Sheet Pan Chicken and Brussels Sprouts

Name: Sheet Pan Chicken and Brussels Sprouts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 (bone-in, skin-on, 6 oz each) chicken thighs; 1 lb, trimmed and halved Brussels sprouts; 1 lemon; 3 cloves, minced garlic; 1 tbsp fresh, chopped rosemary; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper

Crispy chicken thighs and caramelized Brussels sprouts roasted together with lemon and rosemary for a one-pan wonder that's both simple and flavorful.

Cuisine: American

Category: Whole30

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

4 (bone-in, skin-on, 6 oz each) chicken thighs
1 lb, trimmed and halved Brussels sprouts
1 lemon
3 cloves, minced garlic
1 tbsp fresh, chopped rosemary
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F. Place 1 lb trimmed and halved Brussels sprouts on a baking sheet and drizzle with 1 tbsp olive oil, then sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Toss to coat and spread in a single layer.
Step 2: Season 4 (6 oz) bone-in, skin-on chicken thighs with 1/4 tsp salt, 1/8 tsp black pepper, 3 minced garlic cloves, and 1 tbsp chopped fresh rosemary. Arrange lemon slices on top of the chicken.
Step 3: Place chicken thighs on the baking sheet with the Brussels sprouts and roast for 35-40 minutes until the chicken is golden and the sprouts are crispy and tender.