I am loving this juicy Baked Chicken Thighs with Roasted Brussels Sprouts recipe. The chicken turned out nice and crispy and it pairs well with the roasted and crispy Brussels sprouts. It's a super-easy recipe and perfect meal prep.
Baked chicken with roasted Brussels sprouts is easy, no-fuss meal that. Perfect for meal prep, weeknight dinners, or when you need something you can just throw in the oven at the end of the working day.
You might also enjoy my latest recipe, these Viral 2-Ingredient Onion Ring Chips used as burger buns hit the spot for me.
Why you want to make this recipe?
- It's super tasty and you can customize it with your favorite spices.
- Get your protein on, you know you need more protein, this recipe has what it takes.
- Easy to make, even my teenage nephew can make it.
- One pan, cook everything on a sheet pan and you are good to go.
- Perfect for prepping for lunches, just store in individual containers and grab and go when you are on the move.
Let's make it!
How to bake chicken thighs with roasted Brussels sprouts?
STEP 1: Preheat oven to 425°F (220°C). Mix all chicken spices in a bowl. Rub the mixture evenly over the chicken thighs.
STEP 2: Toss quartered Brussels sprouts with olive oil, salt, and pepper until well coated. If your Brussels sprouts are smaller simply trim and cut in half.
STEP 3: Place chicken and Brussels sprouts on a parchment-lined large baking sheet in a single layer. Bake for 20 minutes.
STEP 4: Flip chicken, toss Brussels sprouts, and bake for another 20 minutes or until chicken reaches 165°F (74°C).
Pro Tips for a Crispy SKin
- Pat the Skin Dry Moisture is the enemy of crispiness. Use paper towels to thoroughly dry the chicken skin before seasoning or cooking.
- Salt Generously Salt helps draw out excess moisture and aids in crisping. Season both sides of the chicken, but focus on the skin.
- Use a Wire Rack Place chicken thighs on a wire rack over a baking sheet. This allows air to circulate and fat to render evenly, crisping the skin on all sides.
- Start with High Heat Bake at 425°F (220°C) for at least the first 20 minutes to render fat quickly and crisp the skin. You can lower the heat later to finish cooking if needed.
- Avoid Overcrowding the Pan Crowding causes steam to build up, making the skin soggy. Leave space between each piece of chicken.
- Don’t Cover While Baking Covering traps steam. Always bake uncovered for crispy results.
- Finish Under the Broiler (Optional) If the skin isn’t crispy enough at the end, broil for 2–3 minutes — but watch closely to avoid burning.
- Rest Before Serving Let the chicken rest 5–10 minutes after baking. This allows juices to redistribute and prevents sogginess from trapped steam.
Variations
- Veggies: If you're not a fan of Brussels sprouts, we can't be friends. Just kidding, use green beans, broccoli or cauliflower. Just make sure you cut to a similar size so it all cooks evenly.
- Some like it hot (spicy): try swapping the Italian seasoning for spicy taco seasoning, cajun spices or cayenne pepper for a bold twist.
- Boneless Chicken: use boneless chicken thighs if you prefer, just change the cooking time to 30 minutes instead of 40.
Storage
Cool it, then store it in an airtight container in the fridge up to 4 days.
Reheat
- Oven: Reheat at 375°F (190°C) for about 10–15 minutes or until warmed through. This helps keep the skin crispy.
- Microwave: Don't microwave chicken, ugh!
- Air Fryer: Reheat at 350°F (175°C) for about 5–7 minutes for a quick and crispy finish.
Frequently Asked Questions
Sure. Store in an airtight container and reheat in the oven or air fryer to bring back that fresh-from-the-oven crisp.
For ultra-crispy skin, add ½ teaspoon of baking powder to the spice blend before rubbing it onto the chicken.
Enjoy dessert after dinner
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Roasted Brussels Sprouts with Baked Chicken Thighs
Equipment
Ingredients
For the Chicken Thighs
- 6 chicken thighs bone-in, skin-on or boneless, your choice
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Brussels Sprouts
- 3 cups Brussels sprouts trimmed and halved or quartered
- 2 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix together the paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon Italian seasoning, ¼ teaspoon salt, ¼ teaspoon black pepper
- Pat the chicken thighs dry with paper towels, then rub the spice mixture evenly over all sides of the chicken.6 chicken thighs
- In a large bowl, toss the quartered Brussels sprouts with olive oil, salt, and pepper until evenly coated.3 cups Brussels sprouts, 2 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon black pepper
- Place the seasoned chicken thighs on one side of a parchment lined large baking sheet. Spread the Brussels sprouts on the other side in a single layer.
- Bake in the preheated oven for 20 minutes.
- After 20 minutes, flip the chicken thighs and toss the Brussels sprouts to ensure even roasting.
- Return to the oven and bake for another 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the Brussels sprouts are golden and tender.
- Let the chicken rest for a few minutes before serving. Enjoy your flavorful, one-pan meal!
Notes
- For extra crispy skin pat the chicken dry first before tossing with the spice blend.
- Don't overcrowd the pan as you want to give the chicken and Brussels sprouts room to get crispy without steaming.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Denis says
This recipe is one of my go-to weeknight dinners, flavor-packed, and everything cooks on one pan with crispy chicken skin every time!