Sheet Pan Chicken & Brussels Sprouts

Boneless, skinless chicken thighs and fresh-from-the-garden Brussels sprouts together at last – what a great pair they make! 

My husband is not a huge fan of Brussels sprouts but they somehow make it to his plate from time to time. Now that my winter garden has finally produced a substantial batch of Brussels sprouts, they are absolutely going to show up for dinner. Rather than just blanch and freeze them, I decided to do a sheet pan dinner with the chicken thighs I already had in the fridge. Most of the time I steam vegetables but, hoping to tempt my husband a bit, I decided to season them similar to the way I make Seasoned Oven-Roasted Potatoes, which he loves. He still doesn’t love Brussels sprouts but he ate every last one!

Sheet Pan Chicken and Brussels Sprouts
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

One-pan cleanup is my favorite after-dinner activity and lining the pan with Reynolds nonstick foil makes it even easier. This chicken thigh and Brussels sprouts recipe made dinner extra-simple.

Course: Main Course
Cuisine: American
Servings: 4 people
Author: WW
Ingredients
  • 20 ea. Brussels sprouts cut in half lengthwise
  • 4 ea. boneless, skinless chicken thighs
  • 1 pkg. garlic and herb dry dressing mix I used Good Seasons® Garlic & Herb dressing mix
  • olive oil nonstick spray
  • 2 oz. shredded Parmesan cheese
Instructions
  1. Preheat oven to 350 F. Line a large cookie sheet with nonstick foil.

  2. Place the Brussels sprouts halves in a gallon zip-lock bag, and spray with olive oil nonstick spray.

  3. Close bag and shake to coat sprouts with olive oil. 

  4. Open zip-lock bag. Shake package of dressing mix, then open and sprinkle about 2/3 of the contents over the sprouts. 

  5. Close bag and shake to coat sprouts with dressing mix. Distribute sprouts over half the cookie sheet.

  6. Rinse chicken thighs, shake off excess water, and place in the zip-lock bag. 

  7. Add the rest of the dry dressing mix. Close bag and shake to coat chicken.

  8. Place the chicken thighs on the other half of the cookie sheet. 

  9. Lightly sprinkle Parmesan cheese over Brussels sprouts

  10. Roast for 20-25 minutes, or until chicken thighs are cooked through and Brussels sprouts are tender. 

Recipe Notes

-Depending on the size of the chicken thighs and the appetites involved, this may only serve 2 people.

©2018 Warrior Woman's Kitchen

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