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!

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 saverย 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

5 from 5 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
Calories: 438 kcal
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 400หšF 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*
Total Fat 31g 48%
Saturated Fat 7g 35%
Cholesterol 147mg 49%
Sodium 948mg 40%
Potassium 757mg 22%
Total Carbohydrates 11g 4%
Dietary Fiber 4g 16%
Sugars 2g
Protein 28g 56%
Vitamin A 21.6%
Vitamin C 121.6%
Calcium 6.3%
Iron 15.1%
* 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

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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • 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. ๐Ÿ™‚ 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 400หšF 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. ๐Ÿ™‚ 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 ๐Ÿ™‚ Reply

    • Natasha
      June 17, 2018

      You are very welcome Jay and thank you for the great review ๐Ÿ˜€ 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

  • 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 ๐Ÿ™‚ 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 itโ€™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 ๐Ÿ™‚ 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 didnโ€™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 didnโ€™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! ๐Ÿ™‚

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.