Sheet Pan Crispy Garlic Parmesan Chicken with Brussels Sprouts

Sheet Pan Crispy Garlic Parmesan Chicken with Brussels Sprouts

Golden chicken thighs and caramelized Brussels sprouts roast together on one pan for an easy weeknight dinner.

Total 55 min Makes 4 servings Calories 430/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Dairy

Bone-in chicken thighs are rubbed with garlic and Parmesan, then roasted alongside halved Brussels sprouts until the skin turns crisp and the sprouts char at the edges. The sprouts soak up the savory drippings as everything cooks together, making cleanup minimal. It's a straightforward dinner suited for busy weeknights or a low-fuss Sunday meal.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried Italian herb blend
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon red pepper flakes
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh parsley, chopped

Method

  1. Preheat the oven to 425°F and line a 9x13-inch rimmed sheet pan with foil or parchment for easier cleanup.

  2. Pat the chicken thighs dry with paper towels to help the skin crisp during roasting.

  3. In a small bowl, stir together 2 tablespoons olive oil, garlic, Parmesan, smoked paprika, Italian herb blend, salt, black pepper, and red pepper flakes to form a paste.

  4. Rub the garlic Parmesan mixture evenly over and under the skin of the chicken thighs.

  5. In a large bowl, toss the halved Brussels sprouts with the remaining 1 tablespoon olive oil, a pinch of salt, and a pinch of pepper.

  6. Arrange the chicken thighs skin-side up on one side of the sheet pan and spread the Brussels sprouts cut-side down on the other side.

  7. Roast until the chicken skin is golden and crisp and a thermometer inserted into the thickest part reads 165°F, and the Brussels sprouts are tender and charred at the edges.

  8. Remove the pan from the oven and let the chicken rest for 5 minutes.

  9. Squeeze fresh lemon wedges over the chicken and Brussels sprouts, sprinkle with chopped parsley, and serve.

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    Sheet Pan Crispy Garlic Parmesan Chicken with Brussels Sprouts

    Bone-in chicken thighs are rubbed with garlic and Parmesan, then roasted alongside halved Brussels sprouts until the skin turns crisp and the sprouts char at the edges. The sprouts soak up the savory drippings as everything cooks together, making cleanup minimal. It's a straightforward dinner suited for busy weeknights or a low-fuss Sunday meal.

    55 min 4 servings 430 cal

    Ingredients

    • 4 bone-in, skin-on chicken thighs
    • 1 1/2 pounds Brussels sprouts, trimmed and halved
    • 3 tablespoons olive oil, divided
    • 4 cloves garlic, minced
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried Italian herb blend
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1/4 teaspoon red pepper flakes
    • 1 lemon, cut into wedges
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Preheat the oven to 425°F and line a 9x13-inch rimmed sheet pan with foil or parchment for easier cleanup.

    2. 2

      Pat the chicken thighs dry with paper towels to help the skin crisp during roasting.

    3. 3

      In a small bowl, stir together 2 tablespoons olive oil, garlic, Parmesan, smoked paprika, Italian herb blend, salt, black pepper, and red pepper flakes to form a paste.

    4. 4

      Rub the garlic Parmesan mixture evenly over and under the skin of the chicken thighs.

    5. 5

      In a large bowl, toss the halved Brussels sprouts with the remaining 1 tablespoon olive oil, a pinch of salt, and a pinch of pepper.

    6. 6

      Arrange the chicken thighs skin-side up on one side of the sheet pan and spread the Brussels sprouts cut-side down on the other side.

    7. 7

      Roast until the chicken skin is golden and crisp and a thermometer inserted into the thickest part reads 165°F, and the Brussels sprouts are tender and charred at the edges.

    8. 8

      Remove the pan from the oven and let the chicken rest for 5 minutes.

    9. 9

      Squeeze fresh lemon wedges over the chicken and Brussels sprouts, sprinkle with chopped parsley, and serve.