Sheet Pan Chicken Thighs
Bone-in, skin-on chicken thighs roasted on a sheet pan with Brussels sprouts, red onion, and garlic, seasoned with mustard, lemon, and Italian seasoning.
Equipment
- half-sheet pan
- Glass mixing bowl
- Kitchen Thermometer
Ingredients
Ingredients
- ?2 pounds 900 gramschicken thighs(about 6) bone-in, skin-on
- ?3 tablespoonsolive oildivided
- ?1 tablespoonItalian seasoning
- ?1 teaspoonsaltdivided
- ?1/4 teaspoonground black pepper
- ?2 tablespoonsfresh lemon juice
- ?1 tablespoonDijon mustard
- ?1 tablespoonstone ground mustard
- ?10 ounces 300 gramsbrussels sproutstrimmed
- ?1 red onionsliced into 8 wedges
- ?6 clovesgarlic
Instructions
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, add the 2 pounds (900 g) chicken thighs and combine with 1 tablespoon olive oil, 1 tablespoon Italian seasoning, 1/2 teaspoon of the salt (from the 1 teaspoon), half of the 1/4 teaspoon ground black pepper (divide the pepper), 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, and 1 tablespoon stone-ground mustard. Toss to coat the chicken evenly, cover, and refrigerate to marinate for at least 30 minutes.
- While the chicken marinates, trim the 10 ounces (300 g) Brussels sprouts and halve them. Place the halved Brussels sprouts, the red onion wedges, and the 6 whole garlic cloves on a rimmed sheet pan in a single layer with some space for the chicken.
- Drizzle the vegetables with the remaining 2 tablespoons olive oil and sprinkle with the remaining 1/2 teaspoon salt and the other half of the 1/4 teaspoon ground black pepper. Toss or use your hands to coat the vegetables evenly and spread them out so they form an even layer on the sheet pan.
- Remove the chicken from the marinade and arrange the thighs skin-side up on the sheet pan among the vegetables (do not overlap pieces).
- Bake the sheet pan uncovered at 400°F (200°C) for 30–35 minutes, until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender.
- If you want crispier, browned skin, switch the oven to broil and broil the chicken for 2–4 minutes, watching closely to prevent burning. Remove from the oven and let rest a few minutes before serving.
Notes
The longer you marinate the chicken, the more flavorful the chicken will be.I recommend marinating the chicken for at least 30 minutes, and up to 48 hours in the fridge. If you’re running out of time, you can skip the marinating process.
I don’t recommend using chicken breasts in this recipeas they tend to dry out. So use chicken thighs instead to get juicy and nice chicken.
Check the doneness of the chicken thighsby inserting a kitchen thermometer in the center of the chicken (not in the bone), and it should read 165°F (75°C).
I like to add garlic cloves with the peel on, roast them and they will caramelize and become sweet. When serving, squeeze them out, and enjoy!
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze pre-portioned in freezer bags for up to 2 months.
Cut off the stem end and remove any yellow/brown outer leaves.
If the brussels sprouts are small, leave them as a whole. If they’re medium in size, cut into halves. If large, cut into quarters.
I don’t recommend using chicken breasts in this recipeas they tend to dry out. So use chicken thighs instead to get juicy and nice chicken.
Check the doneness of the chicken thighsby inserting a kitchen thermometer in the center of the chicken (not in the bone), and it should read 165°F (75°C).
I like to add garlic cloves with the peel on, roast them and they will caramelize and become sweet. When serving, squeeze them out, and enjoy!
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze pre-portioned in freezer bags for up to 2 months.
Cut off the stem end and remove any yellow/brown outer leaves.
If the brussels sprouts are small, leave them as a whole. If they’re medium in size, cut into halves. If large, cut into quarters.