This easy sheet pan dinner features juicy, flavorful chicken thighs roasted with brussels sprouts, onions, and garlic for a one-pan meal that’s simple, hearty, and delicious. Perfect for busy weeknights, this recipe delivers crispy chicken skin, tender vegetables, and bold seasoning with minimal cleanup.

Ingredients

2 pounds (900 g) bone-in, skin-on chicken thighs (about 6 pieces)
3 tablespoons olive oil, divided
1 tablespoon Italian seasoning
1 teaspoon salt, divided
¼ teaspoon ground black pepper
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon stone ground mustard
10 ounces (300 g) brussels sprouts, trimmed and halved
1 red onion, cut into 8 wedges
6 garlic cloves, peeled

Instructions

Step 1 – Marinate the Chicken

Place chicken thighs in a large bowl.
Add 1 tablespoon olive oil, Italian seasoning, ½ teaspoon salt, pepper, lemon juice, Dijon mustard, and stone ground mustard.
Toss until chicken is evenly coated. Cover and refrigerate for at least 30 minutes.

Step 2 – Prepare the Vegetables

On a large sheet pan, arrange the brussels sprouts, red onion wedges, and garlic cloves.
Drizzle with the remaining olive oil and season with the remaining ½ teaspoon salt and black pepper. Toss to coat well.

Step 3 – Roast the Chicken and Vegetables

Using tongs, place the marinated chicken thighs skin-side up on top of the vegetables.
Roast in a preheated oven at 400°F (200°C) for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
For extra crispy skin, place under the broiler for 2–3 minutes before serving.

Why You’ll Love This Recipe

One pan = less cleanup and more convenience.
Juicy, tender chicken with golden, crispy skin.
Balanced with roasted vegetables for a wholesome meal.
Great for weeknights, meal prep, or family dinners.

Tips

Pat chicken dry before marinating for crispier skin.
Marinate for a few hours (or overnight) for deeper flavor.
Spread ingredients evenly on the sheet pan so they roast instead of steam.
Use a meat thermometer to avoid overcooking—165°F (74°C) is perfect.

Variations and Substitutions

Vegetables: Swap brussels sprouts for broccoli, carrots, sweet potatoes, or zucchini.
Mustard: Use honey mustard for a touch of sweetness.
Seasoning: Try smoked paprika or garlic powder in place of Italian seasoning.
Protein: Substitute with bone-in chicken drumsticks or breasts (adjust cooking time).

FAQs

Can I use boneless chicken thighs?
Yes, but reduce cooking time to 20–25 minutes, since they cook faster.

Do I need to cover the sheet pan?
No, roasting uncovered gives the best crispy texture.

How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes.

Serving

Serve with mashed potatoes, rice, or quinoa.
Pair with a fresh green salad or roasted vegetables.
Drizzle with extra pan juices for added flavor.

Suggestions

Line your sheet pan with parchment paper for easier cleanup.
Double the recipe for meal prep—it reheats beautifully.
Add lemon wedges to the pan before roasting for extra citrusy brightness.