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- 4 boneless, skinless chicken thighs - 1 pound Brussels sprouts, trimmed and halved - 6 tablespoons unsalted butter, melted - 6 cloves garlic, minced Chicken thighs are tender and juicy. They soak up flavors well. Brussels sprouts add a lovely crunch and earthy taste. Garlic and butter create a rich sauce that ties everything together. - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried) - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) - Salt and freshly ground black pepper to taste - 1 lemon, zested and juiced Fresh herbs like rosemary and thyme bring a bright taste to the dish. Salt and black pepper enhance the flavors and balance the richness. Lemon zest and juice add a fresh, tangy note that cuts through the butter. - Fresh parsley, chopped (for garnish) Adding fresh parsley on top gives a pop of color. It also adds a hint of freshness that brightens every bite. You can choose to skip the garnish, but it makes the dish look appealing. Set your oven to 400°F (200°C). This temperature helps cook the chicken and Brussels sprouts evenly. To make cleanup easy, line a large sheet pan with parchment paper. This way, you can focus on the fun of cooking without worrying about scrubbing later. In a small mixing bowl, whisk together the melted butter, minced garlic, chopped rosemary, thyme leaves, lemon zest, and lemon juice. This mixture is the star of the dish. Let it sit for a few minutes. This allows the flavors to meld and create a rich, savory sauce. Trim the ends of the Brussels sprouts and cut them in half. Place them on one side of the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss them well to ensure each sprout gets a tasty coating. This step brings out their natural sweetness. On the other side of the sheet pan, lay out the chicken thighs. Season both sides with salt and pepper. This adds depth to the flavor. Make sure they have enough space for even cooking. Pour the garlic butter mixture over both the chicken and Brussels sprouts. Use a spoon to make sure everything is nicely coated. This will infuse every bite with that delicious garlic flavor. Place the sheet pan in your preheated oven. Bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the Brussels sprouts should be tender and slightly golden. For a crispy finish, turn on the broiler for 2-3 minutes. This will give a nice brown color to both the chicken and veggies. After baking, take the pan out of the oven. Let the dish rest for a few minutes. This step is important because it allows the juices to settle in the chicken. It makes every bite juicy and flavorful. To ensure the chicken cooks just right, check its doneness. Use a meat thermometer to find the internal temperature. The chicken should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The meat should be white, not pink. Brussels sprouts might need some care too. If you want them soft, bake for the same time as the chicken. If you like them a bit crunchy, take them out five minutes early. This way, they stay tender and sweet. You can boost flavor with extra herbs. Try adding oregano or thyme to the garlic butter. A pinch of red pepper flakes gives a nice kick too. For a zesty twist, add some lemon juice right before serving. If you have leftover garlic butter, store it in a jar in the fridge. It keeps well for about a week. You can also freeze it in ice cube trays. This way, you can use it for future meals. This dish pairs well with sides like rice or crusty bread. A fresh salad adds a nice crunch and balances the meal. Try serving it with a simple green salad or roasted potatoes. For a rustic look, serve right from the sheet pan. Add a sprinkle of fresh parsley on top. Lemon wedges around the dish add color and a burst of flavor. This makes for a beautiful presentation that impresses your guests. {{image_4}} You can use chicken breast or thighs in this recipe. Chicken thighs provide rich flavor and tenderness. If you prefer a leaner option, chicken breast works well too. You may also substitute with turkey or pork. Turkey breast can be a great swap, giving you a similar taste. Pork tenderloin offers a unique twist while staying juicy. Feel free to add other vegetables as well. Carrots, green beans, or even sweet potatoes can work beautifully. Just cut them to the same size as Brussels sprouts for even cooking. When using different veggies, you might need to adjust the seasonings. Some vegetables, like carrots, can use a bit more salt or a splash of balsamic vinegar for extra flavor. If you need gluten-free options, this dish is easy to adapt. All the main ingredients are naturally gluten-free. You can also make it dairy-free. Just replace the butter with a plant-based alternative like olive oil or coconut oil. This keeps the dish tasty while meeting your dietary needs. To keep your Garlic Butter Chicken and Brussels Sprouts fresh, use airtight containers. Glass or plastic containers work well. Store leftovers in the fridge for up to three days. When reheating, use the oven for best results. Preheat your oven to 350°F (175°C). Place the chicken and Brussels sprouts on a baking sheet. Heat for about 15-20 minutes until warm. This keeps the chicken juicy and the sprouts crispy. You can freeze this dish! Allow it to cool completely before packing. Use freezer-safe containers or bags. It lasts up to three months in the freezer. To reheat, thaw in the fridge overnight. Warm in the oven at 350°F (175°C) until heated through. Yes, you can use frozen chicken. Make sure to thaw it fully before cooking. Place the chicken in the fridge overnight for safe thawing. If you forget, you can use the microwave's defrost setting. Just remember, cooking from frozen may add about 10 to 15 minutes to your baking time. Always check the chicken's internal temperature to ensure it reaches 165°F. To check if the chicken is fully cooked, use a meat thermometer. Insert it in the thickest part of the thigh. The internal temperature should be at least 165°F. If you don’t have a thermometer, cut into the chicken. The juices should run clear, and there should be no pink inside. This ensures your chicken is safe and tasty. Yes, you can make this dish ahead of time. You can prep the chicken and Brussels sprouts a day in advance. Store them in the fridge in an airtight container. When you are ready to cook, just follow the baking steps. If you want to save time, you can also bake it, let it cool, and then reheat it later. Garlic butter chicken pairs well with many sides. You can serve it with rice or quinoa for a filling meal. A fresh salad adds nice crunch and color. Roasted potatoes or a warm loaf of bread are also great options. Don’t forget to add some lemon wedges for a zesty kick! This blog post covered a delicious garlic butter chicken dish with Brussels sprouts. We explored main ingredients like chicken thighs, garlic, and butter, plus fresh herbs that boost flavor. You learned step-by-step instructions, tips for perfecting cook time, and variations to fit your needs. Don't forget to store leftovers properly. Enjoy making this dish while experimenting with flavors and sides! Your kitchen is now ready for a tasty meal that will impress anyone.

Garlic Butter Chicken & Brussels Sheet Pan

Savor the delightful flavors of Garlic Butter Chicken & Brussels Bliss! This easy recipe showcases juicy chicken thighs paired with perfectly roasted Brussels sprouts, all drizzled in a rich garlic butter sauce. With just a few simple ingredients and a quick baking process, you can create a stunning meal that’s both comforting and delicious. Click through to discover the full recipe and elevate your dinner tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 pound Brussels sprouts, trimmed and halved

6 tablespoons unsalted butter, melted

6 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)

1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

Salt and freshly ground black pepper to taste

1 lemon, zested and juiced

1 tablespoon extra-virgin olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). For a hassle-free cleanup, line a large sheet pan with parchment paper.

    Make the Garlic Butter Mixture: In a small mixing bowl, whisk together the melted butter, minced garlic, chopped rosemary, thyme leaves, lemon zest, and lemon juice until combined. Set aside to allow the flavors to meld.

      Prepare Brussels Sprouts: On one side of the prepared sheet pan, place the halved Brussels sprouts. Drizzle them with the olive oil and season generously with salt and pepper. Toss them well in the oil to ensure they are evenly seasoned.

        Arrange Chicken Thighs: On the opposite side of the sheet pan, lay out the chicken thighs. Season both sides liberally with salt and pepper to enhance their flavor.

          Combine Everything: Pour the flavorful garlic butter mixture over both the chicken and the Brussels sprouts. Use a spoon to ensure that everything is coated beautifully in the butter.

            Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C) and the Brussels sprouts should become tender and caramelized, showcasing a slight golden hue.

              Broil for Extra Crispiness: For an added touch of crispiness, turn on the broiler for an additional 2-3 minutes. This step will give both the chicken and Brussels sprouts a delightful golden-brown finish.

                Let it Rest: Once out of the oven, allow the dish to sit for a few minutes, letting the juices redistribute in the chicken, enhancing its juiciness.

                  - Prep Time, Total Time, Servings: Prep - 10 minutes | Total - 35-40 minutes | Serves - 4

                    - Presentation Tips: For a rustic presentation, serve directly from the sheet pan. Garnish with a sprinkle of fresh parsley and arrange lemon wedges around the dish for a burst of color and zest!