One Sheet Roasted Chicken and Brussels Sprouts
Winner, winner, chicken dinner! This quick and easy one-sheet wonder requires only a handful of ingredients and features a flavorful marinade that clings to every bite of chicken. It’s the kind of meal that practically guarantees clean plates and happy chatter around the table!
As a dietitian, I love how this dish delivers big nourishment with almost no effort—lean protein, fiber-rich veggies, and a simple roasting method that keeps things foolproof. If you’re already dreaming of more sheet pan meals, be sure to peek at my Sheet Pan Lemon Garlic Chicken & Veggies, Salmon Salad Niçoise, Veggie Pizza, and Brussels Sprouts with Sunny Side Eggs—all weeknight heroes with major nutrition and minimal fuss.
Why this sheet pan steals the show
- One-pan ease: Toss everything on a single baking sheet, slide it into the oven, and dinner practically makes itself.
- Full of feel-good fuel: Protein-packed chicken and nutrient-rich sprouts bring satisfying balance to every bite.
- Endless customization: Swap in carrots, onions, potatoes, cauliflower—whatever’s hanging out in your crisper drawer.
- Easy to scale up or down: Cooking for two? Cooking for six? This recipe adjusts seamlessly.
A little Joy anecdote for you: in my house, people fight over the crispy Brussels sprout leaves… those extra-browned bits are treasure. So let them roast—get all dark and crispy-crunchy— it gives them serious character.
And if you ever need a one-sheet breakfast, try my Sheet Pan Pancakes!
One Sheet Roasted Chicken and Brussels Sprouts
Ingredients
Marinade
- 2 tablespoons olive oil
- 2 teaspoons white vinegar
- 1 tablespoon smoky paprika
- 1½ teaspoons kosher salt
- ½ teaspoon garlic powder
Chicken and Brussels Sprouts
- 3 pounds chicken breast, sliced into large chunks
- 1 pound Brussels sprouts, trimmed and quartered
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400˚.
- In a medium bowl, add the marinade ingredients (2 tablespoons olive oil, vinegar, paprika, salt and garlic) and whisk until well combined. Add the chicken and toss with marinade to evenly coat. Cover and stash in the fridge for 30 minutes to 2 hours but no longer (if it sits in vinegar too long, it can become tougher).
- Add Brussels sprouts to a baking sheet and drizzle with 2 tablespoons olive oil. Using your hands or tongs, give them a good toss to fully coat. Spread them out in a single layer and sprinkle with salt and pepper. Place in the oven on middle rack and cook for 15 minutes.
- Remove baking sheet from the oven and nestle the marinated chicken pieces between the vegetables. Place back in oven for about 15 minutes. Note that cook time can vary and will depend on the size of your chicken chunks. That being said, it is most important to check the internal temperature of your chicken with a meat thermometer to ensure the thickest pieces reach an internal temperature of 165˚. You can start checking at the 15-minute mark to avoid overcooking.
- Season with salt and pepper to taste. Serve and enjoy. For extra flavor, squeeze fresh lemon juice over the top and sprinkle on some crumbled feta or grated Parmesan.
The chicken breasts only cook for 10 minutes? I think that might not be enough.
Hi and thank you for bringing this to our attention! The key to keep in mind is that the size of chicken pieces will vary, which means the cook time may have to be adjusted. We’ve updated the recommended cook time to 15 minutes given that Joy likely uses smaller pieces when she makes the recipes. However, the most important takeaway is that people should check their chicken for doneness with a meat thermometer. The internal temperature of the thickest piece of chicken should reach 165˚. You can start checking at 15 minutes to avoid overcooking.
Thanks again for your comments and we hope you love the recipe as much as we do—it’s on regular rotation in the Bauer house!
—Team Joy
Just made this tonight for my dinner and loved it after one bite! My chicken was done at about 12 minutes and Brussels were perfect- lots of crispy leaves.
Hi Jill. So happy you enjoyed the recipe! And we agree…the crispy leaves are the best! Thanks for stopping by to share your thoughts!
—Team Joy
I enjoy your recipes when I can, I am on a low sodium diet because of my kidneys. I also have to watch my phosphorus and potassium as well. Is there a way that you could include some of these elements in other recipes?
Hi Sharon! Thank you so much for sharing this…we truly appreciate the feedback, and we hear you. We are actively working to include more nutrition details like sodium, potassium, and phosphorus across new recipes! In the meantime, you may enjoy our kidney-friendly recipes, which are designed to meet these guidelines:
– Sodium: under 400 mg per serving
– Potassium: under 300 mg per serving
– Phosphorus: under 150 mg per serving
Thank you again for taking the time to reach out and for cooking along with us. We’re so glad you’re here, and we’ll keep working to make our recipes even more supportive and accessible for everyone! — Eliza (Team Joy)