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Oh, the smell of oven roasting! There’s just something so comforting, you know? Especially when the weather starts to turn a little crisp and you just want something warm and delicious without a ton of fuss. That’s exactly where this Sheet-Pan Citrus Herb Chicken with Brussels Sprouts comes in. I’m Anna, and I absolutely adore sharing recipes that make everyday cooking feel joyful and, well, *easy*! Chicken is my go-to, and creating dishes that pack a flavorful punch while keeping cleanup to a minimum is my jam. This recipe is a perfect example – it’s bright, it’s cozy, and it’s going to become a staple when you just need a fantastic meal on the table fast.
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Why You’ll Love This Sheet-Pan Citrus Herb Chicken
Seriously, this recipe is a weeknight game-changer! It’s got that perfect balance of deliciousness and simplicity that we all crave after a long day. You’re going to love how it:
- Makes cleanup a breeze with just one pan!
- Delivers incredible flavor without a ton of effort.
- Is packed with wholesome ingredients for a healthy meal.
- Is super flexible and great for meal prepping ahead.
A Cozy Weeknight Meal
When the clock is ticking and you’re hungry, this sheet-pan wonder comes to the rescue! Toss everything on the pan and let the oven do the work. Dinner is ready in under an hour, with minimal fuss and maximum flavor.
Flavorful and Fresh
Get ready for a taste explosion! The bright, zesty notes from the fresh citrus perfectly cut through the richness of the chicken and the slight char on the Brussels sprouts. The herbs add that warm, comforting aroma that just makes everything feel so cozy and delicious.
Gather Your Ingredients for Sheet-Pan Citrus Herb Chicken
Alright, let’s get our kitchen prepped! Having everything ready to go makes this recipe a total breeze. You’ll want to grab these goodies before you start. Trust me, the simpler it is to get started, the more likely you are to actually make it!
Chicken and Vegetables
For our main stars, we’ll need:
| Chicken: | 4 boneless, skinless chicken thighs or breasts |
| Brussels Sprouts: | 1 lb, halved (trim off any sad-looking ends!) |
| Red Onion: | 1 medium, cut into wedges (don’t worry if they’re not perfect!) |
The Zesty Marinade
This is where all the magic happens! It’s a simple mix that brings so much brightness:
| Citrus: | 1 orange (you’ll need the zest AND juice) and 1 lemon (zest and juice too!) |
| Olive Oil: | 3 tablespoons (good quality makes a difference!) |
| Garlic: | 3 cloves, minced (or more if you’re a garlic lover like me!) |
| Herbs: | 1 tsp dried thyme and 1 tsp dried rosemary (dried is fine, but fresh is amazing if you have it!) |
| Spices: | 1 tsp smoked paprika, plus salt and black pepper to taste |
How to Prepare Sheet-Pan Citrus Herb Chicken
Alright, let’s get this amazing meal into the oven! It’s so straightforward, you’ll wonder why you haven’t been making sheet pan dinners forever. Just follow these simple steps, and you’ll have a delicious, healthy dinner on the table in no time.
Preheating and Vegetable Prep
First things first, crank that oven up to 425°F (220°C). While it’s heating, grab a big baking sheet. Toss your halved Brussels sprouts and red onion wedges right onto the pan. Drizzle them with about 1.5 tablespoons of olive oil. Sprinkle half of the orange and lemon zest, half of your dried thyme and rosemary, and a good pinch of salt and pepper. Give it all a good toss with your hands – get in there and make sure everything is nicely coated. Spread it out evenly so it all roasts up beautifully.
Crafting the Flavorful Marinade
Now for the star of the show: the marinade! In a medium bowl, combine the remaining 1.5 tablespoons of olive oil. Add the rest of that gorgeous orange and lemon zest, the remaining thyme and rosemary, and all that minced garlic. Sprinkle in the smoked paprika, then squeeze in the juice from both the orange and the lemon. Give it a good stir, and season with salt and pepper to your liking. Taste it! Does it need a little more salt? A bit more pepper? Make it yours!
Marinating and Assembling the Pan
Grab your chicken pieces. Whether you’re using thighs or breasts, make sure they’re dry. Now, plop them into that bowl with the marinade and give them a good coating. Get your hands in there and make sure every bit is covered. Once the chicken is nicely coated, arrange the pieces right on top of the vegetables on your sheet pan. Nestle them in so they’re not too crowded. For an extra boost of citrusy goodness and some pretty color, tuck a few extra slices of orange or lemon around the chicken and veggies. It looks so inviting!
Roasting to Perfection
Into the hot oven they go! Roast everything for about 22 to 28 minutes. Keep an eye on it, as ovens can be a bit tricky. You’re looking for the chicken to be cooked through, reaching an internal temperature of 165°F (74°C). You can use a meat thermometer for this – it’s the best way to be sure! At the same time, the Brussels sprouts should be tender and have those lovely browned, caramelized edges that are just divine. When it all looks and smells amazing, it’s ready to come out!
Tips for the Best Sheet-Pan Citrus Herb Chicken
You’re so close to dinner perfection! A few little tricks can take this already amazing sheet-pan chicken from good to absolutely spectacular. I’ve learned a thing or two over the years, and these tips will help you nail it every single time. Don’t stress, they’re super easy!
Choosing Your Chicken
I love using boneless, skinless chicken thighs because they stay so wonderfully juicy and forgiving. If you opt for chicken breasts, just be a little more mindful of the cooking time. They can dry out faster, so start checking them a few minutes earlier to ensure they don’t overcook!
Getting Crispy Brussels Sprouts
The key to those irresistible crispy Brussels sprouts is giving them space! Don’t overcrowd the pan. If they’re piled on top of each other, they’ll steam instead of roast. Also, make sure they’re cut side down on the pan initially; this helps them get a lovely caramelization.
Flavor Boosters
Want to kick it up a notch? For a little heat, toss a pinch of red pepper flakes into your marinade. And if you happen to have fresh thyme and rosemary on hand, definitely use those instead of dried – just double the amount for an even more vibrant, fragrant dish! For more chicken inspiration, check out these juicy lemony chicken meatballs.
Variations for Your Sheet-Pan Citrus Herb Chicken
This recipe is fantastic just as it is, but I always love hearing how you all get creative in the kitchen! It’s so easy to tweak this sheet-pan chicken to fit exactly what you’re craving or what you have hiding in your fridge. Don’t be afraid to play around!
Adding More Vegetables
Feel free to toss in other sturdy veggies that roast well! Bell peppers, broccoli florets, or even some chopped sweet potatoes would be delicious additions. Just make sure to cut them into similar-sized pieces so they cook evenly with the Brussels sprouts.
Herb and Spice Swaps
While thyme and rosemary are my go-to, you could totally switch it up! A little oregano or sage would be lovely. If you’re feeling adventurous, a pinch of cumin or coriander in the marinade adds a different kind of warmth. Experiment and see what you love! You might also enjoy this smothered green beans recipe.
Serving Suggestions for Citrus Herb Chicken
This sheet-pan meal is practically a complete dinner on its own, but if you want to round it out, a simple side of fluffy quinoa or a light, crisp salad with a lemon vinaigrette would be absolutely divine. You could also serve it over some orzo or rice to soak up any extra delicious pan juices. Honestly, though, just digging in straight from the pan with a fork is my favorite way to enjoy it!
Storing and Reheating Your Sheet-Pan Citrus Herb Chicken
Don’t you hate it when leftovers lose their magic? I know the feeling! But this sheet-pan chicken is pretty resilient. With a little care, you can enjoy it just as much the next day. It’s great for lunches or a quick, delicious second dinner!
Optimal Storage Practices
Once your chicken and veggies have cooled down a bit, pop them into an airtight container. You can keep them together or separate the chicken from the sprouts and onions if you prefer. Store them in the refrigerator for up to 3 days. Make sure the container is sealed tightly to keep everything fresh!
Reheating for Enjoyment
For the best flavor and texture, I always recommend reheating in the oven. Pop the leftovers onto a small baking sheet or oven-safe dish at around 350°F (175°C) for about 10-15 minutes, or until warmed through. If you’re in a super rush, the microwave works too, just be mindful that the Brussels sprouts might lose a bit of their crispness.
Frequently Asked Questions about Sheet-Pan Citrus Herb Chicken
Got questions about making this easy sheet-pan chicken? I’ve got you covered! These are the things folks often ask, and I’m happy to share my tips to make this recipe absolutely perfect for you.
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work great here too. Just keep an eye on them as they can cook a bit faster than thighs. You might want to check the internal temperature a few minutes earlier to avoid them drying out. They’ll still be delicious!
What if I don’t have fresh citrus?
No fresh fruit? No problem! You can definitely use bottled citrus juice. For the zest, you can skip it if you must, or look for bottled lemon or orange zest in the spice aisle if you want that flavor punch. Bottled juice will still give you that lovely tang!
How can I make this spicier?
If you like a little heat, this recipe is super easy to customize! Just add a pinch or two of red pepper flakes to the marinade along with the other spices. You could also add a dash of cayenne pepper for an extra kick. Adjust it to how spicy you like it!
Nutritional Information for Sheet-Pan Citrus Herb Chicken
This information is an estimate, as exact values can vary based on ingredient brands and precise measurements. It’s based on 4 servings.
| Serving Size: | 1 serving |
| Calories: | 450 |
| Fat: | 25g |
| Saturated Fat: | 5g |
| Unsaturated Fat: | 20g |
| Trans Fat: | 0g |
| Carbohydrates: | 20g |
| Fiber: | 6g |
| Sugar: | 8g |
| Protein: | 35g |
| Cholesterol: | 120mg |
| Sodium: | 350mg |
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Sheet-Pan Citrus Herb Chicken: 1 Easy Recipe
- Total Time: 43 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Sheet-Pan Citrus Herb Chicken with Brussels Sprouts is a bright and cozy dinner. It features juicy chicken, caramelized Brussels sprouts, and seasonal citrus for a zesty finish. This recipe is perfect for weeknights and meal prep.
Ingredients
- 4 boneless skinless chicken thighs or breasts
- 1 lb Brussels sprouts, halved
- 1 red onion, cut into wedges
- 1 orange (zest and juice)
- 1 lemon (zest and juice)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- Salt
- Black pepper
- Extra citrus slices for the pan
Instructions
- Heat oven to 425°F.
- Toss Brussels sprouts and red onion with 1.5 tbsp olive oil, half of the orange and lemon zest, half of the dried thyme and rosemary, salt, and pepper on a sheet pan.
- In a bowl, mix the remaining 1.5 tbsp olive oil, the rest of the zest, the remaining herbs, minced garlic, smoked paprika, orange and lemon juice, salt, and pepper.
- Coat the chicken pieces with this mixture.
- Place the coated chicken over the vegetables on the sheet pan. Add a few extra citrus slices to the pan.
- Roast for 22–28 minutes, or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are tender and browned.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dinner
- Method: Sheet Pan Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 120mg
