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Chicken & Roasted Brussels Sprouts - Simple, Satisfying, Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds of chicken thighs (boneless, skin-on if you can find them) or chicken breasts
  • Brussels sprouts: 1.5 pounds, trimmed and halved
  • Olive oil: 3–4 tablespoons
  • Garlic: 3–4 cloves, minced
  • Lemon: 1, for zest and juice
  • Dry seasonings: Kosher salt, black pepper, smoked paprika, garlic powder, red pepper flakes (optional)
  • Fresh herbs (optional but recommended): Thyme, rosemary, or parsley
  • Honey or maple syrup (optional): 1–2 teaspoons to finish the sprouts
  • Parmesan (optional): Freshly grated, for serving

Method
 

  1. Preheat and prep: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. Season the sprouts: Toss halved Brussels sprouts with 2 tablespoons olive oil, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread cut-side down on half the sheet pan for better caramelization.
  3. Season the chicken: Pat the chicken dry. Drizzle with 1–2 tablespoons olive oil and season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. Add red pepper flakes if you like heat. Zest half the lemon over the chicken.
  4. Arrange on the pan: Place the chicken on the other half of the sheet pan. If using bone-in pieces, give them a little extra space for even browning.
  5. Roast: Bake for 18–22 minutes for boneless thighs or breasts, 25–35 minutes for bone-in pieces. Stir the sprouts halfway through to brown both sides.
  6. Check doneness: The chicken should reach an internal temperature of 165°F (74°C). The sprouts should be tender with browned edges.
  7. Finish with brightness: Squeeze the lemon over everything. If you want a touch of sweetness, drizzle 1–2 teaspoons honey over the sprouts and toss. Add chopped herbs and a sprinkle of Parmesan if desired.
  8. Rest and serve: Let the chicken rest for 5 minutes. Serve with the roasted sprouts and any pan juices spooned over the top.