Crispy Sheet Pan Chicken Thighs with Brussels Sprouts and Sausage

Follow our step-by-step guide on how to make Crispy Sheet Pan Chicken Thighs with Brussels Sprouts and Sausage.

1. Step 1

   Start by preparing the chicken thighs: clean them thoroughly and trim away any excess fat, then pat them dry with paper towels for optimal crispiness.

2. Step 2

   In a spacious bowl, combine the chicken thighs with halved Brussels sprouts, a splash of dry white wine, sliced Italian sausage, shallots, lemon slices, and garlic.

3. Step 3

   Drizzle in olive oil and sprinkle with chopped rosemary, fennel seeds, thyme, sage, sea salt, and black pepper.

4. Step 4

   Use your hands to mix everything together, ensuring each ingredient is well-coated.

5. Step 5

   Let this flavorful blend marinate at room temperature for at least 30 minutes, tossing occasionally to enhance the flavor infusion.

6. Step 6

   Preheat your oven to a sizzling 475°F (245°C) and lightly coat a baking pan with nonstick cooking spray to prevent sticking.

7. Step 7

   Once marinated, transfer the chicken and vegetable mixture to the prepared pan, placing the chicken thighs skin-side up for even roasting.

8. Step 8

   Roast in the hot oven for 25 to 30 minutes, until the chicken is beautifully browned, crispy, and reaches an internal temperature of 165°F (74°C) when checked near the bone.

9. Step 9

   After roasting, allow the dish to rest for 5 to 10 minutes before serving, letting the juices settle for a succulent finish.

10. Step 10

    Enjoy this delightful medley of flavors that brings warmth and comfort to your table.