by Diana Rattray
Sheet pan dinners make weeknight meal prep a breeze, and cleanup is just as easy. The chicken thighs are browned to crisp the skin and then they’re roasted to perfection with brussels sprouts, cubed apples, carrots, and shallots. A simple honey mustard glaze flavors the chicken thighs and complements the combination of apples and sprouts nicely.
I used bone-in chicken thighs with skin because I like the crispy skin. If you use boneless thighs, you can skip the stovetop browning. I used carrots to add extra color to the meal, but butternut squash or sweet potatoes would be a great alternative. Or add color with strips of red bell peppers. Split chicken breasts may take 5 to 10 minutes longer depending on their size.
Can I use boneless thighs in the recipe?
Absolutely! While you won’t have the crispy skin, boneless chicken thighs will cut prep time because there’s no need to brown them. Just arrange them on the baking sheet with the prepared vegetables, brush with the honey mustard mixture, and bake until they reach at least 165 F and the vegetables are tender.
How To Store and Reheat Leftovers
- Transfer the cooled chicken and vegetables to a shallow airtight container and refrigerate. Enjoy the leftover chicken and vegetables within 3 to 4 days.
- Reheat the leftovers on a lightly oiled baking sheet in a 350 F oven for 15 to 20 minutes, until hot.
Sheet Pan Chicken Thighs and Brussels Sprouts
In this easy sheet pan meal, crispy chicken thighs roast to perfection with Brussels sprouts, apples, carrots, and shallots are roasted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Chicken, Brussels Sprouts
- Method: Sheet Pan
Ingredients
- 3 tablespoons olive oil, divided
- 4 chicken thighs, with bone and skin
- Kosher salt and freshly ground black pepper, to taste
- 2 apples, cored and cut into cubes
- 1 pound Brussels sprouts, trimmed and halved
- 2 shallots, peeled and sliced
- 1/2 teaspoon garlic powder
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
Instructions
- Heat the oven to 375 F. Line a baking sheet with a sheet of parchment paper or foil.
- Pat the chicken with paper towels to dry and sprinkle lightly with salt and pepper.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken thighs to the pan, skin-side down, and cook for 5 to 7 minutes, until browned. Turn the chicken thighs over and continue to cook for 1 minute longer.
- Meanwhile, while the chicken thighs are cooking, prepare the remaining ingredients. Put the cubed apples, trimmed spouts, and shallots in a large bowl. Add 1/2 teaspoon of garlic powder and toss with the remaining 2 tablespoons of olive oil.
- In a small bowl or cup, combine the mustard and honey; mix well.
- Transfer the vegetables to the baking sheet and sprinkle with salt and pepper. Place the chicken thighs on the baking sheet, skin-side up, and brush lightly with the honey mustard mixture.
- Roast for 25 to 35 minutes, until the chicken thighs reach at least 165 F on an instant-read thermometer.
