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Sheet Pan Chicken Thighs

Prep Time:

15 Minutes

Cook Time:

30 Minutes





About the Recipe

Easy one-pan weeknight meal that’s so convenient, family-friendly, and delicious! This sheet pan chicken thighs with brussels sprouts never disappoints. It’s definitely a breeze to throw together, and it’s bursting with flavors!


  • 2 pounds (900 grams) chicken thighs (about 6) bone-in, skin-on

  • 3 tablespoons olive oil divided

  • 1 tablespoon Italian seasoning

  • 1 teaspoon salt divided

  • ¼ teaspoon ground black pepper

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon Dijon mustard

  • 1 tablespoon stone ground mustard

  • 10 ounces (300 grams) brussels sprouts trimmed

  • 1 red onion sliced into 8 wedges

  • 6 cloves garlic


One Pan Chicken Dinner

I’m a massive believer in one-pan meals. I mean, we’re all leading very busy lives and let’s be honest, sometimes we struggle to get dinner ready and served on the table.

But I’m here to make your life easier, and share with you a recipe that I hope will become a staple dinner in your family. Whenever you’re too busy or overwhelmed with everything that’s going on in your life but you need to cook dinner, think of this recipe. All you need is chicken thighs, a couple of vegetables of your choice, some seasonings, a sheet pan, and you’re good to go!

The Ingredients

The main ingredients in this recipe are, of course, the chicken thighs (I used skin-on, bone-in), olive oil, salt, and pepper.

The rest are the flavorings, and the veggies, and this recipe is very versatile. So you can change things up depending on what you have available, or to your preference.

The mustards give the chicken a great taste and help the chicken crisp up more and get that lovely golden color. I add Italian seasoning to a lot of my dishes, it just adds so much to the flavor so I always have a large jar of homemade Italian seasoning in my cupboard.

For the veg, I love Brussels sprouts in this recipe, they turn out so crispy and flavorful as they baste in the pan drippings. I mean, even my husband that never liked Brussels sprouts loves them here! For different textures and flavors, add sliced sweet onion and garlic with the peel on that will soften and caramelize as it cooks.

How To Make This Sheet Pan Chicken Dinner

First, let’s talk about the chicken marinade. While I strongly recommend that you marinate the chicken for at least 30 minutes, and possibly overnight. I know this is real life, and sometimes we’re running out of time. In that case, you can skip this step and just marinate the chicken as you trim the Brussels sprouts and slice the onions.

Remember, the longer you marinate the chicken, the more flavorful the chicken will be. You can make this ahead of time, and leave the chicken to marinate in the fridge overnight. Trust me, it’s worth it.

So in a large bowl combine the chicken with the marinade ingredients, and toss until the chicken thighs are well coated. Cover with cling film, and marinate in the fridge until you’re ready.

Trim the brussel sprouts, and slice the onion into 8 wedges. Toss in olive oil, salt, and pepper over the sheet pan. Then place the chicken thighs between the veggies.

You don’t need to add water to the pan, or tent with foil. Just bake for 30-35 minutes at 400°F (200°C). If using boneless chicken thighs, they’ll be ready quicker and should take around 25 minutes.

Brown under the broiler for 3-4 minutes, but watch it carefully. When you’re happy with the browning, remove from the oven.

How To Check If The Chicken Is Cooked Through And Safe To Eat?

The skin should become golden and crispy. Check the doneness of the chicken by using a fork and a knife and cut through a small piece to see if the meat is well cooked and no longer pink.

You could also check using a kitchen thermometer which is more reliable. Insert the thermometer in the center of the chicken thigh (not the bone), and the internal temperature should be read 165°F or 75°C.

How To Trim Brussels Sprouts

  • 1. Cut off the stem end and remove any yellow/brown outer leaves.

  • 2. If the brussels sprouts are small, leave them as a whole. If they’re medium in size, cut them into halves. If large, cut into quarters.

What To Serve This Sheet Pan Chicken Thighs Dinner With?

If you want to keep things simple and light, then just serve the chicken thighs with the veggies from the sheet pan. If you want a very filling dinner, then serve with creamy mashed potatoes, scalloped potatoes, basmati rice, or brown rice.

Recommended Tools To Make This Recipe


  1. To marinate the chicken, put the chicken thighs in a large bowl. Then add 1 tablespoon of olive oil, Italian seasoning, half teaspoon of salt, pepper, lemon juice, dijon mustard, and stone ground mustard.

  2. Toss the chicken so that everything is coated evenly, then cover with cling film and marinate in the fridge for at least 30 minutes.

  3. Place trimmed and halved brussels sprouts on a sheet pan, followed by red onion, and garlic cloves.

  4. Drizzle with the remaining olive oil, and season with the remaining salt and pepper. Toss so that everything is well coated.

  5. Using tongs, place marinated chicken thighs skin side up on the sheet pan. Bake uncovered at 400°F (200°C) for 30-35 minutes. Then crisp the skin up and brown it under the broiler for a few minutes.


  • The longer you marinate the chicken, the more flavorful the chicken will be. I recommend marinating the chicken for at least 30 minutes, and up to 48 hours in the fridge. If you’re running out of time, you can skip the marinating process.

  • I don’t recommend using chicken breasts in this recipe as they tend to dry out. So use chicken thighs instead to get juicy and nice chicken.

  • Check the doneness of the chicken thighs by inserting a kitchen thermometer in the center of the chicken (not in the bone), and it should read 165°F (75°C).

  • I like to add garlic cloves with the peel on, roast them and they will caramelize and become sweet. When serving, squeeze them out, and enjoy!

  • Store leftovers in an airtight container in the fridge for up to 4 days. Freeze pre-portioned in freezer bags for up to 2 months.

How to trim Brussels sprouts

  1. Cut off the stem end and remove any yellow/brown outer leaves.

  2. If the brussels sprouts are small, leave them as a whole. If they’re medium in size, cut them into halves. If large, cut into quarters.

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