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 can’t find skin on boneless thighs. Do you think skinless will still work?
Hi Kelly! Here is what one of my readers said, “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!! I hope that helps!
Trying it tonight
😉 Thank you Natasha! Big fan of your recipes!!!
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My God this was delicious! And the way you bake it is also proper. I live in Edmonton, Alberta, Canada. Up here I recommend 50 mins cook time because of our altitude. Also I think if you added a little Rosemary that would also compliment it. Perhaps adding a few half cooked potatoes would work too. (potatoes need at least an hour to cook up here)
Sorry I used chicken thighs with bone in, so maybe that’s why it took 50 mins, but the sprouts were fine, though a bit charred. I turned them to prevent to much charring. I used 4 thighs with bone and 4 drumsticks. ( I turned the drumsticks so they cook evenly) But honestly when the spouts are charred a bit by the broil they taste fantastic, and slightly caramelized.
I made this tonight it was delicious thank you great recipe Natisha👍
You’re welcome, Sharon. Great to know that you loved it!
This is the recipe that made me fall in love brussel sprouts. I was never a fan
Wow! I’m so glad you gave it a try and loved it, Madina! That’s so great!
Chicken took way longer than the brussell sprouts. I did bone-in thighs and they took more like an hour to cook through. By then the sprouts were dried up and burnt. A bit of a disaster.
Hi Rosemary, I’m sorry to hear that. This recipe calls for boneless chicken thighs. Bone-in does take longer to bake which is why we didn’t use them for this recipe but thank you for bringing attention to that. If using bone-in, it would be better to cook the veggies on a separate pan so you can take them out when they are done.
Hi,
What other veggies could I use for this recipe, I am the only one that will eat Brussels sprouts, I would love to still use the sprouts but add what other veggies?
Thank you
Hi Sandra, I bet other veggies can work here. Broccoli or cauliflower would work great!
My husband doesn’t care for sprouts so I put carrots on the pan for him. They turn out delicious too! Then I get to eat all of the yummy sprouts…Win win!
Loved the recipe! I was “chicken” to use a 1/2 tbsp of salt so used 1/2 tsp instead. Is it supposed to be 1/2 tbsp? Thanks!
Hi Natasha! If I’m out of lemons can I use lemon juice? Will it make much difference?
Hi Mary, it depends on how the lemon juice was made but the recipes requires lemon juice from at least 1 lemon.
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.
You’re welcome, Marietjie! I’m so happy you enjoyed that.
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!
We’re happy to know that you both enjoyed it!
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!
You’re welcome, Tracy. Great to hear that you loved this recipe and hope you’ll love all the recipes that you will try!
Incredible chicken
Thanks, Rae!
Hi Natasha! great recipe? Any thoughts on reheating leftover garlic dijon chicken?
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.
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?
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.
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.
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.
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!
I’m so happy to hear that! Thank you for sharing your great review.
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?
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.
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:)
I’m so happy you enjoeyd this recipe, Susan! Thank you for that wonderful review!
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!
Hello Angela, love it! Thank you for sharing that with us, it is so inspiring for me when I read comments like this.
Do you discard any marinade before roasting since it has been with raw chicken. I worry about salmonella.
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.
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!
I’m so happy you enjoyed it!
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!
I am glad you discovered my website and channel. I hope you love every recipe that you’re going to try!