Rosemary Roasted Chicken Thighs

Rosemary Roasted Chicken Thighs
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Minimal preparation and cleanup make sheet pan meals the new one-pot dinners. For this one, bone-in chicken thighs are seasoned with rosemary, lemon and garlic and roasted in the oven alongside Brussels sprouts for a perfect fall meal.


  • 1 lb. Brussels sprouts, trimmed and cut in half
  • 1 cup shallots, sliced
  • 1 Tbsp. olive oil
  • 1 tsp. salt, divided
  • ½ tsp. ground black pepper, divided
  • 4 Tbsp. butter, softened
  • 1 Tbsp. rosemary, finely chopped
  • 1 tsp. lemon zest
  • ½ tsp. garlic, finely minced
  • 4 bone-in, skin-on chicken thighs, trimmed and patted dry


  1. Heat oven to 400° F.
  2. Toss Brussels sprouts and shallots with oil, ½ teaspoon salt, and ¼ teaspoon pepper; spread evenly on a sheet pan; leaving 4 spaces for the chicken.
  3. In a small bowl mix together butter, rosemary, lemon zest, garlic and remaining salt and pepper. Rub mixture under and over skin of chicken thighs. Place chicken on sheet pan between Brussels sprouts.
  4. Bake 35-40 minutes or until chicken reaches an internal temperature of 165° F.
  5. Refrigerate leftovers.
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