Sheet Pan Chicken Thighs
A simple and flavorful dish featuring succulent chicken thighs, roasted Brussels sprouts, and a tangy mustard marinade, all cooked together on a single sheet pan.
Ingredients
For the Chicken
- 2 pounds bone-in, skin-on chicken thighs Pat dry before marinating for best results.
- 3 tablespoons olive oil, divided Used for both marinade and drizzling over vegetables.
- 1 tablespoon Italian seasoning
- 1 teaspoon salt, divided
- ΒΌ teaspoon ground black pepper
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon stone ground mustard
For the Vegetables
- 10 ounces Brussels sprouts, trimmed
- 1 unit red onion, sliced into 8 wedges
- 6 cloves garlic, unpeeled Adds flavor during roasting.
Instructions
Preparation
- Preheat your oven to the desired temperature.
- In a mixing bowl, combine 2 tablespoons of olive oil, Italian seasoning, 1 teaspoon of salt, ground black pepper, lemon juice, Dijon mustard, and stone ground mustard. Whisk until well blended.
- Add the chicken thighs to the marinade and coat thoroughly. Let sit for at least 30 minutes.
- Trim the Brussels sprouts and slice the red onion into wedges.
Cooking
- Arrange the chicken thighs skin side up on a baking sheet. Scatter the Brussels sprouts, onion wedges, and garlic around the chicken. Drizzle the remaining tablespoon of olive oil over vegetables and sprinkle with remaining salt.
- Roast in the oven until the chicken is cooked through, with the skin crisping up and the veggies caramelizing.
- Once done, let the dish rest for a few minutes before serving.
Notes
Great served straight from the pan with a green salad or crusty bread. Leftovers can be used in sandwiches or wraps. Store in an airtight container for 3-4 days or freeze for up to 3 months.