Description

This baked chicken thighs with roasted cauliflower and Brussels sprouts is a wholesome, one-pan dinner that brings juicy chicken, crispy edges, and caramelized vegetables to your table in under an hour. Perfect for busy weeknights, it’s low-carb, gluten-free, and full of bold, roasted flavor.

Ingredients

Scale

6 bone-in, skin-on chicken thighs
1 medium head of cauliflower, cut into florets
1 pound Brussels sprouts, halved
4 tablespoons olive oil (divided)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and black pepper, to taste
Optional: Red pepper flakes, lemon juice, or Parmesan cheese

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Instructions

Preheat the Oven: Set your oven to 425°F (220°C). This high heat helps crisp the chicken skin and brown the vegetables.
Season the Chicken: Pat chicken thighs dry. In a small bowl, combine 2 tablespoons olive oil, garlic powder, onion powder, paprika, salt, and pepper. Rub the mixture evenly over the chicken.
Prepare the Veggies: In a separate bowl, toss cauliflower florets and Brussels sprouts with the remaining 2 tablespoons olive oil, salt, and pepper. Add red pepper flakes if you like heat.
Assemble the Pan: On a large baking sheet lined with parchment paper, place the chicken thighs skin-side up in the center. Spread the cauliflower and Brussels sprouts around them in an even layer.
Roast: Bake for 35–40 minutes, or until chicken reaches 165°F (74°C) internally and veggies are browned and fork-tender. For crispier skin, broil for 2 minutes at the end, watching closely.
Rest and Serve: Let the chicken rest for 5 minutes. Serve hot with a squeeze of lemon or sprinkle of Parmesan for extra flavor.

Notes

For extra color and variety, add carrots, red onions, or sweet potatoes to the veggie mix. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for best texture.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Oven-Baked
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 350
Sugar: 3g
Sodium: 720mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 28g
Cholesterol: 110mg