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5
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12
votes
Sheet Pan Lemon Chicken with Brussels Sprouts
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.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Dinner
Cuisine:
American
Servings:
4
servings
Calories:
353
kcal
Author:
Audrey
Cost:
$10
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.
Notes
Nutritional information is an estimate only.
Nutrition
Serving:
1
serving
|
Calories:
353
kcal
|
Carbohydrates:
13
g
|
Protein:
26
g
|
Fat:
23
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
15
g
|
Trans Fat:
0.02
g
|
Cholesterol:
107
mg
|
Sodium:
135
mg
|
Potassium:
757
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
959
IU
|
Vitamin C:
107
mg
|
Calcium:
70
mg
|
Iron:
3
mg