The aroma of savory rosemary mingling with the sweet, earthy scent of Brussels sprouts wafts through the kitchen, promising a meal that’s as delightful to the nose as it is to the taste buds. Picture this: golden-brown chicken, perfectly roasted and tender, nestled alongside vibrant green sprouts that have caramelized just so. You can practically hear them singing “Eat me!” as they emerge from the oven, and oh, how you’ll want to oblige.
This Sheet Pan Rosemary Chicken with Brussels Sprouts isn’t just a dish; it’s an experience! Whether you’re hosting friends for a cozy dinner or simply trying to impress your own taste buds after a long day, this recipe brings warmth and joy to the table. It’s perfect for those evenings when you crave something delicious but don’t want to spend hours chained to the stove. Get ready for a flavor explosion that will leave you coming back for seconds—and thirds!
Why You'll Love This Recipe
- This sheet pan meal combines ease of preparation with incredible flavor, making weeknight dinners a breeze.
- The vibrant colors and textures create visual appeal that makes your dinner table pop.
- You can customize it by swapping out vegetables based on what’s in season or in your fridge.
- Perfectly versatile, it works for both casual family meals and elegant dinner parties.
Ingredients for Sheet Pan Rosemary Chicken with Brussels Sprouts
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but feel free to adjust based on your guest list or appetite.
- Fresh Rosemary: Use sprigs of fresh rosemary for that aromatic punch; dried will work in a pinch but won’t have quite the same impact.
- Brussels Sprouts: Look for firm green sprouts without blemishes; they should be bright and compact for optimal roasting.
- Olive Oil: A good quality extra virgin olive oil will enhance flavor and help everything crisp up beautifully in the oven.
- Garlic Powder: This adds depth to the flavor profile; you could also use fresh minced garlic if you’re feeling adventurous.
- Salt and Pepper: Essential seasonings that elevate every bite—don’t skimp on these!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Sheet Pan Rosemary Chicken with Brussels Sprouts
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup—because who wants to scrub dishes after enjoying a fantastic meal?
Step 2: Prepare the Chicken
While your oven heats up, grab those boneless chicken breasts. Pat them dry with paper towels—nobody likes soggy chicken! Season generously with salt, pepper, and sprinkle some garlic powder over them like you’re sprinkling fairy dust.
Step 3: Mix in the Magic
In a small bowl, whisk together olive oil and chopped rosemary until well combined. This fragrant mixture will be your secret weapon against blandness!
Step 4: Toss It All Together
Grab those lovely Brussels sprouts and trim off any brown ends before slicing them in half. In a large mixing bowl, combine the sprouts with a drizzle of olive oil and some salt. Toss until they’re coated like they’re headed for their very own red carpet event.
Step 5: Arrange on Baking Sheet
Spread out those seasoned chicken breasts on one side of your baking sheet like they’re lounging at a beach resort. Nestle the Brussels sprouts next to them—give them some space but not too much; they’re best friends after all.
Step 6: Roast Away
Pop that glorious sheet pan into your preheated oven and roast for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown. If you’re feeling fancy (or impatient), broil it for an additional few minutes at the end for crispy perfection!
Transfer to plates and drizzle any leftover rosemary oil over everything as the perfect finishing touch.
And there you have it—a wholesome meal that’s beautiful enough to impress even your most discerning dinner guests while being simple enough that you’ll wonder why you didn’t make it sooner! Enjoy every succulent bite of this Sheet Pan Rosemary Chicken with Brussels Sprouts while basking in culinary glory!
You Must Know
- This delightful Sheet Pan Rosemary Chicken with Brussels Sprouts is more than just a meal; it’s a culinary adventure that turns weeknight cooking into a joyous occasion.
- The tantalizing aromas and vibrant colors create an inviting atmosphere at your dinner table, making it perfect for both family gatherings and cozy nights in.
Perfecting the Cooking Process
Start by preheating your oven to 425°F (220°C). While it heats, season the chicken thighs generously with rosemary, salt, and pepper. Place them on the sheet pan next to halved Brussels sprouts. Roast everything together until golden and crisp, about 30-35 minutes.
Add Your Touch
Feel free to swap out Brussels sprouts for other veggies like carrots or sweet potatoes. Experiment with spices by adding garlic powder or some lemon zest for a fresh twist. You can also switch up the herbs—thyme or oregano work wonders too!
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. For reheating, pop it back in the oven at 350°F (175°C) until warmed through, ensuring that crispy texture remains intact.
Chef's Helpful Tips
- Ensure even cooking by cutting Brussels sprouts into similar sizes; this helps them roast evenly alongside the chicken.
- Always let the chicken rest before slicing to keep it juicy.
- Finally, don’t skip the fresh rosemary—it elevates the dish from ordinary to extraordinary!
Sharing this recipe reminds me of that one dinner party where my friends couldn’t stop raving about how juicy and flavorful the chicken was. I felt like a culinary rockstar that night!
FAQs :
What is the best way to prepare Sheet Pan Rosemary Chicken with Brussels Sprouts?
To prepare Sheet Pan Rosemary Chicken with Brussels Sprouts, start by preheating your oven. Season the chicken thighs generously with salt, pepper, and fresh rosemary. Cut the Brussels sprouts in half and toss them with olive oil, garlic, and more rosemary. Arrange everything on a sheet pan and roast until the chicken reaches the desired internal temperature and the sprouts are golden brown. This method ensures even cooking while infusing flavors throughout the dish.
Can I use other vegetables in my Sheet Pan Rosemary Chicken recipe?
Absolutely! While Brussels sprouts complement the rosemary chicken beautifully, you can experiment with other vegetables. Carrots, potatoes, or bell peppers work well in this dish. Just ensure that you cut them into similar sizes for even roasting. Adjust cooking times based on the vegetables you choose to ensure everything cooks perfectly together.
How long does it take to cook Sheet Pan Rosemary Chicken with Brussels Sprouts?
Cooking Sheet Pan Rosemary Chicken with Brussels Sprouts typically takes about 30-40 minutes at 400°F (200°C). The exact time may vary depending on the thickness of your chicken thighs and the size of your Brussels sprouts. Always use a meat thermometer to check that chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
Can I make this recipe ahead of time?
Yes, you can prepare Sheet Pan Rosemary Chicken with Brussels Sprouts ahead of time. Marinate the chicken and chop the vegetables a few hours before cooking. Store them in the refrigerator until you’re ready to bake. Alternatively, you can cook everything and store leftovers in an airtight container for up to three days, making it a great meal prep option.
Conclusion for Sheet Pan Rosemary Chicken with Brussels Sprouts :
Sheet Pan Rosemary Chicken with Brussels Sprouts is a delightful and simple meal that brings flavors together effortlessly. By seasoning chicken thighs and roasting them alongside crispy Brussels sprouts, this dish becomes both nutritious and satisfying. You can customize it with various vegetables if desired. Ideal for busy weeknights or entertaining guests, this recipe makes dinner a breeze while keeping cleanup minimal. Enjoy wholesome flavors in one delicious tray!
Sheet Pan Rosemary Chicken with Brussels Sprouts
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Description
Savor the delightful flavors of tender chicken and caramelized Brussels sprouts, all roasted together on a single sheet pan for an easy, nutritious meal.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 3 sprigs fresh rosemary (or 1 tbsp dried)
- 1 lb Brussels sprouts
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season generously with salt, pepper, and garlic powder.
- Mix the Rosemary Oil: In a small bowl, whisk together olive oil and chopped rosemary until well combined.
- Prep the Brussels Sprouts: Trim any brown ends off the Brussels sprouts, then slice them in half. In a large mixing bowl, combine the sprouts with a drizzle of olive oil and some salt. Toss until coated.
- Arrange on Baking Sheet: Spread the seasoned chicken breasts on one side of the baking sheet and nestle the Brussels sprouts next to them.
- Roast in the Oven: Roast for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown. For extra crispiness, broil for an additional few minutes at the end.
- Serve: Transfer to plates and drizzle any leftover rosemary oil over everything before serving.
Nutrition
- Serving Size: 1 chicken breast with 1/2 cup Brussels sprouts
- Calories: 320
- Sugar: 3g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg
Keywords: Feel free to swap Brussels sprouts for seasonal vegetables like carrots or bell peppers. For added flavor, consider using fresh minced garlic instead of garlic powder or experimenting with other herbs like thyme or oregano.
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