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One-Pot Sheet Pan Chicken Thighs with Brussels Sprouts
Youssef Hb

One-Pot Sheet Pan Chicken Thighs with Brussels Sprouts

This nutrient-dense and flavorful dinner solution provides a perfect balance of tender chicken thighs and crispy, caramelized Brussels sprouts. By using a simple marinade of Dijon mustard, lemon, and garlic combined with turkey bacon for a smoky finish, this sheet pan meal simplifies weeknight cooking. It is a wholesome, delicious option for busy families that ensures minimal cleanup and maximum flavor by roasting everything on a single tray to golden perfection.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Modern American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 6 boneless, skinless chicken thighs
  • 3 cups Brussels sprouts, halved
  • 6 strips turkey bacon
  • 2 tbsp olive oil
  • 0.5 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 0.25 tsp onion powder
  • 1 tbsp fresh parsley, chopped

Method
 

  1. In a large glass bowl, combine the chicken, olive oil, lemon juice, Dijon mustard, garlic, and onion powder.
  2. Stir thoroughly to coat the chicken and refrigerate for 30 minutes to marinate.
  3. Preheat the oven to 400F.
  4. Arrange the marinated chicken and halved Brussels sprouts in a single layer on a large sheet pan.
  5. Cut the turkey bacon into pieces and scatter over the tray.
  6. Roast for 40 minutes or until the chicken is cooked through and the sprouts are tender and crispy.
  7. Garnish with fresh parsley before serving.

Notes

Ensure all ingredients are in a single layer on the baking sheet to achieve a roasting effect rather than steaming. Turkey bacon serves as an excellent pork-free substitute for smoky flavor. You can add extra aromatics like fresh thyme if desired.