This delicious sheet pan meal combines juicy chicken thighs with tender Brussels sprouts, all coated in a tangy lemon garlic butter sauce. The straightforward nature of this recipe makes it suitable for a quick weeknight dinner or a hassle-free meal prep option. With minimal cleanup and simple ingredients, this dish provides a delightful and tasty meal that is sure to become a household staple. The blend of zesty lemon, savory garlic, and rich butter results in a delectable flavor profile that will encourage second servings.

Ingredients

• 4 medium chicken thighs
• 1 lb Brussels sprouts, halved
• 1/4 cup butter, melted
• 2 Tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp dried thyme

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the melted butter, lemon juice, minced garlic, and dried thyme until well combined.
3. Arrange the chicken thighs and halved Brussels sprouts on a sheet pan lined with parchment paper.
4. Evenly drizzle the lemon garlic butter mixture over the chicken and Brussels sprouts, ensuring they are fully coated.
5. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through to 165°F (75°C) and the Brussels sprouts are tender.

Keywords: Sheet Pan, Chicken, Brussels Sprouts, Dinner, American

Spice Rack: Salt, Pepper, Dried Thyme

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