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Roasted chicken thigh with brussels sprouts and lemons on a sheet pan, closeup

Chicken and Brussel Sprouts

Becky
Chicken and Brussel Sprouts, plus a few other simple ingredients, create an easy sheet pan chicken dinner that is delicious, flavorful, and quick.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Marinating Time 20 minutes
Total Time 1 hour 15 minutes
Course Low Carb Keto Recipes
Cuisine American
Servings 8 Servings
Calories 369 kcal

Equipment

Rimmed Baking Sheet
Rimmed Baking Sheet

Ingredients
  

  • ¼ cup olive oil
  • 2 tablespoons dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 cloves minced garlic
  • 8 chicken thighs bone-in and skin on (2.5-3 lbs)
  • 1 lb brussels sprouts trimmed and halved
  • 1 small red onion sliced
  • ½ lemon thinly sliced

Instructions
 

  • Preheat the oven to 425F. 
  • In a small bowl, whisk together the olive oil, dijon mustard, lemon juice, fresh thyme, salt, ground black pepper and minced garlic until combined. 
  • Add the chicken thighs to a large bowl. Pour ⅔ of the olive oil mixture over the chicken thighs. Toss until the chicken is completely coated. Let the chicken marinate in the refrigerator for at least 20 minutes (6 hours is best). 
  • Place the brussels sprouts, sliced red onion and sliced lemon in a medium bowl. Toss with the remaining olive oil mixture until well coated. 
  • Pour the vegetables out onto a baking sheet. 
  • Once the chicken has finished marinating, nestle the chicken thighs into the vegetables. 
  • Bake at 425F for 30-40 minutes, until the chicken reaches an internal temperature of 165F. For crispy skin, turn the oven to broil for 3-5 minutes at the end.

Video

Notes

  • I prefer bone-in skin-on chicken for this recipe as it creates a really juicy and flavorful chicken. If you use a different cut of chicken, you may need to adjust the cook time accordingly. 
  • For extra crispy skin, broil the chicken for 3-5 minutes at the end of the baking time. 
  • If you do not like red onion, a yellow onion or sweet onion works just as well. 
  • If you love a more intense lemon flavor, add the chopped up zest of one lemon to your marinade.

Nutrition

Serving: 1Calories: 369kcalCarbohydrates: 6gProtein: 32gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 19gCholesterol: 166mgSodium: 486mgFiber: 2gSugar: 2g
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