Sheet Pan Chicken Thighs
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!
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 6
Ingredients :
- 2 pounds (900 grams) chicken thighs (about 6) bone-in, skin-on
- 3 tablespoons olive oil divided
- 1 tablespoon Italian seasoning
- 1 teaspoon salt divided
- ¼ teaspoon ground black pepper
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon grainy mustard
- 10 ounces (300 grams) brussels sprouts trimmed
- 1 red onion sliced into 8 wedges
- 6 cloves garlic
Sheet Pan Chicken Thighs
Instructions :
- 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 grainy 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 200°C (400°F) for 30-35 minutes. Then crisp the skin up and brown it under the broiler for a few minutes.
Notes :
- 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 165F (75C).
- I like to add garlic cloves with 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.
Nutrition :
Calories: 432kcal | Carbohydrates: 9g | Protein: 27g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 574mg | Potassium: 543mg | Fiber: 3g | Sugar: 2g | Vitamin A: 488IU | Vitamin C: 44mg | Calcium: 55mg | Iron: 2mg
Other recipes Main Dishes : Here
