These sheet pan chicken thighs roast with Brussels sprouts, red onion, and garlic for an easy one-pan dinner. A lemon-mustard marinade adds bright, savory flavor, while a quick broil gives the skin a golden, crisp finish.
OMG this was amazing!! I made it exactly as it’s written… The spices were so good, along with the 2 mustards.
Debbie
Why This Sheet Pan Dinner Works
The chicken and vegetables roast together on one sheet pan, so the savory pan drippings add flavor to the Brussels sprouts, onion, and garlic. The lemon and two types of mustard balance the richness of the chicken, while a quick broil helps the skin turn golden and crisp.
For more variations on this easy method, try my Greek Sheet Pan Chicken with colorful vegetables, olives, and feta, or my nearly prep-free Sheet Pan Olive Bar Chicken with sun-dried tomatoes, artichokes, olives, and roasted red peppers. For a skillet version with Middle Eastern flavors, try my Sumac Chicken Thighs, roasted over soft onions.
Ingredients and Substitutions
The main ingredients in this recipe are, of course, the chicken thighs (I used skin-on, bone-in), olive oil, salt, and pepper.
The rest are the flavorings, and the veggies, and this recipe is very versatile. So you can change things up depending on what you have available, or to your preference.
Dijon and whole grain mustards give the chicken tangy, savory flavor and help the skin develop a golden finish. I also use Italian seasoning for an easy blend of herbs and spices. For a sweeter variation made with honey and butternut squash, try my Sheet Pan Honey Mustard Chicken Thighs recipe.
I love Brussels sprouts in this recipe because they become caramelized and flavorful as they roast in the chicken drippings. I mean, even my husband, who never liked Brussels sprouts, loves them here! For different textures and flavors, add sliced sweet onion and garlic with the peels on, which will soften and caramelize as they cook.
How to Make This Sheet Pan Chicken Dinner
First, let’s talk about the chicken marinade. For deeper flavor, marinate the chicken for at least 30 minutes or overnight. If you’re short on time, cook it immediately after coating it in the marinade; only the resting time is optional.
Remember, the longer you marinate the chicken, the more flavorful the chicken will be. You can make this ahead of time, and leave the chicken to marinate in the fridge overnight. Trust me, it’s worth it.
In a large bowl, combine the chicken with the marinade ingredients, and toss until the chicken thighs are well coated. Cover with plastic wrap, and marinate in the fridge until you’re ready.
Trim and halve the Brussels sprouts, and slice the onion into 8 wedges. Toss in olive oil, salt, and pepper over the sheet pan. Then place the chicken thighs between the veggies.
You don’t need to add water to the pan, or tent with foil. Just bake for 30-35 minutes at 400°F (200°C). If using boneless chicken thighs, they’ll be ready quicker and should take around 25 minutes.
Brown under the broiler for 3-4 minutes, but watch it carefully. When you’re happy with the browning, remove from the oven.
Video Tutorial
How to Tell When Chicken Thighs Are Done
The chicken is ready when the skin is golden and crisp and an instant-read thermometer inserted into the thickest part of the thigh, without touching the bone, registers at least 165°F (74°C). Cooking time can vary depending on the size and thickness of the thighs, so begin checking at 30 minutes.
How to Trim Brussels Sprouts
Cut off the stem end and remove any yellow or damaged outer leaves. Leave small Brussels sprouts whole, halve medium sprouts, and quarter large ones so they cook evenly.
Storing and Reheating
To store: Refrigerate the cooled chicken and vegetables in an airtight container for up to 4 days.
To freeze: Freeze the chicken in meal-size portions for up to 2 months. The vegetables can also be frozen, although they will be softer after reheating.
To reheat: Warm the chicken and vegetables in a 350°F (180°C) oven until the chicken reaches 165°F (74°C). Broil briefly at the end to help the skin crisp again.
What to Serve with Sheet Pan Chicken Thighs
The roasted vegetables make this a complete, lighter meal on their own. For a heartier dinner, serve the chicken thighs with creamy mashed potatoes, scalloped potatoes, basmati rice, or brown rice.
Equipment
- Sheet pan. For this recipe, I used my half sheet pan, which was the perfect size for 6 chicken thighs and the vegetables.
- Glass mixing bowl.
- Instant read kitchen thermometer. The easiest way to know that your chicken is cooked through and safe to eat, and not overcooked.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Sheet Pan Chicken Thighs Recipe
Recipe Video
Equipment
- Half sheet pan
- Large glass mixing bowl
- Tongs
Ingredients
- 2 pounds (900 g) chicken thighs about 6, bone-in and skin-on
- 3 tablespoons (45 ml) olive oil divided
- 1 tablespoon Italian seasoning
- 1 teaspoon salt divided
- ½ teaspoon ground black pepper divided
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 10 ounces (285 g) brussels sprouts trimmed and halved
- 1 medium red onion sliced into 8 wedges
- 6 cloves garlic unpeeled
Instructions
- Place the chicken thighs in a large mixing bowl. Add 1 tablespoon of olive oil, the Italian seasoning, ½ teaspoon of salt, ¼ teaspoon of ground black pepper, the lemon juice, Dijon mustard, and whole grain mustard.
- Toss until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or continue with the recipe immediately.
- Preheat the oven to 400°F (200°C).
- Arrange the Brussels sprouts, red onion, and garlic cloves on the sheet pan. Drizzle with the remaining 2 tablespoons of olive oil and season with the remaining ½ teaspoon of salt and ¼ teaspoon of ground black pepper.
- Toss the vegetables until evenly coated, then spread them into a single layer.
- Place the marinated chicken thighs among the vegetables with the skin facing up. Roast uncovered for 30 to 35 minutes, or until the chicken is cooked through.
- Broil for 2 to 3 minutes, or until the chicken skin is golden and crisp. Watch closely because the skin can brown quickly.
- Check the internal temperature in the thickest part of a chicken thigh without touching the bone. It must register at least 165°F (74°C).
Notes:
- Marinating: Marinate the chicken for at least 30 minutes for deeper flavor. If you are short on time, you can cook it immediately after coating it with the marinade.
- Whole grain mustard: This is prepared mustard with visible mustard seeds, not dry mustard powder.
- This recipe was tested with bone-in, skin-on chicken thighs, which stay juicy and cook alongside the vegetables. You can substitute chicken breasts, but the timing will vary. Give the vegetables a 10-minute head start if using boneless breasts, then cook the chicken until its thickest part reaches 165°F (74°C).
- Chicken temperature: Chicken is safe to eat at 165°F (74°C), but chicken thighs are often more tender when cooked to between 175°F and 185°F (80°C and 85°C).
- Garlic: Roasting the cloves with their skins on prevents them from burning. Squeeze the softened garlic from the skins before serving.
- Brussels sprouts: Remove the stem ends and any damaged outer leaves. Leave very small sprouts whole, halve medium sprouts, and quarter large sprouts so they cook evenly.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze individual portions in freezer-safe containers for up to 2 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Anita Diaz says
It was delicious! Your recipes haven’t failed me yet!!
Little Sunny Kitchen says
That’s exactly what I hope to hear! Thank you so much.
Jeanne says
The combination of flavours in the marinade was great. I added two tablespoons of low fat plain Greek yogurt to the marinade and some small potatoes and carrots to the veggie list. The timing was accurate for the size of thighs I had. Excellent meal!
Diana says
Thank you, Jeanne. I’m glad the flavors worked well for you!
KC Jones says
Marinade for 48 hours is key. One hour is insufficient.
Diana says
Good tip. A longer marinade definitely helps the flavors soak in deeper. Thanks for sharing your experience!