Baked Chicken Thighs with Roasted Cauliflower and Brussels Sprouts for Easy Dinners

Have you ever wondered if a simple sheet pan dinner could be both delicious and good for you—without spending hours in the kitchen?

You’re not alone. Many people believe healthy dinners need to be complicated or lack flavor. But this recipe for baked chicken thighs with roasted cauliflower and Brussels sprouts will change that mindset. It’s hearty, packed with flavor, and surprisingly easy to prepare—perfect for busy weeknights, lazy Sundays, or when you just need a fuss-free but satisfying meal.

Let’s dive into this wholesome, comforting dish that combines crispy, juicy chicken thighs with perfectly caramelized cauliflower and Brussels sprouts—all in one pan.

Why This Recipe Works

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This recipe is special because it brings big flavor with minimal effort. It’s a one-pan meal, meaning less cleanup and no juggling multiple pots. Roasting the vegetables alongside the chicken gives everything a rich, oven-roasted taste that’s hard to beat.

• Time requirement: 10 minutes prep + 35–40 minutes baking
• Skill level: Beginner-friendly
• Health benefits: Packed with protein, fiber, and low in carbs
• Bonus: Perfect for meal prep or easy family dinners

Essential Ingredients and Substitutions

Here’s what you’ll need to make chicken thighs with roasted cauliflower and Brussels sprouts:

For the Chicken:

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: a squeeze of lemon juice for brightness

For the Veggies:

• 1 medium head of cauliflower, chopped into florets
• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper
• Optional: crushed red pepper flakes, lemon zest, or Parmesan cheese for topping

Substitutions and Variations:

• Swap chicken thighs with boneless skinless thighs or chicken drumsticks.
• Use broccoli instead of cauliflower.
• Add carrots, sweet potatoes, or red onions for variety.
• Season with your favorite herbs—like thyme, rosemary, or Italian seasoning.

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 425°F (220°C). A hot oven ensures crispy chicken skin and nicely caramelized veggies.

2. Prepare the Chicken

Pat the chicken thighs dry with paper towels. This helps the skin crisp up.
In a bowl, mix olive oil with garlic powder, onion powder, paprika, salt, and pepper.
Rub the seasoning mix all over the chicken.

3. Prep the Veggies

In a large mixing bowl, toss the cauliflower and Brussels sprouts with olive oil, salt, and pepper.
For extra flavor, add red pepper flakes or a touch of garlic powder.

4. Assemble the Sheet Pan

Line a large baking sheet with parchment paper or foil for easy cleanup.
Place the seasoned chicken thighs skin-side up in the center of the pan.
Scatter the cauliflower and Brussels sprouts around the chicken in an even layer.

5. Bake

Roast everything for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with crispy edges.
If you like extra crispy skin, broil for the last 2 minutes—watch carefully so it doesn’t burn.

6. Rest and Serve

Let the chicken rest for 5 minutes before serving. This keeps the juices inside.
Serve straight from the pan or transfer to a platter for a nicer presentation.

Assembly and Presentation Tips

• Presentation idea: Place the chicken thighs over a bed of roasted vegetables on a large white serving plate. Garnish with fresh herbs like parsley or thyme.
• Add a drizzle of balsamic glaze or a squeeze of lemon juice just before serving to brighten flavors.
• For a dinner party, serve alongside brown rice, quinoa, or mashed potatoes for a complete meal.

Storage and Make-Ahead Tips

This dish stores beautifully and reheats well.

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze chicken and veggies in a freezer-safe container for up to 3 months.
• To reheat: Warm in a 350°F oven for 10–15 minutes or microwave in short bursts until hot.
• Make-ahead: You can prep everything the night before—season the chicken and chop the veggies, then keep them in the fridge until ready to bake.

Creative Variations

Want to shake things up? Here are some fun twists:

• Lemon-Herb Chicken Thighs: Add lemon slices and fresh rosemary to the pan.
• Maple Mustard Glaze: Mix Dijon mustard and maple syrup for a sweet-savory coating.
• Spicy Cajun Style: Use Cajun seasoning and a splash of hot sauce for bold heat.
• Garlic Parmesan Veggies: Toss roasted cauliflower and sprouts with grated Parmesan and minced garlic before serving.

You can also turn this into a grain bowl by serving everything over farro, couscous, or rice with a simple yogurt or tahini dressing.

Conclusion

This recipe for baked chicken thighs with roasted cauliflower and Brussels sprouts proves that healthy, flavorful meals don’t need to be complicated. It’s a fantastic go-to for weeknight dinners, meal prep, or a casual family lunch.

With only a handful of ingredients and minimal prep, you get crispy, juicy chicken and roasted veggies that will keep everyone coming back for seconds. So next time you’re stuck wondering what to make for dinner, give this simple sheet pan meal a try—and don’t be afraid to put your own spin on it.

Frequently Asked Questions

Q: Can I use boneless chicken thighs?
Yes, but reduce the cooking time to about 25–30 minutes. Keep an eye on them so they don’t overcook.

Q: Are Brussels sprouts healthy?
Absolutely! They’re rich in vitamin C, fiber, and antioxidants. Roasting enhances their flavor and makes them more appealing.

Q: How do I keep the chicken from drying out?
Use bone-in, skin-on thighs and avoid overcooking. Letting the meat rest before cutting helps retain juices.

Q: Can I cook everything on two separate pans?
Yes, if your pan is overcrowded, separate pans will allow better air circulation and browning.

Q: What’s the best oil for roasting?
Olive oil works well for flavor, but avocado oil is great for high heat and neutral taste.

Q: Can I add sauce or gravy?
Sure! A light lemon-butter sauce or homemade gravy adds moisture and extra flavor.