Easy one pan weeknight meal that's so convenient, family-friendly, and delicious! This sheet pan chicken thighs with brussels sprouts never disappoints. It's definitely a breeze to throw together, and it's bursting with flavors!
To marinate the chicken, put the chicken thighs to a large bowl. Then add olive oil, Italian seasoning, salt, pepper, lemon juice, dijon mustard, and stone ground mustard.
Toss the chicken so that everything is coated evenly, then cover with cling film and marinate in the fridge for at least 30 minutes.
Place trimmed and halved brussels sprouts on a sheet pan, followed by red onion, and garlic cloves.
Drizzle with olive oil, and season with salt and pepper. Toss so that everything is well coated.
Using tongs, place marinated chicken thighs skin side up on the sheet pan. Bake uncovered at 400°F (200°C) for 30-35 minutes. Then crisp the skin up and brown it under the broiler for a few minutes.
The longer you marinate the chicken, the more flavorful the chicken will be. I recommend marinating the chicken for at least 30 minutes, and up to 48 hours in the fridge. If you're running out of time, you can skip the marinating process.
I don't recommend using chicken breasts in this recipe as they tend to dry out. So use chicken thighs instead to get juicy and nice chicken.
Check the doneness of the chicken thighs by inserting a kitchen thermometer in the center of the chicken (not in the bone), and it should read 165°F (75°C).
I like to add garlic cloves with the peel on, roast them and they will caramelize and become sweet. When serving, squeeze them out, and enjoy!
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze pre-portioned in freezer bags for up to 2 months.
How to trim Brussels sprouts
Cut off the stem end and remove any yellow/brown outer leaves.
If the brussels sprouts are small, leave them as a whole. If they're medium in size, cut into halves. If large, cut into quarters.