Sheet Pan Lemon Herb Roasted Chicken Thighs with Crispy Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Roasted Chicken Thighs with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken Thighs with Crispy Brussels Sprouts

Enjoy a flavorful dinner featuring tender, roasted chicken thighs glazed in a bright lemon herb marinade paired with irresistibly crispy Brussels sprouts. This dish is effortlessly prepared on a single sheet pan, making cleanup a breeze while your taste buds revel in the zesty, aromatic flavors.

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NUTRITION

509kcal
Protein
43.3g
Fat
34.9g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (approx. 200g total)

1 cup Brussels Sprouts (88g)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1/2 tsp Dried Thyme

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly grease it.

  • 2

    In a small bowl, combine the lemon juice, olive oil, minced garlic, dried thyme, salt, and pepper.

  • 3

    Place the chicken thighs on the sheet pan and brush both sides with the lemon herb mixture.

  • 4

    Add the Brussels sprouts to the pan. Drizzle any remaining marinade over the sprouts and toss gently to coat evenly.

  • 5

    Roast in the oven for 25-30 minutes, or until the chicken thighs reach an internal temperature of 165°F and are nicely browned, and the Brussels sprouts are crisp on the edges.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.

Sheet Pan Lemon Herb Roasted Chicken Thighs with Crispy Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Roasted Chicken Thighs with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken Thighs with Crispy Brussels Sprouts

Enjoy a flavorful dinner featuring tender, roasted chicken thighs glazed in a bright lemon herb marinade paired with irresistibly crispy Brussels sprouts. This dish is effortlessly prepared on a single sheet pan, making cleanup a breeze while your taste buds revel in the zesty, aromatic flavors.

NUTRITION

509kcal
Protein
43.3g
Fat
34.9g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (approx. 200g total)

1 cup Brussels Sprouts (88g)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1/2 tsp Dried Thyme

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly grease it.

  • 2

    In a small bowl, combine the lemon juice, olive oil, minced garlic, dried thyme, salt, and pepper.

  • 3

    Place the chicken thighs on the sheet pan and brush both sides with the lemon herb mixture.

  • 4

    Add the Brussels sprouts to the pan. Drizzle any remaining marinade over the sprouts and toss gently to coat evenly.

  • 5

    Roast in the oven for 25-30 minutes, or until the chicken thighs reach an internal temperature of 165°F and are nicely browned, and the Brussels sprouts are crisp on the edges.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.