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Sheet Pan Lemon Herb Chicken and Brussels Sprouts

A comforting and delicious dish of roasted chicken breasts and Brussels sprouts, enhanced with lemon and fresh herbs, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Use good quality chicken.
  • 1 lb Brussels sprouts, halved Can substitute with green beans or cauliflower.
  • 3 tablespoons olive oil Can substitute with avocado oil or melted butter.
  • 2 pieces lemons (zested and juiced) Lime juice can be a zesty alternative.
  • 2 cloves garlic, minced Shallots can be used for a milder flavor.
  • 1 tablespoon fresh rosemary, chopped Dried herbs can be used in reduced quantity.
  • 1 tablespoon fresh thyme, chopped Dried herbs can be used in reduced quantity.
  • Salt and pepper to taste Adjust seasoning after cooking.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Halve the Brussels sprouts, zest and juice the lemons, and mince the garlic so everything is ready for mixing.
Marinade and Chicken Preparation
  1. In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Stir well to create a flavorful marinade.
  2. Add the chicken breasts to the bowl with the marinade and toss them gently to ensure they are evenly coated.
Arranging and Roasting
  1. Arrange the marinated chicken breasts and halved Brussels sprouts on a large sheet pan in a single layer.
  2. Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through with an internal temperature of 165°F (74°C) and the Brussels sprouts are tender.
Serving
  1. Once done, remove the pan from the oven, let it rest for a moment, then serve hot.

Notes

Store leftovers in the fridge for up to 3 days. For freezing, cool the dish then store in a tightly sealed container for up to 3 months. Reheat in a skillet or microwave.