An easy sheet pan dinner, full of flavor that can be easily customized to your tastes. The secret is roasting at a high temperature, allowing the water to steam out, leaving all that concentrated, yummy flavor.

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
35 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Clean and trim fat from chicken. Pat dry with paper towels. Place in a large bowl with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, salt, and pepper. Toss together with your hands and allow to marinate at room temperature, tossing occasionally, for at least 30 minutes.

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  • Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.

  • Pour chicken and vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture.

  • Roast in the preheated oven until thighs are browned, crispy, and no longer pink in the centers, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before serving.

Nutrition Facts

466 calories; protein 32.3g; carbohydrates 23.2g; fat 26.2g; cholesterol 97mg; sodium 303.9mg. Full Nutrition
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Reviews

Rating: 5 stars
02/26/2021
big hit, none left over, very easy to make. I doubled the sausage, one mild and one spicy. Next time will try to add some vinegar, maybe basalmic, or a basalmic glaze, to bring out more of the brussel sprouts Read More
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