Sheet Pan Chicken Dinner with Roasted Brussels Sprouts and Potatoes

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

Print Pin

4.75 from 4 votes

Sheet Pan Chicken Dinner with Roasted Brussels Sprouts and Potatoes

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.

Course dinner

Total Time 1 hour

Servings 4

Author Rachel Singer

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

Use fresh Brussels sprouts for a better-roasted veggie -- I only went with frozen today because the fresh ones at my store looked terrible.

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