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Garlic Dijon Chicken and Brussels Sprouts Recipe

Winner winner chicken dinner! Baked Chicken thighs with a flavorful garlic, lemon and dijon marinade with brussel sprouts that baste in the scrumptious pan drippings. We just love this easy sheet pan chicken and brussels sprouts recipe!

Baked Chicken thighs on sheet pan with a flavorful garlic, lemon and dijon marinade with brussel sprouts basted in pan drippings for an easy sheet pan chicken and brussels sprouts recipe!

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We roasted the chicken thighs together with brussels sprouts to make it a one-pan meal idea. All you need is steamy buttery mashed potatoes to go with it and you have one very impressive, healthy and easy chicken dinner.

We have included Amazon affiliate links to the tools we used to make this recipe.

Baked chicken thighs and brussels sprouts on sheet pan for one pan chicken and brussel sprouts

What surprised me most is how much my son (8) and his cousin (7) loved this recipe! They loved the chicken AND brussel sprouts and refilled twice! That is always the best compliment; when children love something I make. I especially love hearing those kinds of reviews – they just make my day.

Ingredients for the Best Chicken Marinade:

Want to know a secret? This is the same marinade we used on our very popular chicken legs recipe and it works so well with chicken thighs! It’s also very similar to our most popular baked salmon with garlic and dijon. This marinade is awesome and so versatile. The garlic, dijon and lemon juice is a winning combination!

Ingredients for one pan chicken and brussels sprouts and ingredients for best chicken marinade

*How to Trim Brussel Sprouts:

  1. Cut off and discard the tough/brown/dry stem portion at the very base of the sprout
  2. Peel back the tough/thick/dry/loose/damaged outer leaves
  3. Cut brussel sprouts in halves or quarters if very large. If sprouts are very small, leave them whole

Garlic Dijon Chicken and Brussels Sprouts in 3 easy steps:

This recipe is easy to prep. Everything bakes together in one pan (less dishes to wash) and there is no need to toss or turn anything.
Step 1: Marinate the chicken
Step 2: Trim brussels sprouts then season and toss them right in the pan and push brussels the sides of pan
Step 3: Place chicken in the center then bake.

tutorial for how to trim brussels sprouts and make sheet pan chicken and brussels sprouts for a one pan chicken dinner

How Long to Marinate Chicken:

The secret to flavorful and juicy chicken is the marinating time. The longer you marinate, the more flavorful and juicy your chicken will be.

  • Marinate a bare minimum of 2 hours but 6 hours or overnight is ideal.
  • You can even make it 2 days ahead of time if you are planning a big party and want to prep in advance. It’s even better if you can stir the chicken midway. Now you know how to marinate chicken!
  • Quick Tip: A food saver can cut the marinating time in half. Removing the air from the food saver bag forces the marinade into the chicken.

how long to marinate chicken with chicken and brussels sprouts on baking sheet

Chicken Thigh Recipes to Discover:

Chicken thigh meat is our favorite. We love the dark meat compared to chicken breast because it is more forgiving and doesn’t overcook as easily. Chicken thighs naturally have more flavor and they are juicier. Here are the most-loved chicken thigh recipes on our blog:

Garlic Dijon Chicken and Brussels Sprouts Recipe

4.93 from 28 votes
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes

These Baked Chicken thighs with a zesty and flavorful garlic, lemon and dijon marinade roast together with brussels sprouts that baste in the scrumptious pan drippings. For best results, marinate 6 hours or overnight. 

Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medim
Cost to Make: $10-$12
Keyword: dijon chicken
Cuisine: American
Course: Main Course
Calories: 438
Servings: 6 servings

Ingredients

Ingredients for the Chicken Marinade:

  • 2 Tbsp olive oil
  • 2 garlic cloves, pressed or minced
  • 2 Tbsp parsley, finely chopped, plus more to garnish
  • 2 Tbsp lemon juice , from 1 lemon
  • 1 Tbsp dijon mustard
  • 1/2 Tbsp salt, we use sea salt
  • 1/4 tsp black pepper

Ingredients for Chicken and Brussels Sprouts:

  • 8 chicken thighs, preferably skin-on, boneless
  • 1 1/2 lbs brussels sprouts, trimmed and halved
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper
  • 2 tsp olive oil

Instructions

  1. In a small bowl, add the ingredients for the chicken marinade and stir stir to combine. Place chicken thighs into a mixing bowl or in a large ziploc bag, add the marinade and stir to combine. Marinate at least 6 hours or preferably overnight.
  2. Trim and halve the brussels sprouts (see instruction below). Place them on a parchment or silpat lined baking sheet and sprinkle with 1/2 tsp salt, 1/4 tsp pepper and 2 tsp olive oil. Toss to combine then scoot the sprouts to edges of the pan, keeping them in a single layer.
  3. Place marinated thighs, skin-side-up, in the center of the pan about 1/2" apart. Bake uncovered at 400˚F for 25 minutes (30 minutes for bone-in chicken). For crispier skin, broil on high heat for 2-4 minutes or until skins have browned.
Nutrition Facts
Garlic Dijon Chicken and Brussels Sprouts Recipe
Amount Per Serving
Calories 438 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 7g44%
Cholesterol 147mg49%
Sodium 948mg41%
Potassium 757mg22%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 2g2%
Protein 28g56%
Vitamin A 1080IU22%
Vitamin C 100.3mg122%
Calcium 63mg6%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Garlic Dijon Chicken and Brussel Sprouts with that written on the bottom of the photo

Q: What is YOUR preference? White meat (chicken breast) or dark meat (thighs)? I’d love to hear from you in a comment below!

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Marietjie Baard
    August 5, 2021

    Hi Natasha, I made this recipe for my family and it was really something that I will be making again. I’ve added some lemon zest and used frozen Brussel sprouts that worked just as well.

    Thank you for sharing your delicious recipes.

    Reply

    • Natashas Kitchen
      August 5, 2021

      You’re welcome, Marietjie! I’m so happy you enjoyed that.

      Reply

  • Ruth Turbyfield
    July 6, 2021

    I made your garlic, Dijon chicken thighs tonight. I didn’t have any Brussel sprouts, so I air fried the thighs in my air fryer oven. They were delicious. My husband and I both loved this marinade!

    Reply

    • Natasha's Kitchen
      July 6, 2021

      We’re happy to know that you both enjoyed it!

      Reply

  • Tracy
    July 6, 2021

    Our, without a doubt, favorite go-to recipe! So delicious and easy! Thank you for sharing! I can’t wait to try more of your recipes! I have shared this recipe with several of my friends! Pairs well with garlic, parmesan cauliflower rice!

    Reply

    • Natasha's Kitchen
      July 6, 2021

      You’re welcome, Tracy. Great to hear that you loved this recipe and hope you’ll love all the recipes that you will try!

      Reply

  • Rae
    May 16, 2021

    Incredible chicken

    Reply

    • Natasha's Kitchen
      May 16, 2021

      Thanks, Rae!

      Reply

  • Marilyn
    May 3, 2021

    Hi Natasha! great recipe? Any thoughts on reheating leftover garlic dijon chicken?

    Reply

    • Natasha's Kitchen
      May 3, 2021

      Hi Marilyn, for chicken, I like any method that doesn’t require a microwave since microwaving seems to change the taste of chicken in a bad way. I love to use my air fryer (or toaster oven), or reheat on a skillet just until heated through.

      Reply

  • Deana
    March 6, 2021

    I made this per instructions minus the parsley (didn’t have any). It had a very bitter taste, not what I had expected. Any ideas on what I did wrong?

    Reply

    • Natasha
      March 7, 2021

      Hi Deanna, Sometimes if your brussels sprouts sit too long after they are purchased, they do tend to take on a harsher, more bitter flavor. That could be the culrpit.

      Reply

  • Ashley
    January 11, 2021

    Hello! So I saw this recipe and though it as great! But I have 6 skinless chicken breasts. Would the marinade measurements be the same? And cooking time?
    Thanks.

    Reply

    • Natasha
      January 11, 2021

      Hi Ashley, timing and the amount of marinade depends on the size of the chicken breasts. You might be able to get away with using the same amount of marinade if they are small/medium. I would definitely recommend using an instant-read thermometer but the bake time will be similar if they on the smaller side.

      Reply

  • Taunya
    January 4, 2021

    The pic and ratings (plus having chicken and brussel sprouts on hand) got me to try this and now I’ll be adding this to my list of favorite recipes! Was delicious. I did use chicken tenders rather than thighs because that is what I had but did start the sprouts fir about 10 minutes before adding the chicken. Loved it!

    Reply

    • Natashas Kitchen
      January 4, 2021

      I’m so happy to hear that! Thank you for sharing your great review.

      Reply

      • Cathie
        September 30, 2021

        This looks awesome. I am planning on making it tomorrow night. Question – do you pour the marinade over the chicken and before roasting, or do you throw it out?

        Reply

        • Natasha
          September 30, 2021

          HI Cathie, great question – I discard the excess marinade. Excess liquid can cause the chicken and veggies to steam on the pan rather than roast and get crispy.

          Reply

  • Susan Ortlip
    December 16, 2020

    Made this last night, but forgot to marinade chicken earlier in the day. It was delicious and the chicken still had lots of the marinade flavor. I can’t wait to try it after a nice long bath:)

    Reply

    • Natashas Kitchen
      December 16, 2020

      I’m so happy you enjoeyd this recipe, Susan! Thank you for that wonderful review!

      Reply

  • Angela
    December 10, 2020

    My teenage son who only likes fast food loved this and asked for seconds. He said “Can I have all the chicken that’s left because it’s really good”. I didn’t have time to marinate so I basted it with the marinade and it and the brussels sprouts were so delicious – no left overs!

    Reply

    • Natasha's Kitchen
      December 11, 2020

      Hello Angela, love it! Thank you for sharing that with us, it is so inspiring for me when I read comments like this.

      Reply

  • Marilyn
    November 10, 2020

    Do you discard any marinade before roasting since it has been with raw chicken. I worry about salmonella.

    Reply

    • Natasha
      November 11, 2020

      Hi Marilyn, roasting at the temperature and times will take care of any bacteria. If you are concerned, I would check the internal temperature of the chicken to ensure it reaches a safe temp and is fully cooked through.

      Reply

  • Frieda
    October 30, 2020

    Loved this dish! I made with chicken breast and pretty much doubled the marinade amounts. I also had some apples I need to use up so I threw in a chopped apple for good measure.

    Since I didn’t want to overcook the chicken but still have crispy brussel sprouts, I roasted the sprouts for about 15 min before adding the chicken and apple, then cooked everything together for 25 minutes. Came out delightful!

    Reply

    • Natashas Kitchen
      October 30, 2020

      I’m so happy you enjoyed it!

      Reply

  • Barbara
    August 30, 2020

    Natasha,
    I discovered you online by accident and you are my go to person for recipes. Thank you so much! I especially enjoy the ethnic recipes as I am Russian also!

    Reply

    • Natasha's Kitchen
      August 30, 2020

      I am glad you discovered my website and channel. I hope you love every recipe that you’re going to try!

      Reply

  • Jillian
    July 27, 2020

    I’m going to try this today with legs and wings. I have been searching for easy and healthy meals to serve my daycare kids. This one looks perfect! Thanks!

    Reply

    • Natashas Kitchen
      July 27, 2020

      You’re welcome! I’m so happy you enjoyed it Jillian!

      Reply

  • Lydia
    July 15, 2020

    This is a VERY good recipe. I made this last night but used red potatoes instead of the brussel sprouts. We’re not real big on those around this house. Anyway, I put the potatoes in for about 25 minutes before I put the chicken on the pan. Then baked for another 30 minutes. This is one of those recipes that turns into a staple at our house. Thanks!

    Reply

    • Natashas Kitchen
      July 15, 2020

      Great idea! Thank you so much for sharing that with us Lydia!

      Reply

  • Monica Boran
    July 3, 2020

    Can this marinade be made with regular yellow mustard…? Thank you!!!! Love your recipes!!!

    Reply

    • Natasha
      July 4, 2020

      Hi Monica, I haven’t tested with yellow mustard so I can’t say for sure. If you experiment, let me know how you like it.

      Reply

  • AliG
    June 13, 2020

    I am in love with this marinade! Due to personal preference, I added a few more cloves of garlic and also a Tbsp of stone ground mustard in addition to the dijon. I used skinless thighs, and marinated them for around 16 hours. At the last minute, two more guests joined for dinner, so I also had the chance to compare the chicken marinated for 16 hours, and chicken marinated for about 2 hours. They were both delicious, but the 16-hour chicken was much more juicy and tender, and there was no comparison with regards to depth of flavor. This would also be great on pork in my opinion. Two big thumbs up!!

    Reply

    • Natasha's Kitchen
      June 14, 2020

      Love it, thanks for sharing that with us and for giving some tips too!

      Reply

  • Esther Gilbert
    May 11, 2020

    I haven’t tried it yet but the recipe speaks it all. It must be yum yum!!
    Looking forward to cooking and enjoying it with my family.

    Reply

    • Natashas Kitchen
      May 11, 2020

      I hope you love this recipe Esther!

      Reply

  • Brandi
    April 9, 2020

    I made this with skinless breast. I used the food saver canister to marinate. Placed one strip of bacon on top of each piece of chicken. Only used 1 tsp salt in the marinade and added 1 tbsp of honey. Delicious, moist chicken and the sprouts sop up the chicken juices well. I will make this again. Thank you.

    Reply

    • Natashas Kitchen
      April 9, 2020

      That sounds amazing, Brandi! Thank you for sharing that with me!

      Reply

  • Kathy
    April 2, 2020

    I made this chicken dish last night and it was delicious! I loved the lemony garlic taste of the marinade. I used chicken tenderloins instead of chicken thighs. I also used less salt than called for. So tender and flavorful. Definitely will make this again!

    Reply

    • Natashas Kitchen
      April 2, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • gt40
    March 11, 2020

    This is a great recipe because it’s a great blend of flavours and it’s easy.

    I let it sit with the oven off for 15 minutes at the end, and then it was nicely cooked. But the sprouts were overcooked (though delicious) so the next time I’ll put them in after the first 15 minutes.
    😋

    Reply

  • Arya
    March 8, 2020

    this is soooo AMAZING and easy! the skin is perfectly crispy and chicken sooo juicy!!!!

    i used bone in and it turned out perfect. I also recommend putting brussel sprouts on a separate pan so you can take it out whenever you feel like its done

    Reply

    • Natasha's Kitchen
      March 8, 2020

      Glad you enjoyed this recipe! Thank you for the awesome review and tip too.

      Reply

    • gt40
      March 11, 2020

      Good idea but the when they take up the chicken juices they’re *so* good. I wouldn’t want to lose that. I put the sprouts in later. That way you can get them just right and the chicken will be fine.

      Reply

      • Dan
        March 26, 2020

        This is what I’ve done – cook the chicken, then cook the sprouts on the same pan so they get those juices

        Reply

        • Natashas Kitchen
          March 26, 2020

          Thank you for sharing that with me.

          Reply

  • Aymé
    November 22, 2019

    Came from work, found this recipe and we just finished dinner!! Absolutely delicious, no time for 2 hrs marinated but still delicious!! My picky kids asked for more

    Reply

    • Natashas Kitchen
      November 23, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Ayme!

      Reply

  • jaime
    November 14, 2019

    can you use boneless skinless thighs

    Reply

    • Natashas Kitchen
      November 15, 2019

      They should be still turn out ok, just cook a little faster.

      Reply

      • Jason
        May 10, 2020

        Can you use bone-in chicken thighs?

        Reply

        • Natasha's Kitchen
          May 10, 2020

          That should work also, Jason. Enjoy cooking and please share with us how it goes!

          Reply

    • Susan Andrews
      November 6, 2020

      Hi, these thighs are sooooo good ! What is the best way to reheat left overs ?

      Reply

      • Natasha
        November 6, 2020

        Hi Susan, for chicken, I like any method that doesn’t require a microwave since microwaving seems to change the taste of chicken in a bad way. I love to use my air fryer (or toaster oven), or reheat on a skillet just until heated through.

        Reply

  • M Wessels
    November 12, 2019

    Can you use frozen Brussels sprouts? If so will this require any alterations to recipe?

    Reply

    • Natashas Kitchen
      November 12, 2019

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Barb
    November 5, 2019

    I have it in the oven right now….looking forward to dinner in about 30 minutes.

    Reply

    • Natashas Kitchen
      November 5, 2019

      I hope you love it, Barb!

      Reply

  • Tracy
    October 16, 2019

    So delicious! One of our go to favorite meals! Making it tonight!

    Reply

    • Natashas Kitchen
      October 16, 2019

      That’s just awesome, Tracy! Thank you for that amazing review.

      Reply

  • Adriane Thompson
    September 18, 2019

    This was so tasty! Perfect for a night where we had football practice and needed a quick, healthy easy meal. Thank you!!!

    Reply

    • Natashas Kitchen
      September 18, 2019

      I’m so glad you enjoyed that, Adriane! Thank you for the wonderful review!

      Reply

  • Laura
    September 16, 2019

    I sautéed the chicken overnight. I also added a little yellow onion and garlic to the Brussel sprouts. My boyfriend liked it and he is hard to please.

    Reply

    • Natashas Kitchen
      September 16, 2019

      That’s so awesome, Laura! I love that you both enjoyed this recipe!

      Reply

  • Ildi
    July 31, 2019

    Can I use this chicken marinade recipe for grilling?
    Omitting the Brussel sprouts.

    Reply

    • Natashas Kitchen
      July 31, 2019

      Hi Ildi! I haven’t tested that but it should work!

      Reply

      • Ildi
        July 31, 2019

        Thanks!
        I’ll let you know if it’s a success or not 😃

        Reply

      • Ildi
        August 8, 2019

        So, the verdict is out!
        I used this marinate on chicken drumette wings (the meaty part that looks like a leg).
        Marinate over night and on the charcoal grill.
        Amazingly good!!!
        Next time I have to double the portion

        Reply

        • Natashas Kitchen
          August 8, 2019

          That’s just awesome!! Thank you for sharing your wonderful review

          Reply

  • Mary Schroeder
    July 8, 2019

    Made this using sliced ed pepper slices.try diffadditions.carrot and baby potatoes.Great could havadded frozen artichoke hearts and red peppers. Yum

    Reply

    • Natashas Kitchen
      July 8, 2019

      Thank you for sharing that with me Mary!

      Reply

  • Linda
    June 11, 2019

    Easy to make, delish! We’ll be having this again

    Reply

    • Natashas Kitchen
      June 12, 2019

      That’s so great, Linda!

      Reply

  • Tiffany
    May 15, 2019

    Hoping to try this out tonight because it looks so delicious! I was planning to use chicken breasts. Would it be cooked around the same time? I usually pound them out to be an even thickness, then slice each breast in half so we have (around) four 5 oz portions. Thanks so much! Looking forward to trying it out!

    Reply

    • Natashas Kitchen
      May 15, 2019

      Hi Tiffany, chicken breast is trickier than thigh meat because it is less forgiving and easier to overcook. It would probably be between 15-20 minutes and really varies depending on the thickness of your chicken breast. The brussel sprouts would need longer than that so you could add them earlier or use a different vegetable like broccoli or cauliflower.

      Reply

  • Rudita c.Andrada
    May 6, 2019

    I love chicken thighs
    Thanj you ma’am natsha for sharing your recipes.God Bless Your Family 😍😍

    Reply

    • Natashas Kitchen
      May 6, 2019

      Thank you for sharing that with us! That’s so great! Blessings to you!

      Reply

  • Dinara Saparova
    February 4, 2019

    Made this for supper with Alfredo Brussels sprouts. I didn’t have grey poupon mustard and used honey Dijon mustard instead. The crust on top turned out beautiful – I broiled them for 2 mins at the very end. We could taste the mustard and garlic – we are not used to that flavor but it was still good and different.

    Reply

    • Natashas Kitchen
      February 4, 2019

      I’m so glad you enjoyed it! Thank you for sharing that with us!

      Reply

  • Madina Sabri
    February 2, 2019

    I don’t like brussel sprouts and this is the only recipe I would eat it with. The juices from the chicken make it so delicious!!! Unbelievably tasty!

    Reply

    • Natashas Kitchen
      February 2, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Inna
    January 30, 2019

    If I’m using bone-in chicken thighs, should I give them a head start before adding the Brussel sprouts?

    Reply

    • Natashas Kitchen
      January 30, 2019

      Hi Inna, Great question! We have this note in the recipe “Here is what that recipe calls for “Bake uncovered at 400˚F for 25 minutes (30 minutes for bone-in chicken)” I hope that helps!

      Reply

      • Inna
        January 30, 2019

        Ha! Guess I should’ve paid attention 😉 thank you!

        Reply

  • Becky Hartman
    December 30, 2018

    My husband and I prefer thighs. Love your thigh recipes. Thank you

    Reply

    • Natashas Kitchen
      December 31, 2018

      You’re so welcome, Becky!https://natashaskitchen.com/wp-admin/edit-comments.php?comment_status=moderated&paged=1#comments-form

      Reply

  • Lyuda
    October 29, 2018

    So, why is there 2 different marinades? One is for chicken, that makes sence. But the other one also says for chicken and brussel sprouts. Which one to use for the chicken itself? Thanks, Natasha!

    Reply

    • Natashas Kitchen
      October 30, 2018

      Hi Lyuda. We don’t have a second marinade in the recipe. The Brussel Sprouts use “sprinkle with 1/2 tsp salt, 1/4 tsp pepper and 2 tsp olive oil.” The Marinade list is what to marinade the chicken in. The “Ingredients for Chicken and Brussels Sprouts:” Is what you need to put the dish together. I hope this helps. 🙂

      Reply

  • Dianne
    October 26, 2018

    Is 400 degrees the correct oven temperature in your recipe? Thank you.

    Reply

    • Natashas Kitchen
      October 26, 2018

      Hi Dianne. Here is what that recipe calls for “Bake uncovered at 400˚F for 25 minutes (30 minutes for bone-in chicken). For crispier skin, broil on high heat for 2-4 minutes or until skins have browned.”

      Reply

      • Dianne
        October 27, 2018

        I thought your oven temp was a misprint since it took my chicken 45-50 mins. to bake at 400 degrees. I may bump the temp. to 425 next time! We really enjoyed this recipe. Thank you Natasha!

        Reply

        • Natashas Kitchen
          October 27, 2018

          Oven temperatures due vary. I recommend using an oven thermometer to make sure that reading is right. 🙂

          Reply

  • Karina
    September 9, 2018

    Can the marinated chicken be frozen?

    Reply

    • Natashas Kitchen
      September 9, 2018

      Hi Karina. It sure can. It should be safe in a freezer for up to 2-3 months as long as it is packaged properly. I hope this helps.

      Reply

  • Jay
    June 17, 2018

    Hi Natasha – terrific recipe, I did it with your advice on cooking with broccoli above (store was out of brussel sprouts!)… very tasty and simple to put together. Thank you 🙂

    Reply

    • Natasha
      June 17, 2018

      You are very welcome Jay and thank you for the great review 😀

      Reply

  • Anna
    June 14, 2018

    Looks very delicious! I wanna cook this today))
    It says 438 cal per 1 serving.
    But how many thighs and Brussels sprouts can I take for 1 serving?

    Reply

    • Natasha
      June 14, 2018

      Hi Anna! It depends on the size of your chicken thighs. This recipe has 6 servings. My chicken thighs were pretty small in the package that I bought so it came in a package of 8, but if your chicken thighs were larger, it would be 1 thigh per person. You can find the total servings in the print-friendly recipe card toward the bottom of the post. I hope you love the recipe!

      Reply

      • Donna
        August 30, 2019

        Dear Natasha,

        Thank you for your joyful presentations and scrumptious recipes. You are a blessing!
        As always with a family of teens, someone had used the lemons up and I forgot parsley at the grocery store. I substituted lime and cilantro. Delicious! My 12 year old loves these Brussel sprouts. I served with crispy kale baked in the oven. Yum!

        Reply

        • Natashas Kitchen
          August 30, 2019

          That’s just awesome that you enjoy this with your family!! Thank you for sharing your wonderful review Donna!

          Reply

  • Abbie Lutz
    June 6, 2018

    This recipe is DELICIOUS! I’m making it for the 2nd time tonight. I marinated the chicken overnight. Makes all the difference!

    Reply

    • Natashas Kitchen
      June 6, 2018

      I’m so happy to hear that! Thank you for sharing your great review, Abbie!

      Reply

  • Katrina
    June 4, 2018

    I just tried this recipe and let it marinate for two days! It tasted amazing! Thank you so much!

    Reply

    • Natashas Kitchen
      June 4, 2018

      You’re welcome Katrina! I’m so happy you enjoyed it.

      Reply

  • Donnie Wyse
    May 28, 2018

    Why use the parchment paper? I use a couple of other sheet pan chicken recipes without parchment and it works well. Thanks for the input; your recipes are fantastic.

    Reply

    • Natasha
      May 29, 2018

      Hi Donnie, we use parchment when baking on aluminum (to keep aluminum from touching the food) or when using a pan that isn’t non-stick. The parchment paper doesn’t stick and makes cleanup really easy 🙂

      Reply

      • Donnie Wyse
        May 29, 2018

        Nice. Admittedly I’ve moved my sheet pan recipes to cast iron. Thanks for the response; all the best.

        Reply

  • Lisa
    May 16, 2018

    How many lbs of chicken thighs did you use? Thanks

    Reply

    • Natasha
      natashaskitchen
      May 16, 2018

      1.5 lbs of chicken

      Reply

  • Mags
    May 16, 2018

    Question- I have skinless/ boneless thighs. Do u think it’ll turn out ok if I use those instead?

    Reply

    • Natasha
      natashaskitchen
      May 16, 2018

      They should be still ok, just cook a little faster.

      Reply

  • Lisa
    May 15, 2018

    How many lbs of chicken thighs did you use?

    Reply

    • Natasha
      natashaskitchen
      May 16, 2018

      I use around 1.5 lbs of chicken thighs.

      Reply

  • Kelly
    May 13, 2018

    Hi Natasha,
    Is the cook time the same for chicken breasts?

    Reply

    • Natasha
      natashaskitchen
      May 14, 2018

      Hi Kelly, chicken breast is trickier than thigh meat because it is less forgiving and easier to overcook. It would probably be between 15-20 minutes and really varies depending on the thickness of your chicken breast. The brussel sprouts would need longer than that so you could add them earlier or use a different vegetable like broccoli or cauliflower.

      Reply

  • Fizza
    May 12, 2018

    Hi. We don’t have brussel sprouts so can I use broccoli? Also if I use chicken breast how can I cook so as not to make it tough.

    Reply

    • Natasha
      natashaskitchen
      May 12, 2018

      Hi Fizza, broccoli will cook considerably faster so you would have to add it mid way. Broccoli takes about 11-15 minutes depending on desired doneness.

      Reply

  • JJ
    May 9, 2018

    Hi, can you post some recipes of cakes?

    Reply

    • Natasha
      natashaskitchen
      May 9, 2018

      Hi and yes! We like to keep a variety of recipes coming through so there will definitely be more cakes in the future. For now, you can explore all of our cake recipes here 🙂

      Reply

      • JJ
        May 9, 2018

        There is just a lot of chicken and salmon recipes and not a lot of sweet recipes. But your recipes are still amazing!

        Reply

        • Natasha's Kitchen
          May 9, 2018

          I’m glad you’re enjoying the recipe JJ! Here is the direct link to all of my “sweet” recipes, I think you’ll find many recipes to enjoy!

          Reply

  • LC
    May 8, 2018

    Hi Natasha – thank you. I am not keen on mustand – can you recommend a substitute for it??

    Reply

    • Natasha
      natashaskitchen
      May 8, 2018

      Hmmmm that is a tough question since it would alter the flavor of this quite a bit to leave out the mustard. If it helps, the mustard is pretty mild and pleasant in the final dish. One of my readers, Janet, wrote in with the following review: ” Delicious! I didn’t know if I would like them since I am not a mustard fan but these are over the top scrumptious. My only regret is I didn’t make more.”

      Reply

      • Lilya
        May 9, 2018

        you can try honey mustard… it gives a great flavor

        Reply

        • Natasha
          natashaskitchen
          May 9, 2018

          True! And it is definitely a milder option for mustard. Thanks Lilya!

          Reply

          • LC
            May 9, 2018

            Great – thank you both!

          • Natasha's Kitchen
            May 9, 2018

            You’re welcome! 🙂

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