This Chicken Thighs and Brussels Sprouts recipe is a one-pan wonder that fills your kitchen with incredible aroma. It transforms simple ingredients into a comforting yet elegant meal with crispy-skinned chicken and caramelized sprouts. The dish is perfect for a busy weeknight but impressive enough for casual company.
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Why You’ll Love This Chicken Thighs and Brussels Sprouts
- One-pan wonder: Everything roasts together for minimal cleanup and maximum flavor.
- Dreamy textures: Crispy chicken skin and tender, caramelized Brussels sprouts in every bite.
- Forgiving & flexible: Easy to adapt with herbs or extra veggies you have on hand.
- Incredible aroma: Your kitchen will smell amazing as garlic, herbs, and chicken fat mingle.
Ingredients & Tools
- 4-6 bone-in, skin-on chicken thighs
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp dried thyme or 4-5 fresh thyme sprigs
- 1/2 tsp black pepper
- 1 1/4 tsp salt, divided
- 1 lemon, cut into wedges
Tools: A large rimmed baking sheet, mixing bowls, and tongs.
Notes: Using bone-in, skin-on thighs is non-negotiable here—they simply stay juicier and the skin gets wonderfully crisp. And don’t skip the smoked paprika; it gives everything a subtle, smoky depth that really elevates the whole dish.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 25 g |
| Carbs: | 15 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Pat that chicken skin DRY. This is the single most important step for crispy skin. Use paper towels to thoroughly pat the skin dry before you season it. Any moisture will steam the skin instead of letting it crisp up beautifully in the oven.
- Don’t overcrowd the pan. Give the chicken thighs and Brussels sprouts plenty of room. If they’re packed too tightly, they’ll steam instead of roast, and you’ll miss out on all that lovely browning and caramelization we’re after.
- Halve your Brussels sprouts uniformly. Try to cut them all roughly the same size so they cook at the same rate. If some are very large, you can even quarter them to ensure everything is tender and crispy at the same time.
- Let the chicken come to room temp. Taking the chicken out of the fridge 20-30 minutes before cooking helps it cook more evenly, so the inside is done at the same time the skin is perfectly golden.
How to Make Chicken Thighs and Brussels Sprouts
Step 1: Preheat your oven to 425°F (220°C). This high heat is crucial for getting that initial sear on the chicken skin and kickstarting the caramelization on the veggies. While it heats, pat the chicken thighs completely dry with paper towels—this is your crispy-skin secret weapon. In a small bowl, mix together the olive oil, smoked paprika, garlic powder, dried thyme, black pepper, and one teaspoon of the salt to create a flavorful paste.
Step 2: Place the halved Brussels sprouts and sliced onion on your large baking sheet. Drizzle with about two-thirds of your seasoned oil mixture and use your hands to toss everything, making sure the vegetables are evenly coated. Spread them out into a single layer, leaving spaces for the chicken thighs. You’ll notice the sprouts will start to glisten with the oil and spices.
Step 3: Now, take your dried chicken thighs and rub the remaining seasoned oil mixture all over them, making sure to get under the skin a little if you can. Sprinkle the remaining 1/4 teaspoon of salt directly onto the chicken skin. Arrange the thighs, skin-side up, amongst the Brussels sprouts on the baking sheet. Nestling them in ensures the veggies will cook in the delicious rendered chicken fat.
Step 4: Roast in the preheated oven for 30-35 minutes. You’ll know it’s done when the chicken skin is deep golden brown and crispy, the internal temperature of the thighs reads 165°F (74°C) on a meat thermometer, and the Brussels sprouts are tender with beautifully browned, crispy edges. Don’t be afraid of a little char on the sprouts—it adds fantastic flavor.
Step 5: Remove the pan from the oven and immediately squeeze the juice from one or two lemon wedges over the entire dish. The fresh lemon juice will brighten all the rich, savory flavors beautifully. Let the chicken rest for about 5 minutes on the pan before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat in an air fryer or toaster oven to restore crispiness.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, fluffy potatoes are a perfect canvas for the rich pan juices from the chicken and sprouts.
- Buttered Egg Noodles or Orzo — A simple, buttery carb helps soak up every last bit of the delicious, savory flavor left on the plate.
- A Simple Arugula Salad — The peppery arugula with a light lemon vinaigrette provides a fresh, crisp contrast to the hearty, roasted main.
Drinks
- A Crisp Chardonnay or Sauvignon Blanc — The bright acidity and citrus notes in these white wines cut through the richness of the chicken fat beautifully.
- A Light Pale Ale or Lager — The carbonation and slight bitterness of a cold beer is a classic, refreshing pairing for roasted chicken.
Something Sweet
- Lemon Sorbet — Its bright, clean, and palate-cleansing flavor is the perfect light finish after a savory, rich meal.
- Warm Apple Crumble — The warm, spiced apples and buttery oat topping continue the cozy, comforting theme of the dinner.
Top Mistakes to Avoid
- Mistake: Using boneless, skinless chicken breasts. They will dry out quickly at this high temperature and you’ll miss the textural contrast and flavor that the crispy skin and juicy dark meat provide.
- Mistake: Skipping the step of drying the chicken skin. I’ve messed this up before too, and you end up with rubbery, pale skin instead of the crackling-crisp finish we’re aiming for. A little pat-down makes a world of difference.
- Mistake: Not preheating the baking sheet. For extra crispy skin and veg, you can place the empty sheet pan in the oven as it preheats. Adding the food to a hot surface gives it an instant sear.
- Mistake: Stirring the vegetables during roasting. Let them sit and caramelize! If you stir them around, you’ll disrupt the browning process. Just let the oven do its work.
Expert Tips
- Tip: Get under the skin. After you pat the chicken dry, gently loosen the skin from the meat with your fingers and rub a little of the seasoning paste directly onto the meat. This infuses flavor right into
Chicken Thighs And Brussels Sprouts
Make this easy one-pan Chicken Thighs and Brussels Sprouts for a flavorful weeknight dinner. Get crispy skin and caramelized veggies with minimal cleanup. Try it tonight!
Ingredients
For the main ingredients:
-
4-6 bone-in, skin-on chicken thighs
-
1 lb Brussels sprouts (trimmed and halved)
-
1 medium yellow onion (sliced)
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3 cloves garlic (minced)
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3 tbsp olive oil
-
1 tsp smoked paprika
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0.5 tsp garlic powder
-
1 tsp dried thyme (or 4-5 fresh thyme sprigs)
-
0.5 tsp black pepper
-
1.25 tsp salt (divided)
-
1 lemon (cut into wedges)
Instructions
-
Preheat your oven to 425°F (220°C). This high heat is crucial for getting that initial sear on the chicken skin and kickstarting the caramelization on the veggies. While it heats, pat the chicken thighs completely dry with paper towels—this is your crispy-skin secret weapon. In a small bowl, mix together the olive oil, smoked paprika, garlic powder, dried thyme, black pepper, and one teaspoon of the salt to create a flavorful paste.01
-
Place the halved Brussels sprouts and sliced onion on your large baking sheet. Drizzle with about two-thirds of your seasoned oil mixture and use your hands to toss everything, making sure the vegetables are evenly coated. Spread them out into a single layer, leaving spaces for the chicken thighs. You’ll notice the sprouts will start to glisten with the oil and spices.02
-
Now, take your dried chicken thighs and rub the remaining seasoned oil mixture all over them, making sure to get under the skin a little if you can. Sprinkle the remaining 1/4 teaspoon of salt directly onto the chicken skin. Arrange the thighs, skin-side up, amongst the Brussels sprouts on the baking sheet. Nestling them in ensures the veggies will cook in the delicious rendered chicken fat.03
-
Roast in the preheated oven for 30-35 minutes. You’ll know it’s done when the chicken skin is deep golden brown and crispy, the internal temperature of the thighs reads 165°F (74°C) on a meat thermometer, and the Brussels sprouts are tender with beautifully browned, crispy edges. Don’t be afraid of a little char on the sprouts—it adds fantastic flavor.04
-
Remove the pan from the oven and immediately squeeze the juice from one or two lemon wedges over the entire dish. The fresh lemon juice will brighten all the rich, savory flavors beautifully. Let the chicken rest for about 5 minutes on the pan before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent.05
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