A sheet pan recipe makes getting dinner on the table easy, and cleaning up even easier. The key to this recipe is the flavorful marinade made with honey, Dijon mustard, and a pinch of smoked paprika. It seasons the chicken, of course, but it also flavors the Brussels sprouts and onions as they roast and helps them caramelize.
I like to use a mix of chicken parts for this recipe, particularly thighs and drumsticks, but use whatever you like! This is a great weeknight recipe, but it would also a nice main course for a small dinner party. If you want to double the recipe, use two sheet pans to avoid crowding.
Sheet Pan Chicken with Brussels Sprouts, Honey and Mustard
- ⅓ cup + 2 tablespoons extra virgin olive oil, divided
- 3 tablespoons honey
- 2 tablespoons hard cider, white wine, or apple cider
- 2 tablespoons Dijon mustard
- ½ teaspoon smoked paprika
- Pinch of cayenne
- Kosher salt and freshly ground black pepper
- 2 pounds bone-in, skin-on chicken pieces, preferably a mix of thighs and drumsticks
- 1 pound Brussels sprouts, trimmed and cut in half
- Half a medium red onion, cut into ¼-inch thick slices
- 2 fresh rosemary sprigs
- Flaky salt, for serving
- Chopped parsley, for serving
- In a large bowl combine ⅓ cup of the olive oil, the honey, cider, mustard, paprika, cayenne, 1 teaspoon salt and a few grinds of black pepper, and whisk until smooth. Add the chicken pieces and toss well. Cover and refrigerate for at least 2 hours, and up to 24.
- Preheat the oven to 425 degrees, letting the chicken sit at room temperature while the oven heats. Place the Brussels sprouts, onions, and rosemary sprigs on a sheet pan lined with parchment paper. Drizzle with the remaining 2 tablespoons olive oil, sprinkle with ½ teaspoon salt and a few grinds of black pepper, and toss.
- Make a few spaces on the sheet pan for the chicken pieces. Place them on the pan and brush the skin with more marinade.
- Roast for 20 minutes, then gently toss the vegetables. Return to the oven for 15 to 20 more minutes, until the chicken is browned and cooked through.
- Transfer the chicken pieces to a plate to rest and sprinkle with flaky salt. Return the sheet pan to the oven for 5 to 10 minutes, until the Brussels sprouts are crispy and any liquid on the pan has evaporated.
- Arrange the chicken and vegetables on a platter. Garnish with parsley, sprinkle with more flaky salt, and serve.