Sheet-Pan Lemony Chicken With Brussels Sprouts

By Yasmin Fahr

Published Jan. 28, 2023

Sheet-Pan Lemony Chicken With Brussels Sprouts
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Total Time
1 hour
Rating
4(4,379)
Comments
Read comments

This is a true oven-to-table sheet-pan dinner full of tender, crunchy brussels sprouts and crispy, lemony chicken. A simple lemon-and-herb compound butter seasons both the chicken and sprouts, which are then topped with thin lemon slices that become crunchy in the oven, offering a nice textural element and a bright splash of color and flavor. The key is to cut the lemon rounds almost paper-thin, so they can crisp up and lose their bitterness. This recipe is easily adjustable for a larger batch: Add 4 drumsticks (about 1 ½ pounds) to the chicken thighs, increase the butter by 1 tablespoon and adjust seasonings as needed.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:2 to 4 servings
  • 3tablespoons unsalted butter or ghee, at room temperature
  • 2lemons, both zested (about 2 tablespoons), 1 cut into very thin rounds and 1 halved, seeds removed
  • ½cup flat-leaf parsley leaves and tender stems, finely chopped
  • Kosher salt and black pepper
  • 3tablespoons plus 1 teaspoon olive oil
  • 4bone-in, skin-on chicken thighs (about 1½ to 2 pounds)
  • 1½pounds brussels sprouts, trimmed and halved, tough outer leaves removed
  • 1small red onion, peeled, quartered and cut into 1-inch wedges
  • ½teaspoon red-pepper flakes
  • ¼cup grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

607 calories; 46 grams fat; 15 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 7 grams polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 33 grams protein; 1006 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.

  2. Step 2

    Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.

  3. Step 3

    Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you’d like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.

  4. Step 4

    Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.

Ratings

4 out of 5
4,379 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Liz

I made this for our dinner tonight, and it was spectacular. I accidentally used an entire stick of butter, though, and let me tell you...it was a happy accident. I'd do it exactly that way again. :)

Kitty

Super easy and came out great, perfect for summer in Southern Hemisphere. I love that I get to eat my home grown lemon. Tossed in small potatoes cut in half, whole meal sorted!

Nikki

This was just as good with skinless/boneless thighs, just dropped oven to 425, let veg cook for 10 minutes first, then another 25 with the chicken. Served w/ toasted French bread. Delicious!

Carol

I found this to be overly complicated but it was tasty. I eliminated all the butter, though, and substituted olive oil.

Lynda

Easy to prepare and the lemon gives this dish a great taste. I added garlic because it just asked for garlic.

Bruno

I made this last night with a mixture of breast and thigh meat. It was not good. The flavor combination just did not work. I’ve made many NYT recipes over the years and this was the first where I would not make this again.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.