transferring everything to the oven. This renders the fat quickly and gives you an incredible, crackling-like texture.
- Tip: Toss in a few strips of chopped bacon with the Brussels sprouts. As it renders, the bacon fat will coat the vegetables, adding a smoky, savory dimension that’s absolutely irresistible.
- Tip: If some Brussels sprouts are much smaller than others, add them to the pan later in the cooking process to prevent burning. You can toss them in about 15 minutes into the roasting time.
- Tip: Let the baked sheet sit for a minute after removing it from the oven, then deglaze with a splash of chicken broth or white wine, scraping up all the browned bits. Drizzle this incredible pan sauce over everything before serving.
FAQs
Can I use chicken breasts instead of thighs?
You can, but you’ll need to adjust the cooking time since breasts cook faster and can dry out more easily. Use bone-in, skin-on breasts and check for doneness around 25 minutes. Honestly, thighs are more forgiving and stay juicier during the longer roasting time needed for the Brussels sprouts to caramelize properly.
My Brussels sprouts came out soggy. What happened?
This usually happens from overcrowding the pan or not using enough oil. Make sure your sprouts are in a single layer with some space between them, and don’t skimp on the olive oil—it helps conduct heat and promotes browning. Also, make sure your oven is fully preheated before the pan goes in.
Can I prepare this dish ahead of time?
You can chop the Brussels sprouts and onion a few hours ahead and keep them in an airtight container in the fridge. I’d recommend seasoning and assembling everything just before roasting for the best texture results. The components can be prepped, but the magic really happens in the oven.
What if I don’t have smoked paprika?
Regular paprika will work, though you’ll miss that subtle smoky depth. A good alternative is using a pinch of chipotle powder mixed with regular paprika, or even a teaspoon of mustard powder for a different but equally flavorful twist.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. To reheat, use the oven or toaster oven at 375°F (190°C) for about 10-15 minutes to maintain the crispy texture. The microwave will make everything soft, so avoid it if you can!
Chicken And Brussels Sprouts
Make this easy one-pan Chicken and Brussels Sprouts for a crispy, caramelized dinner. Ready in under an hour with minimal cleanup. Get the recipe now!
Ingredients
For the Ingredients
-
4 bone-in, skin-on chicken thighs
-
500 g Brussels sprouts (trimmed and halved)
-
1 medium red onion (cut into wedges)
-
4 cloves garlic (roughly chopped)
-
3 tbsp olive oil
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1 tsp smoked paprika
-
1/2 tsp dried thyme
-
1/2 tsp garlic powder
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salt and freshly ground black pepper (to taste)
-
1 lemon (cut into wedges for serving)
Instructions
-
Preheat your oven to 425°F (220°C). While it heats up, pat the chicken thighs completely dry with paper towels—this is your secret weapon for crispy skin. In a large bowl, toss the halved Brussels sprouts and red onion wedges with 2 tablespoons of olive oil, smoked paprika, dried thyme, garlic powder, and a generous pinch of salt and pepper. You’ll notice the sprouts turning a lovely reddish hue from the paprika—that’s flavor building already.01
-
Rub the remaining 1 tablespoon of olive oil all over the chicken thighs, then season them liberally on both sides with salt and pepper. Don’t be shy here—the seasoning forms a delicious crust. Arrange the seasoned Brussels sprouts and onions in a single layer on a large baking sheet, making sure they’re not piled on top of each other.02
-
Nestle the chicken thighs, skin-side up, right among the Brussels sprouts on the baking sheet. This positioning is intentional—as the chicken roasts, its rendered fat will drip down and coat the vegetables, giving them incredible flavor and helping them crisp up. Scatter the chopped garlic evenly over everything.03
-
Roast for 30-35 minutes, or until the chicken skin is deeply golden and crispy, and the Brussels sprouts are tender with caramelized edges. You can check for doneness by inserting a thermometer into the thickest part of a chicken thigh—it should read 165°F (74°C). The sprouts should be easily pierced with a fork but still have a slight bite.04
-
Remove the baking sheet from the oven and let everything rest for about 5 minutes. This allows the chicken juices to redistribute, ensuring every bite stays moist. Squeeze fresh lemon juice over the entire dish right before serving—the bright acidity cuts through the richness beautifully and really brings all the flavors together.05
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