Honey Lemon Chicken & Brussels Sheet Pan Dinner Recipe

There’s something undeniably comforting about a dinner that combines wholesome ingredients, simple preparation, and vibrant flavors. The Honey Lemon Chicken & Brussels Sheet Pan Dinner is the perfect example of this balance—it’s a dish that works beautifully for busy weeknights yet feels special enough for a weekend gathering with family or friends. Imagine tender, juicy chicken coated in a sweet and tangy honey-lemon glaze, paired with caramelized Brussels sprouts that turn crisp on the edges while staying buttery-soft inside. The magic of this recipe lies in its ease: everything cooks together on one sheet pan, meaning minimal cleanup and maximum flavor.

The inspiration behind this recipe stems from the warmth of family dinners and the timeless appeal of citrus and honey. Growing up, many of us can recall meals where the scent of roasted chicken filled the kitchen. This recipe takes that nostalgic memory and elevates it with a bright lemon twist and the earthy sweetness of Brussels sprouts. It’s a dish that bridges tradition with modern convenience, making it a go-to recipe you’ll want to return to again and again.

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Why You’ll Love This Recipe

If you’ve been looking for a way to add variety to your weeknight meals while keeping things healthy and exciting, this recipe has you covered. Here’s why it stands out:

• Balanced flavors: The glaze brings together citrus brightness and honey sweetness, creating a perfect harmony that complements the natural flavors of the chicken and vegetables.

• Nutrient-rich ingredients: Brussels sprouts are loaded with vitamins C and K, while lean chicken offers high-quality protein.

• One-pan convenience: Fewer dishes mean less time spent cleaning and more time spent enjoying your evening.

• Family-friendly appeal: The gentle sweetness of the honey glaze makes this dish a hit with both kids and adults.

• Customizable: Add carrots, sweet potatoes, or even cauliflower for more variety and color.

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Ingredients

For this sheet pan dinner, you’ll need a handful of fresh, simple ingredients.

For the Chicken & Marinade:

• 4 bone-in, skin-on chicken thighs (or substitute boneless, skinless for a leaner option)

• 2 tablespoons olive oil

• 3 tablespoons honey

• 3 tablespoons freshly squeezed lemon juice

• 1 teaspoon lemon zest

• 3 garlic cloves, minced

• 1 teaspoon Dijon mustard

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

For the Brussels Sprouts & Vegetables:

• 1 pound Brussels sprouts, trimmed and halved

• 1 red onion, sliced into wedges

• 1 large carrot, cut into sticks (optional for added sweetness)

• 2 tablespoons olive oil

• ½ teaspoon salt

• ¼ teaspoon black pepper

Garnish (Optional):

• Fresh parsley, chopped

• Lemon wedges for serving

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Directions

1. Prepare the Marinade

Start by creating the flavorful base of this dish: the honey lemon marinade. In a small mixing bowl, whisk together olive oil, honey, lemon juice, lemon zest, minced garlic, Dijon mustard, salt, black pepper, and paprika. Whisk until everything is fully combined. You’ll notice that the honey gives the mixture a glossy thickness, while the lemon juice brightens it with a zesty aroma. The olive oil helps the marinade coat the chicken evenly, ensuring every bite is juicy and well-seasoned.

Take a moment to taste the marinade—if you want a little more tang, add an extra squeeze of lemon. If you prefer sweeter notes, stir in a drizzle more honey. Remember, this marinade should strike a balance between sweet, savory, and tangy because it doubles as a glaze when the chicken roasts.

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2. Marinate the Chicken

Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the chicken, making sure each piece is generously coated. Seal the bag or cover the dish tightly with plastic wrap. Allow the chicken to marinate in the refrigerator for at least 30 minutes, though 2 hours is ideal for maximum flavor.

This step is crucial: marinating not only adds depth of flavor but also tenderizes the meat. The acidity from the lemon juice gently breaks down the chicken fibers, while the honey locks in moisture. If you’re pressed for time, you can skip the marinating period, but even 15 minutes of soaking will make a noticeable difference. For best results, occasionally flip or massage the bag so the marinade is distributed evenly.

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3. Preheat the Oven

While your chicken is soaking up flavor, it’s time to preheat the oven. Set it to 400°F (200°C). A higher roasting temperature is essential for two reasons: it helps the chicken skin crisp up to a golden-brown perfection, and it encourages the Brussels sprouts to caramelize beautifully on the edges.

Preheating also ensures even cooking from the moment your sheet pan goes in, so don’t skip this step. It may feel like waiting, but that steady blast of heat is what makes sheet pan dinners turn out so well.

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4. Prepare the Vegetables

While the oven warms up and the chicken marinates, turn your attention to the vegetables. Trim the ends of the Brussels sprouts and slice them in half lengthwise. This not only speeds up cooking but also exposes more surface area, allowing them to caramelize. Slice the red onion into thick wedges and, if you’re including carrots, cut them into sticks or coins of similar size.

Place the vegetables in a large bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss until every piece is lightly coated. This simple seasoning is enough because the chicken’s glaze will complement them once everything roasts together. For extra depth, you could add a pinch of garlic powder or smoked paprika, but even with just the basics, the vegetables will roast to savory-sweet perfection.

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5. Arrange the Sheet Pan

Line a large baking sheet with parchment paper or lightly grease it with cooking spray. Organization is key here: place the chicken thighs on one side of the pan, leaving enough room between each piece for air to circulate. Spread the prepared vegetables on the other side, arranging them in a single layer to avoid overcrowding.

This separation is more than just neatness—it allows the chicken to roast without steaming the vegetables and gives the sprouts space to crisp instead of turning soggy. If your pan feels too crowded, use two smaller pans rather than piling everything on one. A little spacing makes a big difference in texture.

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6. Roast to Perfection

Transfer the sheet pan to the preheated oven and let it roast for 35–40 minutes. About halfway through, use a spatula to flip the vegetables so both sides get caramelized. At this stage, you’ll notice the incredible aroma of lemon and honey filling your kitchen.

The chicken is done when its internal temperature reaches 165°F (74°C) and the juices run clear. If you don’t have a thermometer, gently pierce the thickest part of the thigh—if the juices are no longer pink, it’s ready. The vegetables should look golden-brown, with crispy edges and tender centers.

For extra crispiness, you can broil the sheet pan for the last 2–3 minutes, but keep a close eye to prevent burning.

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7. Add Finishing Touches

Remove the sheet pan from the oven and let the chicken rest for about 5 minutes. This short resting period allows the juices to redistribute inside the meat, ensuring every bite stays moist.

Before serving, sprinkle the dish with fresh parsley for a pop of color and brightness. Arrange lemon wedges on the side so each person can add an extra squeeze of citrus if desired. The combination of juicy chicken, caramelized Brussels sprouts, and the sweet-tangy glaze creates a stunning presentation and an unforgettable flavor.

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Tips for Success

1. Choose bone-in, skin-on chicken thighs for maximum juiciness and flavor, though boneless works if you prefer quicker cooking.

2. Don’t skip the zest. Lemon zest intensifies the citrusy notes, adding depth to the glaze.

3. Space everything out. Crowding the sheet pan prevents vegetables from crisping properly.

4. Try adding starch. Toss in diced sweet potatoes or baby potatoes for a more filling meal.

5. Meal prep friendly. Leftovers store well for 3–4 days in the fridge, making this recipe perfect for lunches throughout the week.

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Variations to Try

• Spicy Kick: Add ½ teaspoon red pepper flakes or a dash of cayenne pepper to the marinade.

• Garlic Lovers: Increase garlic to 5 cloves for a stronger savory flavor.

• Mediterranean Twist: Add cherry tomatoes and olives to the vegetable mix for a brighter, tangy balance.

• Herb Infusion: Mix fresh rosemary or thyme into the marinade for an earthy note.

• Kid-Friendly: Swap Brussels sprouts for broccoli florets if your little ones aren’t fans of sprouts.

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Health Benefits of Honey Lemon Chicken & Brussels

This recipe is not only delicious but also offers several nutritional benefits:

• Chicken: A lean source of protein, essential for muscle repair and satiety.

• Brussels sprouts: Packed with antioxidants, fiber, and vitamin K, they support heart and bone health.

• Lemon: High in vitamin C, it boosts immunity and aids digestion.

• Honey: A natural sweetener with antimicrobial properties, adding energy without refined sugar.

• Olive oil: Provides healthy fats that promote heart health.

By combining these ingredients, you’re nourishing your body while enjoying a flavorful and satisfying meal.

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Serving Suggestions

This sheet pan dinner shines on its own, but you can also pair it with sides for an even more complete experience:

• With grains: Serve over fluffy quinoa, rice, or couscous to soak up the extra glaze.

• With bread: A warm baguette or garlic bread pairs beautifully with the honey-lemon sauce.

• With salad: A simple green salad with cucumbers and a lemon vinaigrette balances the richness of the chicken.

• With potatoes: Roasted baby potatoes or mashed potatoes work well if you want a heartier side.

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Make-Ahead & Storage Tips

• Make-ahead: Marinate the chicken up to 24 hours in advance. Keep refrigerated until ready to roast.

• Storage: Store leftovers in airtight containers in the fridge for up to 4 days.

• Reheating: Warm in the oven at 350°F until heated through, or microwave for a quicker option (though the chicken skin won’t be as crisp).

• Freezing: Freeze marinated chicken (uncooked) for up to 2 months. Thaw in the fridge overnight before roasting with vegetables.

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Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes! Just adjust the cooking time to 25–30 minutes for boneless, skinless breasts. Keep a close eye to prevent drying out.

What can I substitute for Brussels sprouts?
Broccoli, cauliflower, or green beans are excellent alternatives if Brussels sprouts aren’t available or preferred.

How do I make the glaze thicker?
If you want a thicker glaze, simmer the leftover marinade in a small saucepan for 2–3 minutes until slightly reduced, then drizzle over the cooked chicken.

Can I double the recipe?
Absolutely! Just use two sheet pans to avoid overcrowding and rotate them halfway through cooking.

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