Cook up a full meal on one pan and save yourself effort and dishes. You're going to love this Sheet Pan Chicken with Brussel Sprouts and Potatoes.
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Fast and easy dinners are always popular, especially on busy days. With this sheet pan chicken with brussel sprouts and potatoes, you can make a full dinner in less than an hour and with just a few super simple steps.
We are big fans of roasted chicken, brussel sprouts, and potatoes so this sheet pan meal is always a huge family favorite. The crisp, flavorful skin on the chicken, the juicy dark meat underneath, and the wonderfully crisp and flavorful veggies all go so well with each other.
You're going to love this fabulous meal any night of the week! But don't forget to try my other sheet pan dinners like Chicken Leg Sheet Pan Dinner, Sheet Pan Sausages and Brussel Sprouts, and BBQ Chicken Sheet Pan Dinner.
Jump to:
- 💛 Why You'll Love This Recipe
- 🛒 Ingredients
- 🔀 Substitutions & Variations
- 💰 Budget-Friendly Tips
- 🥄 Instructions for Sheet Pan Chicken with Brussel Sprouts and Potatoes
- 👩🏻🍳 Expert Tips
- ❄️ Storage, Reheating & Make Ahead
- 🥗 Side Dishes or Pairing Ideas
- ❓ Recipe FAQs
- 🍽️ More Recipes You'll Love
- 📖 Recipe
- 💬 Comments
⭐⭐⭐⭐⭐ The Buzz From Readers
"Made this tonight but with chicken drumsticks and sweet potatoes. It was delicious!"
- Bret
💛 Why You'll Love This Recipe
- Simple ingredients. We won't need much to make a flavorful meal. Thankfully this recipe uses very simple and basic ingredients, making any shopping trips minimal. Chicken, Potatoes and seasonings, just like in our Air Fryer Chicken Thighs and Potatoes (except we add some veggies here to make it a fuller meal).
- Easy to throw together. This sheet pan chicken with brussel sprouts and potatoes recipe doesn't require very much prep time or effort. Just toss everything together on a pan and bake.
- It's a full meal in one pan! We've got the main course chicken with the starchy potatoes and veggie side dishes all on one convenient baking sheet. With hardly any dishes being used, what will you do with all of that extra time?
🛒 Ingredients
Red Potatoes- You'll need some red potatoes, but you can easily swap them out for yellow potatoes or another variety. If you still have red potatoes on hand, make sure to use them in this Creamy Garlic Red Skin Mashed Potatoes.
Chicken Thighs- Use bone in and skin on chicken thighs for the best results. Boneless cooks more quickly and will leave the veggies and potatoes underdone.
Brussel Sprouts- For a green veggie, we LOVE our brussel sprouts. Wash and trim before use.
Seasonings- For the best flavors, you will need a combination of Italian seasoning, dried rosemary, dried sage, paprika, salt, and black pepper.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Chicken. Try different chicken cuts to suit your taste. Drumsticks are a great alternative to thighs without changing the bake time. If using chicken breasts, adjust the bake time based on size.
Potatoes. For a seasonal twist, swap potatoes with sweet potatoes. This adds color to the dish. Remember to peel the sweet potatoes before adding them.
Seasoning. If you have a favorite seasoning salt or blend, you can use that in place of the homemade seasoning mix that we're using.
💰 Budget-Friendly Tips
Use Bone-In Chicken Thighs. Thighs are cheaper and stay juicier than breasts. Drumsticks are an affordable swap and cook in the same time.
Stretch the Meal. Add a few extra potatoes or carrots to bulk up servings without buying more meat.
Shop Seasonal Veggies. Brussel sprouts and potatoes are cheapest in fall and winter, making this naturally budget friendly.
🥄 Instructions for Sheet Pan Chicken with Brussel Sprouts and Potatoes
Step 1: Preheat your oven to 425 degrees F and line a baking sheet with foil or spray it with nonstick cooking spray. Set it aside.
Step 2: In a small bowl, mix together the dry seasonings until blended. Set aside.
Step 3: Wash and quarter your red potatoes or cut them into 1-inch cubes. Wash the brussel sprouts and trim the ends off. If needed, slice them in half. Small ones can remain whole.
Step 4: Place red potatoes and brussel sprouts onto the prepared baking sheet.
Step 5: Drizzle with 2 tablespoons of olive oil. Add 1 tablespoon minced garlic and 2 teaspoons of the seasoning mixture.
Toss to combine. Scatter them around on the pan and make space for your chicken thighs.
Step 6: Place the chicken thighs skin side up on the baking sheet, evenly spaced between the potatoes and brussel sprouts.
Step 7: Brush the tops of the thighs with the remaining tablespoon of olive oil. Sprinkle the remaining seasoning mixture over the thighs.
Step 8: Bake in your oven for 30-35 minutes or until the internal temperature reaches 165 degrees F.
Step 9: Remove from oven and let rest 5 minutes before serving.
👩🏻🍳 Expert Tips
- Easy Cleanup Tip. To simplify cleanup, line your baking sheet with foil before adding ingredients. Once finished cooking, just peel off the foil for minimal mess.
- Potato Prep. Ensure thorough cooking by cutting potatoes into uniform sizes. Aim for pieces no larger than a quarter to promote even cooking. If using red or Yukon golden potatoes, no need to peel them. However, for thicker-skinned varieties like Russet or sweet potatoes, it's best to remove the peel before cutting.
❄️ Storage, Reheating & Make Ahead
Storage. Store leftovers in an airtight container in the fridge for up to 4 to 5 days.
Reheating. Reheat in the oven at 350°F for 10 to 12 minutes or microwave in short bursts. Add a splash of broth if the chicken seems dry.
Make Ahead. Prep veggies and season the chicken up to 4 hours ahead. Keep covered in the fridge until ready to bake.
🥗 Side Dishes or Pairing Ideas
Serve sheet pan chicken with brussel sprouts and potatoes with rolls, salad, steamed green beans, white rice, or buttered egg noodles. For a cozy comfort meal, add a simple gravy or homemade applesauce on the side.
- Easy Yeast Rolls for BeginnersRecipe $1.06 / Serving $0.12
- Sourdough Starter GravyRecipe $0.67 / Serving $0.34
- Iceberg SaladRecipe $5.00 / Serving $0.83
- Instant Pot ApplesauceRecipe $4.17 / Serving $0.69
❓ Recipe FAQs
This meal goes great with simple side dishes like salad, bread rolls, or steamed veggies. You could also serve it up with some cooked white rice.
Your leftovers can be kept stored in an airtight container in the fridge for up to 5 days. Simply reheat when hungry.
Yes, you can make this meal on a baking sheet and keep it well covered for a few hours before baking. Keep it stored in the fridge and for no more than 4 or 5 hours or else the potatoes may discolor.
🍽️ More Recipes You'll Love
- Sheet Pan Gnocchi With Sausage and VegetablesRecipe $11.85 / Serving $1.98
- Baked Grilled CheeseRecipe $1.86 / Serving $0.31
- Chicken Leg Sheet Pan DinnerRecipe $11.07 / Serving $1.85
- Sheet Pan Sausages and Brussels SproutsRecipe $7.38 / Serving $1.48
🐝 If you tried this sheet pan chicken with brussel sprouts and potatoes, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Sheet Pan Chicken with Brussel Sprouts and Potatoes
Ingredients
- 1 pound red potatoes, quartered or cut into 1-inch pieces - ($1.10)
- 1 pound Brussels sprouts, trimmed and halved if large - ($2.98)
- 3 tablespoons olive oil, divided - ($0.42)
- 1 tablespoon garlic, minced - ($0.20)
- 6 chicken thighs, bone-in and skin-on, thawed - ($5.64)
- 1 teaspoon Italian seasoning - ($0.08)
- 1 teaspoon paprika - ($0.08)
- ½ teaspoon dried rosemary - ($0.04)
- ¼ teaspoon dried sage - ($0.02)
- ½ teaspoon salt - ($0.01)
- ¼ teaspoon ground black pepper - ($0.02)
Instructions
- Preheat. Preheat the oven to 425°F and line a baking sheet with foil or lightly grease.
- Mix seasonings. In a small bowl, combine the Italian seasoning, paprika, rosemary, sage, salt, and black pepper.
- Prep vegetables. Place the potatoes and Brussels sprouts on the baking sheet. Drizzle with 2 tablespoons olive oil, add the minced garlic, and sprinkle with about half of the seasoning mixture. Toss to coat, then spread into an even layer, leaving space for the chicken.
- Season chicken. Arrange the chicken thighs skin-side up on the pan. Brush with the remaining 1 tablespoon olive oil and sprinkle evenly with the remaining seasoning mixture.
- Bake. Bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and browned.
- Rest and serve. Remove from the oven and let rest for 5 minutes before serving.
Notes
- Even cooking. Cut potatoes to uniform size so they roast evenly.
- Potato skins. Red and Yukon gold potatoes do not need peeling; russet or sweet potatoes should be peeled.
- Make ahead. Assemble on the baking sheet, cover, and refrigerate for up to 4 to 5 hours before baking.
- Storage. Store leftovers in an airtight container in the fridge for up to 5 days and reheat before serving.
Nutritional Information
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Bret says
Made this tonight but with chicken drumsticks and sweet potatoes. It was delicious!