Baked Chicken Thighs with Brussels Sprouts

Crispy-skinned chicken with caramelized Brussels sprouts. One pan, minimal effort.

Ingredients

• 2 bone-in, skin-on chicken thighs (~7 oz each, remove skin before eating — skin crisps the meat during cooking)
• 2 cups Brussels sprouts, halved
• 1 medium red onion, quartered
• 3 cloves garlic, left whole in skin
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp onion powder

Salt, pepper

• 1 lemon, halved

Directions

Preheat oven to 425°F (220°C).

1. Toss Brussels sprouts and onion with 1 tbsp olive oil, salt, and pepper.
2. Season chicken with garlic powder, paprika, onion powder, salt, and pepper. Drizzle with remaining olive oil.
3. Place chicken skin-side up on a large baking sheet. Arrange vegetables around it.
4. Roast 30–35 minutes until chicken skin is golden and crispy, internal temp 165°F.
5. Squeeze roasted lemon over everything at the end.

Notes

Roasting at high heat (425°F) gives the vegetables beautiful caramelized edges. The Brussels sprouts cut side should have good direct contact with the hot pan surface. Remove skin before eating to reduce saturated fat.

Nutrition

Calories: 560 | Protein: 50g | Carbs: 18g | Fat: 32g | Fiber: 7g