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!
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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.
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!
*How to Trim Brussel Sprouts:
- Cut off and discard the tough/brown/dry stem portion at the very base of the sprout
- Peel back the tough/thick/dry/loose/damaged outer leaves
- 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.
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.
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:
- Easy Teriyaki Chicken – so saucy and better than takeout!
- Creamy Chicken and Rice – crowd pleasing one-pot chicken dinner
- Juicy BBQ Chicken Thighs – party favorite and so easy!
- Creamy Chicken Noodle Soup – a classic comfort food
Garlic Dijon Chicken and Brussels Sprouts Recipe
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
Instructions
- 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.
- 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.
- 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 Per Serving
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!
I love chicken thighs
Thanj you ma’am natsha for sharing your recipes.God Bless Your Family 😍😍
Thank you for sharing that with us! That’s so great! Blessings to you!
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.
I’m so glad you enjoyed it! Thank you for sharing that with us!
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!
I’m so happy you enjoyed that. Thank you for sharing that with us!
If I’m using bone-in chicken thighs, should I give them a head start before adding the Brussel sprouts?
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!
Ha! Guess I should’ve paid attention 😉 thank you!
My husband and I prefer thighs. Love your thigh recipes. Thank you
You’re so welcome, Becky!https://natashaskitchen.com/wp-admin/edit-comments.php?comment_status=moderated&paged=1#comments-form
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!
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. 🙂
Is 400 degrees the correct oven temperature in your recipe? Thank you.
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.”
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!
Oven temperatures due vary. I recommend using an oven thermometer to make sure that reading is right. 🙂
Can the marinated chicken be frozen?
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.
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 🙂
You are very welcome Jay and thank you for the great review 😀
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?
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!
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!
That’s just awesome that you enjoy this with your family!! Thank you for sharing your wonderful review Donna!
This recipe is DELICIOUS! I’m making it for the 2nd time tonight. I marinated the chicken overnight. Makes all the difference!
I’m so happy to hear that! Thank you for sharing your great review, Abbie!
I just tried this recipe and let it marinate for two days! It tasted amazing! Thank you so much!
You’re welcome Katrina! I’m so happy you enjoyed it.
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.
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 🙂
Nice. Admittedly I’ve moved my sheet pan recipes to cast iron. Thanks for the response; all the best.
How many lbs of chicken thighs did you use? Thanks
1.5 lbs of chicken
Question- I have skinless/ boneless thighs. Do u think it’ll turn out ok if I use those instead?
They should be still ok, just cook a little faster.
How many lbs of chicken thighs did you use?
I use around 1.5 lbs of chicken thighs.
Hi Natasha,
Is the cook time the same for chicken breasts?
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.
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.
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.
Hi, can you post some recipes of cakes?
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 🙂
There is just a lot of chicken and salmon recipes and not a lot of sweet recipes. But your recipes are still amazing!
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!
Hi Natasha – thank you. I am not keen on mustand – can you recommend a substitute for it??
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.”
you can try honey mustard… it gives a great flavor
True! And it is definitely a milder option for mustard. Thanks Lilya!
Great – thank you both!
You’re welcome! 🙂