Lemony Rosemary Sheet Pan Chicken with Brussels Sprouts & Potatoes

This Lemony Rosemary Sheet Pan Chicken with Brussels Sprouts & Potatoes the perfect weeknight recipe that results in maximum flavor and minimal dishes! It is truly a family favorite!

When it comes to weeknight dinner ideas, sheet pan meals are always a great option. You typically only use one pan, which makes clean-up a breeze, and the oven does all of the work! It doesn’t get much better than that!

More Sheet Pan Recipes:

• Sheet Pan Teriyaki Ginger Sesame Chicken & Broccoli 
• Sheet Pan Glazed Honey Pork Chops with Sweet Potatoes & Apples
• Sheet Pan Eggs with Asparagus & Bacon

Another great thing about sheet pan meals is that you can put together almost any veggie/protein combo and it will turn out great! For this sheet pan meal, I decided to do a combination of chicken thighs, potatoes, and Brussels sprouts.

As a kid, I was always afraid to try Brussels sprouts because they seemed to be the villain in almost every sitcom! I’m serious lol! These sitcoms would show kids sitting at the table with a plate of Brussels sprouts in front of them, and with a disgusted look on their faces. I was terrified to try them after seeing that lol—but as an adult, I’ve grown to love them, especially in this recipe!

More Sheet Pan Recipes:

• Sheet Pan Teriyaki Ginger Sesame Chicken & Broccoli 
• Sheet Pan Glazed Honey Pork Chops with Sweet Potatoes & Apples
• Sheet Pan Eggs with Asparagus & Bacon

How to Make Sheet Pan Chicken & Veggies

Instead of using chicken breasts like I normally do, I decided to use bone-in, skin-on chicken thighs. Chicken thighs are nice and juicy, and perfect for sheet pan recipes. They take a lot less time to cook, and the skin adds some delicious flavor.

To get your chicken and veggies nice and crispy, set your oven to 425°F. Grease a large baking sheet with cooking spray, or line the pan with aluminum foil for easy clean up. In a large bowl, whisk together ¼ cup of the olive oil, the juice of one lemon, rosemary, garlic powder, and salt & pepper.

More Sheet Pan Recipes:

• Sheet Pan Teriyaki Ginger Sesame Chicken & Broccoli 
• Sheet Pan Glazed Honey Pork Chops with Sweet Potatoes & Apples
• Sheet Pan Eggs with Asparagus & Bacon

Add the veggies to the bowl and give them a good toss. Arrange them onto the sheet pan. Next, dip the chicken thighs into the sauce and place them onto the baking sheet; making sure to arrange the veggies around the chicken so that everything can cook evenly. Sprinkle with additional seasonings, if desired, and bake for about 30 to 35 minutes, or until the chicken is golden brown and has an internal temperature of 165°F. The edges of the Brussels sprouts should be lightly browned and crispy.

When done, squeeze a couple of lemon wedges onto the finished dish and garnish with fresh rosemary! Yum!

More Sheet Pan Recipes:

Once you try a sheet pan recipe, you’ll want a new one for every night of the week! Try incorporating one of these delicious dishes into your next weekly meal plan:

• Sheet Pan Teriyaki Ginger Sesame Chicken & Broccoli 
• Sheet Pan Glazed Honey Pork Chops with Sweet Potatoes & Apples
• Sheet Pan Eggs with Asparagus & Bacon

Print Pin

4 from 1 vote

Lemony Rosemary Sheet Pan Chicken with Brussels Sprouts & Potatoes

Servings 6

Author Beautiful Eats & Things

Ingredients

• 3 pounds bone-in skin-on chicken thighs (about 6 medium thighs)
• 1 and ½ pounds Brussels sprouts cut in half
• 1 pound baby potatoes
• ¼ cup extra virgin olive oil
• Juice of 1 lemon
• Fresh rosemary
• 1 tablespoon garlic powder
• Salt & pepper to taste

Instructions

• Preheat the oven to 425°F. Grease a large baking sheet with cooking spray or line the pan with aluminum foil for easy clean up.
• In a large bowl, whisk together ¼ cup of the olive oil, the juice of one lemon, rosemary, garlic powder, and salt & pepper. Add the veggies to the bowl and give them a good toss. Arrange them onto the sheet pan.
• Next, dip the chicken thighs into the sauce and place them onto the baking sheet; making sure to arrange the veggies around the chicken so that everything can cook evenly. Sprinkle with additional garlic powder and salt & pepper, if desired, and bake for about 30 to 35 minutes, or until the chicken is golden brown and has an internal temperature of 165°F.
• When done, squeeze a couple of lemon wedges onto the finished dish and garnish with fresh rosemary! Enjoy!

Notes

Nutrition
Calories: 498, Carbohydrates: 22g, Protein: 38g, Fat: 23g, Saturated Fat: 9g, Cholesterol: 189mg, Sodium: 277mg, Fiber: 7g, Sugar: 9g

More Sheet Pan Recipes:

• Sheet Pan Teriyaki Ginger Sesame Chicken & Broccoli 
• Sheet Pan Glazed Honey Pork Chops with Sweet Potatoes & Apples
• Sheet Pan Eggs with Asparagus & Bacon