Roast chicken breast with potatoes and brussels sprouts

Cook up a full meal on one pan and save yourself effort and dishes. You're going to love this sheet pan chicken meal with roasted brussel sprouts and potatoes.

Fast and easy dinners are always popular, especially on busy days. Make sheet pan chicken thighs, potatoes, and brussel sprouts for dinner in less than an hour and with just a few super simple steps.

We are big fans of roasted chicken, brussel sprouts, and potatoes so this sheet pan meal is always a huge family favorite. The crisp flavorful skin on the chicken, the juicy dark meat underneath, and the wonderfully crisp and flavorful veggies all go so well with each other.

You're going to love this fabulous meal any night of the week!

• 🥘 Ingredients
• 🍽 Equipment Needed
• 🔪 Instructions
• 🧾 Substitutions
• 🍴 Recipe Tips
• 💭 FAQs
• 📖 Recipe
• 💬 Comments

🥘 Ingredients

• Red Potatoes
• Chicken Thighs
• Brussel Sprouts
• Olive Oil
• Italian Seasoning
• Dried Rosemary
• Dried Sage
• Paprika
• Salt
• Black Pepper
• Minced Garlic

For specific quantities, see the recipe card below.

🍽 Equipment Needed

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• Baking Sheet
• Measuring Spoons
• Pastry Brush
• Small Bowl
• Instant-Read Thermometer

🔪 Instructions

Check out how to Make Sheet Pan Chicken, Brussel Sprouts and Potatoes with these simple step-by-step instructions:

1. Preheat your oven to 425 degrees F and line a baking sheet with foil or spray it with nonstick cooking spray. Set it aside.
2. In a small bowl mix together the seasonings until blended. Set aside.
3. Wash and quarter your red potatoes or cut them into 1-inch cubes. Wash the brussel sprouts and trim the ends off. If needed slice them in half, small ones can remain whole.
4. Place red potatoes and brussel sprouts onto the prepared baking sheet.
5. Drizzle with 2 tablespoons of olive oil. Add 1 tablespoon minced garlic and 2 teaspoons of the seasoning mixture. Toss to combine. Scatter them around on the pan and make space for your chicken thighs.
6. Place the chicken thighs skin side up on the baking sheet, evenly spaced between the potatoes and brussel sprouts.
7. Brush the tops of the thighs with the remaining tablespoon of olive oil. Sprinkle the remaining seasoning mixture over the thighs.
8. Bake in your oven for 30-35 minutes or until the internal temperature reaches 165 degrees F.
9. Remove from oven and let rest 5 minutes before serving.

🧾 Substitutions

Chicken. You can swap out the chicken thighs for drumsticks and the bake time will not change. Swapping out the chicken for white meat like chicken breasts will make the bake time vary depending on the size of the breasts.

Potatoes. For a nice "fall" flavor combination swap out the potatoes for sweet potatoes. A combination of chicken thighs, brussel sprouts, sweet potatoes, and spices sound like a great idea for adding more color to your plate.

Seasoning. If you have a favorite seasoning salt or blend, you can use that in place of the homemade seasoning mix that we're using.

🍴 Recipe Tips

I recommend lining your baking sheet with foil as it will help to keep the cleanup mess to a nice minimum.

Do not cut the potatoes too large or else they may not cook thoroughly. You want all of the pieces to be the same size so that they can cook evenly and finish at the same time.

If using red potatoes or Yukon golden potatoes, you do not need to peel the potatoes before cutting, however, I do recommend removing peels on Russet potatoes or sweet potatoes because their skin is thicker.

💭 FAQs

What goes well with roast chicken with potatoes and brussel sprouts?

This meal goes great with simple side dishes like salad, bread rolls, or steamed veggies. You could also serve it up with some cooked white rice.

How long is chicken thighs and brussel sprouts recipe good for?

Your leftovers can be kept stored in an airtight container in the fridge for up to 5 days. Simply reheat when hungry.

Can this recipe be made in advance?

Yes, you can make this meal on a baking sheet and keep it well covered for a few hours before baking. Keep it stored in the fridge and for no more than 4 or 5 hours or else the potatoes may discolor.

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📖 Recipe

Cook up a full meal on one pan and save yourself effort and dishes. you're going to love this sheet pan chicken meal with roasted brussel sprouts and potatoes.

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Servings: 6 people

Calories: 468kcal

Cost $10.94 Recipe / $1.82 Serving

• Small Bowls

• 1 pound Red Potatoes ($1.44)
• 1 pound Brussel Sprouts ($2.98)
• 6 Chicken Thighs, bone-in with skin, thawed ($5.64))
• 3 Tablespoons Olive Oil, divided ($0.39)
• 1 teaspoon Italian Season ($.10)
• ½ teaspoon Dried Rosemary ($0.05)
• ¼ teaspoon Dried Sage ($0.02)
• 1 teaspoon Paprika ($0.10)
• ½ teaspoon Salt ($0.05)
• ¼ teaspoon Black Pepper ($0.02)
• 1 Tablespoon Minced Garlic ($0.15)

• Preheat your oven to 425 degrees F and line a baking sheet with foil or spray it with nonstick cooking spray. Set it aside.

• In a small bowl mix together the seasonings until blended. Set aside.

• Wash and quarter your red potatoes or cut them into 1-inch cubes. Wash the brussel sprouts and trim the ends off. If needed slice them in half, small ones can remain whole.

• Place red potatoes and brussel sprouts onto the prepared baking sheet.

• Drizzle with 2 tablespoons of olive oil. Add 1 tablespoon minced garlic and 2 teaspoons of the seasoning mixture. Toss to combine. Scatter them around on the pan and make space for your chicken thighs.

• Place the chicken thighs skin side up on the baking sheet, evenly spaced between the potatoes and brussel sprouts.

• Brush the tops of the thighs with the remaining tablespoon of olive oil. Sprinkle the remaining seasoning mixture over the thighs.

• Bake in your oven for 30-35 minutes or until the internal temperature reaches 165 degrees F.

• Remove from oven and let rest 5 minutes before serving.

Recipe Tips

• I recommend lining your baking sheet with foil as it will help to keep the cleanup mess to a nice minimum.
• Do not cut the potatoes too large or else they may not cook thoroughly. You want all of the pieces to be the same size so that they can cook evenly and finish at the same time.
• If using red potatoes or Yukon golden potatoes, you do not need to peel the potatoes before cutting, however, I do recommend removing peels on Russet potatoes or sweet potatoes because their skin is thicker.

Storage

• Your leftovers can be kept stored in an airtight container in the fridge for up to 5 days. Simply reheat when hungry.

Make Ahead

• You can make this meal on a baking sheet and keep it well covered for a few hours before baking. Keep it stored in the fridge and for no more than 4 or 5 hours or else the potatoes may discolor.

Serving: 1thigh and scoop | Calories: 468kcal | Carbohydrates: 20g | Protein: 28g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 338mg | Potassium: 953mg | Fiber: 4g | Sugar: 3g | Vitamin A: 859IU | Vitamin C: 71mg | Calcium: 60mg | Iron: 3mg

Course dinner, Main Course, Side Dish

Cuisine American

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