Roasted Chicken with Brussels Sprouts and Garlic Herb Butter
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Easy
There's nothing quite like a one pan dinner that comes together in about an hour and tastes like you've been cooking all day. This roasted chicken with brussels sprouts and garlic herb butter is one of my go to meals because it's simple, affordable, and honestly foolproof. The chicken thighs stay incredibly juicy while everything roasts together, and the garlic herb butter adds such a wonderful richness. Plus, brussels sprouts are packed with vitamin C and fiber, so you're getting something truly nourishing alongside that golden, crispy skin. Best of all, cleanup is minimal and the whole thing comes together with just a sheet pan and about twenty minutes of prep.
Ella x
Ingredients
- 8bone-in, skin-on chicken thighs(patted dry)
- ¾ kgfresh brussels sprouts(halved lengthwise)
- 4 tablespoonsunsalted butter(softened)
- 4fresh garlic cloves(minced)
- 3fresh thyme sprigs
- 2fresh rosemary sprigs
- 3 tablespoonsextra virgin olive oil
- 1½ teaspoonssea salt
- 1 teaspoonfresh cracked black pepper
- 2 tablespoonsfresh lemon juice
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 1
Preheat your oven to 425°F. In a small bowl, blend the softened butter with minced garlic, chopped fresh thyme and rosemary leaves, lemon juice, smoked paprika, and a pinch of salt until well combined.
Tip: Make the herb butter ahead of time for easier prep on cooking day.
- 2
Pat the chicken thighs dry with paper towels and season generously on both sides with sea salt and black pepper.
Tip: Dry skin is essential for achieving a crispy, golden exterior.
- 3
Heat olive oil in a large cast-iron or oven-safe skillet over medium-high heat. Once shimmering, carefully place chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden brown and crispy.
Tip: Don't move the chicken while searing to develop a proper crust.
- 4
Flip the chicken thighs over and transfer the skillet to the preheated oven. Roast uncovered for 20 minutes.
Tip: Use an oven-safe skillet to seamlessly transition from stovetop to oven.
- 5
Remove the skillet from the oven and scatter the halved Brussels sprouts around the chicken. Toss the sprouts with a light drizzle of olive oil, salt, and pepper.
Tip: Cut Brussels sprouts flat-side down so they caramelize beautifully.
- 6
Return the skillet to the oven and roast for an additional 20-25 minutes, stirring the Brussels sprouts halfway through, until they're deeply caramelized and the chicken reaches an internal temperature of 165°F.
Tip: Use a meat thermometer inserted into the thickest part of the thigh to check for doneness.
- 7
Remove from the oven and top each chicken thigh with a generous dollop of the prepared garlic herb butter, allowing it to melt over the hot chicken and vegetables.
Tip: The residual heat will soften the butter perfectly, creating a silky sauce.
- 8
Let rest for 5 minutes before serving, then garnish with additional fresh herb sprigs if desired.
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