Name: Honey Lemon Chicken & Brussels Sheet Pan Dinner Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 4 bone-in, skin-on chicken thighs (or boneless, if preferred); 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; 1 pound Brussels sprouts, trimmed and halved; 1 red onion, cut into wedges; 1 large carrot, cut into sticks (optional); 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; Fresh parsley, chopped (optional garnish); Lemon wedges, for serving

Description

This recipe brings together juicy roasted chicken thighs with caramelized Brussels sprouts, all tied together with a sweet and tangy honey-lemon glaze. It’s simple, wholesome, and perfect for busy weeknights when you want something both nourishing and flavorful without spending hours in the kitchen.

Ingredients

Scale

4 bone-in, skin-on chicken thighs (or boneless, if preferred)
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
1 pound Brussels sprouts, trimmed and halved
1 red onion, cut into wedges
1 large carrot, cut into sticks (optional)
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley, chopped (optional garnish)
Lemon wedges, for serving

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Instructions

Prepare the Marinade: In a bowl, whisk together olive oil, honey, lemon juice, zest, garlic, Dijon, salt, pepper, and paprika until smooth.
Marinate the Chicken: Place chicken in a resealable bag or dish, pour marinade over, and coat well. Refrigerate for at least 30 minutes or up to 2 hours.
Preheat the Oven: Set the oven to 400°F (200°C) so it’s ready for roasting.
Prepare the Vegetables: Toss Brussels sprouts, onion, and carrots in olive oil, salt, and pepper until coated.
Arrange the Sheet Pan: Line a baking sheet with parchment. Place chicken on one side and vegetables on the other, keeping everything in a single layer.
Roast: Bake for 35–40 minutes, flipping vegetables halfway through. Chicken is done when it reaches 165°F (74°C) and juices run clear.
Finish and Serve: Rest chicken for 5 minutes, then garnish with parsley and serve with lemon wedges.

Notes

Broil the pan for 2–3 minutes at the end if you like extra crispy chicken skin.
Add baby potatoes or sweet potatoes for a heartier version.
Leftovers keep well in the fridge for 3–4 days, making this great for meal prep.
For a variation, swap Brussels sprouts for broccoli or cauliflower.

Prep Time: 15 minutes
Cook Time: 40 minutes