Sheet Pan Chicken Dinner with Brussels Sprouts and Potatoes is an EASY and healthy, one-pan meal that is full of flavor! Chicken thighs, Brussels sprouts, and baby red potatoes are roasted in garlic and fresh rosemary for an easy sheet pan dinner that your family is sure to love and is simple enough to make on the busiest of nights!
This simple recipe for Sheet Pan Chicken Thighs is the perfect sheet pan meal AND solution when you need a healthy family dinner but are short on time to devote to a hands-on recipe. One pan, minimal ingredients, minimal effort, and dinner can do it’s thing in the oven–while you do the other million things you have on your plate.
Chicken thighs crisp up while staying moist and juicy, while the Brussels sprouts caramelize, and the potatoes get crispy on the outside and tender on the inside. This Chicken Thigh Sheet Pan meal is not fancy, complicated, or extravagant–just simple, wholesome ingredients that still produce incredible flavors.
- Chicken Thighs–Bone-in chicken legs, breasts, and thighs all work in this sheet pan chicken dinner. You can opt to leave the skin on or off. Do NOT use boneless chicken, as the meat will dry out before the vegetables get caramelized.
- Vegetables–Interchange with potatoes and Brussels sprouts for any hearty vegetable you like–sweet potato chunks, cubed russet potatoes, fresh broccoli, carrots. Just have all the vegetables be approximately the same size so they roast at the same rate (I recommend 1 to 1 1/2 inch chunks for all vegetables.)
How to Make Sheet Pan Chicken Thighs
Step One: Prepare Chicken and Vegetables
- Cut Brussels sprouts in half.
- If not using small baby potatoes, cut potatoes into 1 to 1 1/2 inch chunks.
- Place the Brussels sprouts and potatoes in the center or large sheet pan.
- Season with salt, pepper, rosemary, and olive oil. Toss to coat and spread out evenly on a sheet pan.
- Nestle chicken thighs on a sheet pan.
- Drizzle chicken with a bit of olive oil and season with salt and pepper.
Step Two: Roast
- Roast chicken and vegetables in the oven until chicken reaches an internal temperature of 165 degrees use a meat thermometer and vegetables are browned and tender.
- Let chicken rest for 5-10 minutes before serving.
More One Pan Dinner Recipes
- Easy One Pot Creamy Cajun Pasta
- One Pot Macaroni and Cheese
- Slow Cooker Pot Roast
- Tuscan Skillet Pork Chops
- Skillet Pork Tenderloin with Cabbage
Roasted Chicken Thighs with Vegetables
- 1 pound bone in, skin-on chicken thighs
- 1 pound baby red potatoes
- 1 pound fresh Brussels sprouts cut in half
- 1 tablespoon fresh rosemary leaves chopped
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt divided
- 1 teaspoon pepper divided
- 1 tablespoon minced garlic
- Preheat oven to 425 degrees.
- Toss the potatoes and Brussels sprouts with the oil, garlic, rosemary, and 1 teaspoon salt and 1/2 teaspoon pepper. Spread on rimmed baking sheet.
- Nestle the chicken thighs in the vegetables and sprinkle with remaining salt and pepper.
- Roast for 30 minutes or until chicken reaches 165 degrees.
- Allow to rest for 5 to 10 minutes before serving.
- Bone-in chicken legs, breasts, and thighs all work in this sheet pan chicken dinner. You can opt to leave the skin on or off. Do NOT use boneless chicken, as the meat will dry out before the vegetables get caramelized.
- Roast your chicken to a temperature of 165 degrees (use a meat thermometer).
- Interchange with potatoes and Brussels sprouts for any hearty vegetable you like--sweet potato chunks, cubed russet potatoes, fresh broccoli, carrots. Just have all the vegetables be approximately the same size so they roast at the same rate (I recommend 1 to 1 1/2 inch chunks for all vegetables.)
- Rosemary is a sturdy, hearty herb that works perfectly with roasted chicken and stands up well to be roasted. If you don't have fresh rosemary, use 2 teaspoons dried rosemary.