Sheet Pan Chicken Thighs and Brussels Sprouts
Crispy roasted chicken thighs with apples and Brussels sprouts — a flavorful one-pan meal with an easy glaze.
This easy sheet pan chicken dinner brings together crispy skin-on thighs with a colorful mix of apples, Brussels sprouts, carrots, and shallots. A quick sear helps the chicken skin brown before everything finishes roasting in the oven with a sweet and tangy honey mustard glaze.
It’s the kind of meal that looks impressive but requires very little cleanup — and you can customize the vegetables to suit the season or what’s in your fridge.
Why You’ll Love It
One pan, no hassle. Everything roasts together on a single baking sheet for easy prep and cleanup.
Crispy and flavorful. Searing the thighs adds rich flavor and texture, while the glaze ties everything together.
Seasonal and flexible. Apples and Brussels sprouts pair perfectly, but you can mix it up with squash or sweet potatoes.
Weeknight-friendly. Quick to prepare and easily adaptable with boneless thighs or your favorite vegetables.
How to Make Sheet Pan Chicken Thighs and Brussels Sprouts
- Preheat the oven and line a sheet pan with parchment or foil.
- Pat the chicken thighs dry and season with salt and pepper.
- Brown the chicken thighs skin-side down in a skillet until golden, then turn briefly and remove from the pan.
- Toss the apples, Brussels sprouts, shallots, and carrots (if using) with garlic powder, olive oil, salt, and pepper.
- Whisk together the honey and Dijon mustard in a small bowl.
- Spread the vegetables on the sheet pan, top with the chicken, and brush the chicken with the honey mustard.
- Roast until the chicken is cooked through and the vegetables are tender and caramelized. While chicken is safe to eat at 165°F, bone-in thighs are juicier and more tender when cooked to 175°F to 190°F.
⏲️ Make-Ahead Tip
Prep the vegetables and glaze up to a day ahead and store them in separate containers in the fridge. If using bone-in thighs, sear them just before roasting for best results.
Recipe Variations
- Use boneless chicken thighs. Skip the stovetop browning and season the boneless thighs. Brush them with the honey mustard mixture and roast with the vegetables.
- Swap in other vegetables. Try butternut squash, sweet potatoes, red bell pepper strips, or small wedges of cabbage.
- Make it spicy. Add a pinch of crushed red pepper or a splash of hot sauce to the glaze.
- Use chicken breasts. Split chicken breasts can be used, but may take 5 to 10 minutes longer to cook through.
- Make it sweeter. Use maple syrup instead of honey, or add sliced pears alongside the apples.
Serving Suggestions
- Serve with crusty bread to soak up the juices. Focaccia is an excellent choice.
- Pair with a side salad for a complete, colorful plate with a fresh component.
- Add a dollop of Dijon or extra glaze on the side for dipping.
How to Store and Reheat
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Freeze: Freeze cooked chicken and vegetables separately in freezer-safe containers for up to 2 months. Thaw overnight before reheating.
Reheat: Reheat on a baking sheet in a 350°F oven until warmed through. A brief broil will help re-crisp the chicken skin.
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: Roast
- Cuisine: American
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)
- 2 carrots (sliced, optional)
- 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
- Preheat the oven and prep the pan. Heat the oven to 375°F. Line a baking sheet with a sheet of parchment paper or foil.
- Prep the chicken. Pat the chicken with paper towels to dry and sprinkle lightly with salt and pepper.
- Brown the chicken thighs. 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.
- Prepare the vegetables. Meanwhile, while the chicken thighs are cooking, prepare the remaining ingredients. Put the cubed apples, trimmed spouts, carrots (if using), and shallots in a large bowl. Add 1/2 teaspoon of garlic powder and toss with the remaining 2 tablespoons of olive oil.
- Make the honey mustard. In a small bowl or cup, combine the mustard and honey; mix well.
- Arrange on the sheet pan. 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. Roast for 25 to 35 minutes, until the chicken thighs reach at least 165°F on an instant-read thermometer.
Nutrition
- Serving Size:
- Calories: 392
- Sugar: 16.7 g
- Sodium: 269.5 mg
- Fat: 17.2 g
- Carbohydrates: 28.5 g
- Fiber: 6.8 g
- Protein: 33.6 g
