Happy Monday, everyone! I’m especially proud of myself for this Sheet Pan Chicken Dinner with Roasted Brussels Sprouts and Potatoes. Why? Well, I’ll tell you right now that you won’t find another Brussels sprouts recipe on this site. Why? Wellll… to be perfectly honest with you guys, I’ve never really liked them. I think it’s because the first time I ever had Brussels sprouts they were badly boiled, badly seasoned, and somewhat slimy, and I’ve let that first experience put me off cooking with them for years.
But I’ve been thinking: I make my kids keep trying new things and serve them a variety of veggies, so it’s not really fair of me not to do the same for myself. When I’m trying to get the kids to try new or less-loved vegetables, I work on incorporating them into foods they already like, or cooking them in ways they particularly like. So, I thought some more, and what do I generally like best in my vegetables? Wellll… I like a lot of flavor. I prefer them roasted. And, I like them in sheet pan dinners with potatoes!
So with this half-baked recipe idea in the back of my head and a pound of chicken to use in the fridge, I went to the store in search of fresh Brussels sprouts. Store number one: No sprouts. Store number two: They looked really, really bad. I mean: REALLY bad. Like that store should have been embarrassed to have them out on the shelf, bad.
Not to be deterred (and out of concern that I’d talk myself out of trying this at all…), I grabbed a bag of frozen Brussels sprouts and proceeded anyway. It worked! But texture-wise, fresh would definitely serve you better: Frozen vegetables tend to get a little mushier when roasted.
So, did I actually enjoy my sheet pan chicken dinner with Brussels sprouts? Read on to see what I made here, and to find out the results! 😉
Sheet Pan Chicken Dinner with Roasted Brussels Sprouts and Potatoes
Ingredients
– for the marinade
2 Tbsp Dijon mustard
1/2 Tbsp honey
1/4 cup olive oil
2 tsp smoked paprika
Sea salt, to taste
Black pepper, to taste
4 cloves garlic, minced
– for the veggies
12 oz Brussels sprouts, trimmed and halved (thaw first if using frozen; quarter if they are large)
1 medium yellow onion, cut into eighths
1 lb Yukon Gold potatoes, diced
– for the chicken
1 lb boneless skinless chicken breast, cut into bite-sized pieces
3 Tbsp bacon bits
Directions
If using frozen Brussels sprouts, leave them out on your counter for an hour to thaw first (or leave the bag in the fridge on a small plate in the morning). Preheat oven to 425 degrees and spray a rimmed baking sheet with cooking spray.
Trim and halve Brussels sprouts, cut up your potatoes and onion, and mince the garlic. Combine all marinade ingredients in a small bowl.
Place Brussels sprouts, potatoes, and onion in a large bowl and toss them with half of the honey-Dijon marinade to coat, then spread veggies in an even layer on the prepared baking sheet. Roast the vegetables at 425 degrees for 20 minutes, stirring after 10.
While veggies are roasting, add your chicken to the same bowl you used for the veggies and toss it with the other half of the honey-Dijon marinade to coat.
After the veggies have roasted for 20 minutes, remove the baking sheet from the oven, stir in the marinated chicken, and top everything with the bacon bits. Roast for another 20 minutes, stirring again at 10 minutes, or until chicken is cooked through and vegetables are nicely caramelized. Top with chopped fresh parsley, if desired, and serve immediately.
Note: Use fresh Brussels sprouts for a better-roasted veggie — I only went with frozen today because the fresh ones at my store looked terrible.
Survey says?
So after all that buildup… These Brussels sprouts were actually OK! Were they my favorite part of this sheet pan dinner? Nope. Did I eat them? Yup. Do I think they’d definitely be better if I’d found usable fresh ones? Yes, indeed.
Roasting this batch of Brussels sprouts with other foods I like and a tangy marinade helped me see that this less-beloved vegetable definitely has unsung potential, and I’ll give them a try again in future recipes. If, like me, you haven’t been a huge Brussels sprouts fan, give this recipe a try with fresh and see what you think. (In a pinch or out of season, though, the recipe does work with frozen!)
This sheet pan chicken, Brussels sprouts, and potato dinner is naturally gluten free.
Sheet Pan Chicken Dinner with Roasted Brussels Sprouts and Potatoes, printable recipe
Sheet Pan Chicken Dinner with Roasted Brussels Sprouts and Potatoes
Ingredients
- Ingredients
- for the marinade
- 2 Tbsp Dijon mustard
- 1/2 Tbsp honey
- 1/4 cup olive oil
- 2 tsp smoked paprika
- Sea salt, to taste
- Black pepper, to taste
- 4 cloves garlic, minced
- for the veggies
- 12 oz Brussels sprouts, trimmed and halved (thaw first if using frozen; quarter if they are large)
- 1 medium yellow onion, cut into eighths
- 1 lb Yukon Gold potatoes, diced
- for the chicken
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 3 Tbsp bacon bits
Instructions
- If using frozen Brussels sprouts, leave them out on your counter for an hour to thaw first (or leave the bag in the fridge on a small plate in the morning). Preheat oven to 425 degrees and spray a rimmed baking sheet with cooking spray.
- Trim and halve Brussels sprouts, cut up your potatoes and onion, and mince the garlic. Combine all marinade ingredients in a small bowl.
- Place Brussels sprouts, potatoes, and onion in a large bowl and toss them with half of the honey-Dijon marinade to coat, then spread veggies in an even layer on the prepared baking sheet. Roast the vegetables at 425 degrees for 20 minutes, stirring after 10.
- While veggies are roasting, add your chicken to the same bowl you used for the veggies and toss it with the other half of the honey-Dijon marinade to coat.
- After the veggies have roasted for 20 minutes, remove the baking sheet from the oven, stir in the marinated chicken, and top everything with the bacon bits. Roast for another 20 minutes, stirring again at 10 minutes, or until chicken is cooked through and vegetables are nicely caramelized. Top with chopped fresh parsley, if desired, and serve immediately.
Notes
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MamaHan says
October 16, 2017 at 3:34 pmNice job, Rachel! I totally sympathize with your Brussels sprouts dilemma because I had a mental block on those for FOREVER. How did I get over it? For several months, my good friend and I would take turns making/bringing each other dinner. One time she brought the sprouts in a sauce, and I was really nervous eating them. I probably wouldn’t have taken them myself if I saw them in a buffet b/c I’d choose another vegetable I’m more familiar with, but you kind of have to try something your friend makes for you, right? 😉
Long story short, I ate them and love them now, and now need to find a recipe to help my dear daughter feel the same. Mine have been on the slimy side, so I’ll have to give roasting a stab. Ina Garten has a recipe that people rave over as well, so I’ll just have to crank up the oven and start experimenting.
BTW, this is the same friend that turned me around to enjoy blue cheese as well as honey mustard sauce. I’ve done the same for her with Orange Roughy because she usually hates all things seafood. 🙂
rachel says
October 17, 2017 at 10:34 amI love the idea of exchanging dinners. Good for your friend! (On the blue cheese & mustard sauce, too, yum. 😉 ) — have you also exposed her to new flavors and foods?
MamaHan says
October 17, 2017 at 11:03 amSadly, she’s moved to KY but still comes back up to IL on the weekend to finish getting her place ready to put on the market. No more cooking between the two of us since her kitchen is effectively out of state, so we just eat local. We both recently tried the beef and cheddar Italian Beef on a croissant at Portillo’s. A. MAY. ZING!!
I pan fried some Orange Roughy for her and she liked it as it’s a pretty mild tasting fish. I’ll have to think if there are other things I introduced to her. Sometimes I have fun and make stuff like Anne Burrell’s Tiramisu (http://www.foodnetwork.com/recipes/anne-burrell/tiramisu-recipe-1923670 ) which I like because uncooked eggs still kind of ook me out and her recipe cooks them gently over a pot of boiling water. YUM!
peaches says
October 16, 2017 at 4:00 pmI happen to like Brussel sprouts. I have a stalk of them in my garden right now. They are better if you wait until it has gotten below freezing before you pick them. I also usually buy a stalk of them at the farmer’s market too. They are much cheaper there than they are fresh in the grocery store. Last time I looked, Jewel was selling them for $3.99 a pound, and I can buy a whole stalk for $4 or less. I usually end up freezing them. To cook them fresh, I cut off the very end of the sprout, and then I make an x on the bottom of the stem. It helps them cook more evenly, and I cook them in the microwave.
Jane says
October 16, 2017 at 5:21 pmSprouts are really just Barbie sized cabbages if you think about it. I think they are the best roasted, in the oven or you can even do it on the stovetop. As long as you use fresh ones, they remind me of how cauliflower or broccoli are transformed when cooked this way. They caramelize and become somewhat of a delicacy if you know how to prepare them. My friends husband is literally begged to make them at their Thanksgiving dinners, even by the children!
Jane says
October 16, 2017 at 5:37 pmhttp://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe-1996813
Here is the Barefoot Contessa recipe using balsamic vinegar to finish!
MamaHan says
October 23, 2017 at 1:19 pmThanks for the handy link, I bought 2 packs of the sprouts from Aldi and tried the recipe. My daughter, in the nicest way possible, said that the sprouts aren’t really her thing, so I think the next plan of attack is to offer them dipped in Chick-Fil-A sauce. That stuff is amazing!!! 😉
rachel says
October 17, 2017 at 10:33 amLOL on the Barbie sized cabbages. What’s interesting is that I’m not a huge fan of cooked cabbage, either — I like it raw in like a nice Asian slaw, etc., but it’s always been a texture thing with the cooked.
Balsamic vinegar is a great idea, thanks!
Bella Bursak says
July 21, 2019 at 2:25 pmI never liked Brussels sprouts,but I live them now. Very easy recipe, roast them on a bakin sheet ( dry them with a paper towel) salt,pepper,olive oil and the best ingredient add 2-3 tbs. good balsamic vinegar. The sprouts completely transforemed! You will enjoy the dish.Good with potatoes or rice and any meat or chicken. Try!
Jane says
October 18, 2017 at 5:15 pmBrussels sprouts are on sale this week at Aldi for $1.29 lb! (I hope that was not the store where they looked so bad) Though, when they feature them in the weekly ad, they usually get a fresh shipment in? I am going to see how they are at my Aldi for sure, along with the gala apples at $1.49 a 3 lb. bag. (we just ate the last of the 9 pounds we got from Jewel!!!)
rachel says
October 18, 2017 at 7:50 pmNo, I actually bought a bag at ALDI today — they looked great there, so I will try something else with them. Got the Gala apples, too. 🙂
Lauren says
October 23, 2017 at 4:48 pmWhen do you add in the bacon???
rachel says
October 23, 2017 at 4:51 pmAck, sorry! When you add the chicken — I’ll go add that in. So add the chicken, then top everything with bacon.
Denise says
July 12, 2018 at 6:26 pmI made this sheet pan dinner with a few additions to please the whole family and… Oh boy! What a hit! We all thought it was great!
Caroline says
November 11, 2018 at 5:12 pmOk, it’s in the oven. I will let you know the consensus after dinner!
Caroline says
November 11, 2018 at 9:03 pm13 year old had to be coerced to eat the rest once he realized what the first bite was. *sigh* Oldest Boy was “meh.” Hubby and I were Ok with it, but may add more honey and mustard. Overall, it is worth another try to make the turn to Barbie Cabbage! We love your sheet pan recipes!
Kathy says
September 8, 2019 at 7:49 pmI’m so excited. Just started shopping at Aldis with your list. My grocery bill was amazing. Did the Brussel Sprouts tonight. We loved the recipe. Plus there are only two of us so this grocery list could last 2 weeks.
Leslie Rutledge says
September 9, 2019 at 7:28 pmLove it! But we are big Brussels sprout fans!
Lindsey says
September 18, 2019 at 12:59 pmCould you use this with bone in chicken breasts and keep them whole instead of chopping?
rachel says
September 18, 2019 at 3:41 pmThat’s going to change the cooking time for the chicken — the smaller pieces cook through more quickly. I’d give bone in breast more like 45 minutes; but it will depend on size. Check doneness with a meat thermometer.
Susan Christy says
March 28, 2020 at 6:18 pmMade this tonight and it was delicious. I halved the recipe with no problem.