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- Chicken: 4 boneless, skinless chicken thighs - Vegetables: 1 pound Brussels sprouts, trimmed and halved - Flavorings: 6 tablespoons unsalted butter, 6 cloves garlic, spices - Fresh Herbs: 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme - Seasonings: Salt and pepper to taste, lemon zest and juice, olive oil - Garnish: Fresh parsley, lemon wedges I love using simple, fresh ingredients for this garlic butter chicken and Brussels sprouts dish. The chicken thighs are juicy and packed with flavor. They cook up tender and are easy to work with. The Brussels sprouts add a slight crunch and a hint of sweetness when roasted. I use unsalted butter for the garlic butter sauce. This gives you control over the salt level. I always add minced garlic to the butter. It makes a big difference in taste. Fresh rosemary and thyme add a nice touch. They bring out the flavors in both the chicken and the sprouts. For seasonings, I keep it simple with salt and pepper. The lemon zest and juice brighten the dish. Olive oil helps the Brussels sprouts roast well without burning. Finally, I like to garnish with fresh parsley. It adds color and freshness. Lemon wedges on the side offer a zesty kick when serving. This dish is fun to make and perfect for any night. The ingredients work together to create a delightful meal. Enjoy the vibrant flavors and simple prep! 1. Preheat the oven and prepare the sheet pan: Set your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup. 2. Make the garlic butter mixture: In a small bowl, whisk together 6 tablespoons of melted butter, 6 minced garlic cloves, 1 tablespoon of fresh rosemary, 1 tablespoon of fresh thyme, lemon zest, and lemon juice. Set this aside. 1. Toss Brussels sprouts in olive oil and season: Place 1 pound of trimmed and halved Brussels sprouts on one side of the sheet pan. Drizzle them with 1 tablespoon of olive oil. Season with salt and pepper, then toss them well to coat evenly. 2. Place chicken thighs and season: On the other side of the sheet pan, arrange 4 boneless, skinless chicken thighs. Season both sides with salt and pepper to taste. 1. Cook time and temperature: Pour the garlic butter mixture evenly over both the chicken and Brussels sprouts. Bake everything in the preheated oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C) and the Brussels sprouts are tender. 2. Optional broiling for added crispiness: For a crispy finish, broil the dish for an additional 2-3 minutes. This will give your chicken and Brussels sprouts a nice golden-brown color. To ensure your chicken is juicy and tender, follow these steps: - Use thighs: Boneless, skinless chicken thighs stay moist better than breasts. - Room temperature: Let the chicken sit out for 20 minutes before cooking. This helps it cook evenly. - Butter bath: Pour the garlic butter mix over the chicken before baking. It locks in moisture. To achieve perfectly caramelized Brussels sprouts, try these tips: - Cut evenly: Halve the sprouts so they cook at the same rate. - Space them out: Place sprouts in a single layer on the pan. Crowding leads to steaming, not roasting. - High heat: Bake at 400°F (200°C). This temperature helps the sprouts brown nicely. For plating and presentation, consider these ideas: - Sheet pan serving: Serve directly from the pan for a rustic look. - Garnish: Add fresh parsley and lemon wedges on the side. This adds color and freshness. - Add a drizzle: A light drizzle of olive oil or balsamic glaze can enhance the dish’s appeal. For side dishes, I recommend: - Rice or quinoa: These grains soak up the garlic butter and balance the meal. - Simple salad: A fresh green salad with a light vinaigrette complements the rich flavors. - Crusty bread: Serve with warm bread to soak up the tasty sauce. To change things up, try these herbs and spices: - Thyme and rosemary: Keep these for a classic flavor. - Paprika: Adds a nice smoky touch. - Parmesan cheese: Sprinkle on the sprouts before broiling for added richness. For adding heat or sweetness, consider these suggestions: - Red pepper flakes: Sprinkle on chicken before baking for a spicy kick. - Honey or maple syrup: Drizzle on Brussels sprouts for a sweet contrast to the garlic. - Citrus zest: Add orange or lime zest for a bright flavor twist. {{image_2}} You can change the protein in this dish. Try chicken breasts or turkey instead of thighs. Each option offers a different taste and texture. For veggies, you can swap Brussels sprouts for carrots or asparagus. Both vegetables add color and flavor. Switching up the butter can add new flavors. Try garlic herb butter for a delightful twist. You can also add sauces or marinades. A splash of soy sauce or balsamic vinegar can enhance the taste. Want to cook this dish faster? Use an air fryer. It cooks the chicken and Brussels sprouts quickly while keeping them crispy. If you prefer slow cooking, try a slow cooker. Cook on low for 6-8 hours for tender chicken and veggies. To keep your garlic butter chicken and Brussels sprouts fresh, cool them first. Let the dish sit at room temperature for about 30 minutes. Once cooled, transfer the leftovers to a clean, airtight container. This step helps prevent moisture loss. Store them in the fridge for up to three days. Make sure to label the container with the date you made it. When you want to enjoy your leftovers, reheating them correctly is key. Preheat your oven to 350°F (175°C). Place the chicken and Brussels sprouts on a baking sheet. Cover the dish with aluminum foil. This cover helps keep the food moist while it heats. Bake for about 15-20 minutes or until everything is warm. If you like crispy skin, remove the foil for the last few minutes. If you want to save some for later, freezing is a great option. First, make sure the dish is completely cool. Then, portion the chicken and Brussels sprouts into freezer-safe containers. You can also use freezer bags, squeezing out as much air as possible. Label each bag with the date. This dish can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for the best results. How long does it take to cook chicken thighs? It takes about 25-30 minutes to cook chicken thighs in the oven at 400°F. Make sure the internal temperature is 165°F for safety. This ensures the meat is juicy and tender. I always check with a meat thermometer for best results. Can I use frozen Brussels sprouts? Yes, you can use frozen Brussels sprouts. Just toss them directly onto the pan. No need to thaw them first. However, they might release extra moisture. This can make the dish a bit less crispy. What can I substitute for unsalted butter? You can use salted butter if that's what you have. Just reduce the added salt in the recipe. Another option is olive oil or coconut oil for a dairy-free version. Both will add nice flavor. Is it necessary to use fresh herbs? Fresh herbs add great taste, but dried herbs work too. Use one teaspoon of dried herbs for each tablespoon of fresh. Keep in mind that fresh herbs bring brighter flavors, making the dish shine. Can this recipe be made in advance? Yes, you can prepare this dish in advance. Marinate the chicken and Brussels sprouts with the garlic butter mixture. Cover and store in the fridge for up to 24 hours before cooking. This makes dinner time easier and tastier. How to adjust cooking times for batch cooking? If you double the recipe, the cooking time may increase slightly. Keep an eye on the chicken's temperature. It should still reach 165°F. You might need to rotate the sheet pan halfway through for even cooking. This blog post outlined a simple, tasty sheet pan meal using chicken thighs and Brussels sprouts. We covered the key ingredients, step-by-step instructions, and helpful tips. I hope you feel ready to try this dish. It’s easy to make and offers delicious flavors. Remember, you can swap out ingredients or even change cooking methods to fit your needs. Enjoy experimenting in the kitchen, and I’m sure you’ll impress your family or friends with this meal. Happy cooking!

Garlic Butter Chicken & Brussels Sheet Pan

Get ready to impress with this Garlic Butter Chicken & Brussels Bliss recipe! This one-pan dish features juicy chicken thighs and perfectly roasted Brussels sprouts, all coated in a rich garlic butter sauce with hints of lemon and fresh herbs. It's easy to make and perfect for dinner. Click through to explore this delicious recipe and discover how to create a meal that your family will love!
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Ingredients
  

4 boneless, skinless chicken thighs

1 pound Brussels sprouts, trimmed and halved

6 tablespoons unsalted butter, melted

6 cloves garlic, minced

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

Salt and pepper to taste

1 lemon, zested and juiced

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, whisk together the melted butter, minced garlic, rosemary, thyme, lemon zest, and lemon juice. Set aside.

      Place the Brussels sprouts on one side of the sheet pan and drizzle with olive oil. Season with salt and pepper, then toss to coat.

        Arrange the chicken thighs on the other side of the sheet pan. Season both sides with salt and pepper.

          Pour the garlic butter mixture evenly over the chicken and Brussels sprouts, ensuring they are well coated.

            Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the Brussels sprouts are tender and caramelized.

              For an extra touch, broil for an additional 2-3 minutes to achieve a golden-brown finish on the chicken and sprouts.

                Remove from the oven and let rest for a few minutes before serving.

                  - Prep Time, Total Time, Servings: 10 minutes | 35-40 minutes | Serves 4

                    - Presentation Tips: Serve directly from the sheet pan, garnished with fresh parsley and lemon wedges on the side for a pop of color and freshness.