Garlic Dijon Chicken and Brussels Sprouts Recipe

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! Learn our secrets to marinating chicken and how to trim brussel sprouts.

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 (*see instructions below) 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

These Baked Chicken thighs with a zesty and flavorful garlic, lemon and dijon marinade roast together with brussels sprouts that baste in the scrumptious pan drippings. For best results, marinate 6 hours or overnight.

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

Ingredients for Chicken and Brussels Sprouts:

8 chicken thighs (preferably skin-on, boneless)
1 1/2 lbs brussels sprouts (trimmed and halved)
1/2 tsp sea salt
1/8 tsp black pepper
2 tsp olive oil

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.

Q: What is YOUR preference? White meat (chicken breast) or dark meat (thighs)? I’d love to hear from you in a comment below!

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