Sheet Pan Chicken and Brussels Sprouts

What to Put on the Table With Sheet Pan Chicken and Brussels Sprouts

• Lemon wedges
• A green salad
• Cauliflower mash

How to Cook Sheet Pan Chicken and Brussels Sprouts

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan). Toss the Brussels sprouts and onion with half the oil, half the salt and half the pepper on a large baking tray and spread them out.

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2. Mix the mustard, thyme, garlic powder, the remaining oil, salt and pepper in a bowl. Add the chicken and turn to coat.

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3. Push the vegetables to the edges of the tray and lay the chicken in the middle. Roast for 25 to 30 minutes, turning the sprouts once, until the chicken is cooked through and the sprouts are browned and tender.

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4. Serve with the lemon wedges.

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Worth Knowing Before You Cook

Use two trays if the vegetables will not fit in a single layer.

If the sprouts brown before the chicken is done, move them to the edges and cover with foil.

Cut any very large sprouts into quarters so they cook at the same speed.

If You're Missing Something

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Storing and Reheating

Keeps in the fridge for up to 3 days. Reheat in a hot oven.

Questions and Answers

Sheet Pan Chicken and Brussels Sprouts Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.