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Easy One-Pan Chicken with Brussels Sprouts

Serving Size

4

Ingredients

  • 4 chicken thighs⁣
  • 1 package or bag of brussels sprouts ⁣
  • 1 container of cherry tomatoes ⁣
  • 3-4 garlic ⁣cloves
  • 1 can of chickpeas ⁣
  • 1-2 tbsp olive oil ⁣
  • Salt and pepper ⁣

Directions

  • Preheat the oven to 375°F (190°C).
  • Line a large baking sheet with parchment paper or lightly grease it with oil or cooking spray.
  • Place the chicken thighs on the baking sheet, spacing them apart.
  • Wash and trim the Brussels sprouts, cutting them in half if large.
  • Wash the cherry tomatoes and add them to the baking sheet along with the Brussels sprouts.
  • Rinse and drain the chickpeas, then spread them evenly around the pan.
  • Peel, smash, or dice the garlic cloves, then scatter them across the pan.
  • Drizzle olive oil evenly over the chicken and vegetables.
  • Season everything with salt and pepper, adjusting to taste.
  • Roast in the oven for 30–40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the Brussels sprouts are tender and slightly crispy.
  • Remove from the oven, let rest for a few minutes, then serve. Enjoy!

Notes

Customize the Veggies: Swap out the Brussels sprouts or cherry tomatoes for other vegetables like zucchini, bell peppers, carrots, or cauliflower. Enhance the Flavor: Try adding paprika, garlic powder, Italian seasoning, or red pepper flakes for extra seasoning. Extra Crispy Chicken: For crispier skin, broil the dish for the last 2–3 minutes of cooking. Storage & Meal Prep: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to maintain texture.

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