Get dinner on the table in a flash with this sheet pan lemon chicken with brussels sprouts! Not only is this recipe easy and delicious but clean up is a breeze too.
As a busy mom of two, I’m all about easy dinner wins. I really love using my instant pot and crockpot but sometimes my trusted sheet pan is all I need! Sheet pan dinners are easy, tasty, and I love that there is very little mess.
This recipe calls for chicken thighs (if you have been ignoring chicken thighs, please stop!! They are so flavorful) but you can substitute chicken breast if that’s what you have on hand.
Ingredients needed
To make this recipe, you will need:
- Olive oil: I recommend using extra virgin olive oil.
- Lemon: You will need both the zest and juice of two large lemons.
- Boneless and skinless chicken thighs: You will need about 1 ½ to 2 pounds which is usually 4 to 6 chicken thighs. You can also substitute 3 large chicken breast, if desired.
- Brussels sprouts: You’ll need about 16 ounces (about one pound) of brussels sprouts, washed and halved.
- Garlic: I recommend using fresh garlic, if possible.
- Red pepper flakes, dried parsley, onion powder, salt and pepper: To season the chicken and brussels sprouts with.
How to make
Preheat your oven to 400 degrees.
Pour about one teaspoon of olive oil on your sheet pan to grease it.
In a small bowl combine the parsley, red pepper, onion powder, minced garlic, salt and pepper. Mix well.
Add the brussels sprouts and chicken to a large bowl. Pour the olive oil over them.
Add the lemon juice and lemon zest to the bowl and toss well.
Place the chicken and brussels sprouts on the sheet pan and then sprinkle the spice mix over them as evenly as possible.
Garnish with leftover lemon slices.
Bake in a preheated oven for 35-45 minutes (chicken should reach an internal temperature of 165 degrees). The chicken juices should run clear.
Tips
- Use fresh lemon zest and juice for the best results.
- Preheat your oven completely before cooking.
Other easy weeknight chicken dinner ideas:
- Instant Pot Lemon Rosemary Chicken Thighs
- Sheet Pan Chicken Drumsticks and Potatoes
- Crockpot Bruschetta Chicken
- Instant Pot Hawaiian Chicken Thighs
Sheet Pan Lemon Chicken with Brussels Sprouts
Equipment
- Sheet pan
Ingredients
- 4-6 boneless and skinless chicken thighs (about 1 ½ to 2 pounds) may also substitute chicken breast, if desired.
- ⅓ cup olive oil extra virgin
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 16 ounces brussels sprouts about one pound
- 1 teaspoon dried parsley
- ½ teaspoon red pepper flakes or to taste
- 1 teaspoon onion powder
- 1 tablespoon minced garlic
- salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees.
- Pour about one teaspoon of olive oil on your sheet pan to grease it.
- In a small bowl combine the parsley, red pepper, onion powder, minced garlic, salt and pepper. Mix well.
- Add the brussels sprouts and chicken to a large bowl. Pour the olive oil over them.
- Add the lemon juice and lemon zest to the bowl and toss well.
- Place the chicken and brussels sprouts on the sheet pan and then sprinkle the spice mix over them as evenly as possible.
- Garnish with leftover lemon slices.
- Bake in a preheated oven for 35-45 minutes (chicken should reach an internal temperature of 165 degrees). The chicken juices should run clear.
Jamie
So delicious and easy to make!
Leslie
So easy & so delicious!
Jeri
This sheet pan dinner was easy and delicious! Great flavour too!
Sabrina
Sheet pan dinners are my favourite and I love the lemon in this one!
Colleen
This is the perfect lazy night dinner!
Sunrita
Love the simplicity and ease of this.
Sue
Sheet pan dinner for the win!
Lindsay Howerton-Hastings
This is so good! Can’t wait to make it again.