Sheet Pan Roasted Chicken Thighs with Brussels Sprouts

Name: Sheet Pan Roasted Chicken Thighs with Brussels Sprouts
Prep time: 20 min
Cook time: 25 min
Total time: 80 min
Ingredients: 4 (5 ounce) skin-on, bone-in chicken thighs; 1 pound Brussels sprouts, halved; 0.5 cup dry white wine; 1 (3.5 ounce) link Italian sausage, sliced; 3 large shallots, sliced; 1 medium lemon, thinly sliced; 4 cloves garlic, sliced; 2 tablespoons olive oil, or as needed; 1 teaspoon chopped fresh rosemary, or to taste; 1 teaspoon fennel seeds, or to taste; 1 teaspoon chopped fresh thyme, or to taste; 1 teaspoon chopped fresh sage, or to taste; sea salt and freshly ground black pepper to taste; nonstick cooking spray

4.7

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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.

Recipe by Jewelzee

Published on November 11, 2020

2

Prep Time:

20 mins

Cook Time:

25 mins

Additional Time:

35 mins

Total Time:

1 hrs 20 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

4 (5 ounce) skin-on, bone-in chicken thighs
1 pound Brussels sprouts, halved
½ cup dry white wine
1 (3.5 ounce) link Italian sausage, sliced
3 large shallots, sliced
1 medium lemon, thinly sliced
4 cloves garlic, sliced
2 tablespoons olive oil, or as needed
1 teaspoon chopped fresh rosemary, or to taste
1 teaspoon fennel seeds, or to taste
1 teaspoon chopped fresh thyme, or to taste
1 teaspoon chopped fresh sage, or to taste
sea salt and freshly ground black pepper to taste
nonstick cooking spray

Directions

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.
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 (per serving)

466	Calories
26g	Fat
23g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 466
% Daily Value *
Total Fat 26g	34%
Saturated Fat 7g	33%
Cholesterol 97mg	32%
Sodium 304mg	13%
Total Carbohydrate 23g	8%
Dietary Fiber 6g	22%
Total Sugars 4g
Protein 32g
Vitamin C 121mg	604%
Calcium 111mg	9%
Iron 4mg	23%
Potassium 931mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.