Sheet Pan Roasted Chicken Thighs with Brussels Sprouts

Name: Sheet Pan Roasted Chicken Thighs with Brussels Sprouts
Prep time: 20 min
Cook time: 25 min
Yield: 4
Ingredients: 4 (5 ounce) skin-on, bone-in chicken thighs; 1 pound Brussels sprouts, halved; 1/2 cup dry white wine; 1 (3.5 ounce) link Italian sausage, sliced; 3 large shallots, sliced; 1 medium lemon, thinly sliced; 4 cloves garlic, sliced; 2 tablespoons olive oil, or as needed; 1 teaspoon chopped fresh rosemary, or to taste; 1 teaspoon fennel seeds, or to taste; 1 teaspoon chopped fresh thyme, or to taste; 1 teaspoon chopped fresh sage, or to taste; sea salt and freshly ground black pepper to taste; nonstick cooking spray

⏱️ Ready in 45 min 🥄 Prep 20 min 🔥 Cook 25 min 👥 4 servings 👁️ 5 views

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.

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🔗 Recipe adapted from AllRecipes

#Roasted #One pot #Under 1 Hour #Dinner

📊 At a Glance

Prep 20 min

Cook 25 min

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 466

% Daily Value*

Total Fat 26.2g 34%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 304mg 13%

Total Carbohydrate 23.2g 8%

Dietary Fiber 6.1g 22%

Total Sugars 4.4g

Protein 32.3g 65%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

Preheat the oven to 475 degrees F (245 degrees C).

Spray a baking pan with nonstick spray.

Pour chicken and vegetable mixture onto the prepared baking pan.

Arrange thighs, skin-side up, over mixture.

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.