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
Scale
- 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.