Roasted Chicken With Brussel Sprouts


This Roasted Chicken With Brussel Sprouts recipe is easy and packed full of flavor. An inverted method for cooking chicken this Roasted Chicken Thighs And Brussel Sprouts leads to crisp skin, tender meat and a pan sauce so flavorful you may think you are eating Peking Duck. roasted chicken is the best kind of chicken. It’s not fussy or fancy, but it always leaves me satisfied so I had to share.

I love Chicken Breast and Brussel Sprouts. They’re both healthy, delicious, inexpensive and the numerous Health Benefits of Brussels Sprouts makes it healthier for the whole family to consume

Roasted Chicken With Brussel Sprouts

When F&W’s Kay Chun roasts chicken, she adds brussels sprouts to the roasting pan so they absorb the fantastic flavor of the caraway-infused chicken juices. 

Whole Roast Chicken with 40 Brussels Sprouts

Recipe Summary

  • Active:
  • 10 mins
  • Total:
  • 1 hr 15 mins
  • Yield:
  • 4


  • One 4-pound chicken
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 40 brussels sprouts (1 1/2 pounds), trimmed
  • 2 tablespoons unsalted butter, cubed
  • 1 teaspoon caraway seeds
  • 2 tablespoons fresh lemon juice, plus wedges for serving


  • Step 1Preheat the oven to 450°. Rub the chicken with the olive oil and season with salt and pepper. Place the chicken in a roasting pan and roast for 30 minutes. Add the brussels sprouts, butter and caraway seeds to the pan and roast for 20 minutes longer, until the chicken is cooked through. Sprinkle the lemon juice over the sprouts and let the chicken rest for 15 minutes. Carve the chicken, toss the brussels sprouts and serve with lemon wedges.

Roasted Chicken Thighs And Brussel Sprouts

Roast chicken with Brussels Sprouts. Yes please! This dish is about comfort food.

roast chicken with Brussels sprouts

Nothing can beat the simplicity of a good roast chicken.  Chicken with roast potatoes was a weekly staple in my household growing up. And like most Greek kids I gobbled it up and always declared it a “favourite”.

There was something quite hypnotic and dare I say even intoxicating, seeing the chicken come out of the oven and being served up with piles of roasted Greek potatoes.  This dish had plenty of Greek olive oil, oregano and lemon juice.

As simple as this dish was I cannot begin to tell you how hard I found it trying to perfect a simple roast chicken.  It would often end up dry or “not quite cooked”!!!

I dabbled in brining a whole bird and had mixed success with that but sometimes, when the cravings kick in you just want to roast a chicken and be done with it.

Which is the situation I found myself in recently.

After returning from my “overindulgent”  holiday I desperately wanted to step in the kitchen but wanted to keep it simple.  Nothing too fancy.  Just some roast chicken and veggies.

I had bookmarked an inspirational article about roasting chicken and quickly went to work applying this technique.  An hour and twenty or so minutes later, I was staring at the most delicious looking piece of roasted poultry!

The recipe used butter, herbs and sea salt. It also required the oven to be kept at quite a high temperature.  Now, this may not seem like rocket science to most of you but I’m used to cooking the majority of my roasts the Greek way – using olive oil.

The butter had worked its magic producing a juicy and “moist” chicken. The combination of herbs added a subtle aroma.  

I avoided potatoes in this instance and used another one of my favourites – Brussels sprouts.

I added these in the last half hour and they come out crispy and full of flavour.  

If you’re looking for something different withy your next roast chicken recipe I urge you to give this roast chicken with Brussels sprouts a go.

roast chicken recipe with brussels sprouts

Roast Chicken with Brussels Sprouts

Make this delicious, gluten free roast chicken with Brussels sprouts for your next dinner. With a good helping of butter and fresh herbs, you can’t go wrong!

  • Cuisine Modern Australian
  • Servings 4 serves


  • 150 g butter, unsalted
  • 1 tablespoon sea salt
  • 1 tablespoon lemon thyme, finely chopped
  • 1 tablespoon tarragon, finely chopped
  • 1 tablespoon sage, finely chopped
  • 1.5 kg whole chicken, rinsed and pat dried
  • 1 lemon, juiced
  • 500 g Brussels sprouts, outer darker leaves removed, stems removed and cut in half


  • Combine the butter, salt and herbs in a bowl. Mix well using a wooden spoon until all the ingredients are incorporated.
  • Slide your fingers between the chicken skin and flesh to loosen the skin. Take a handful of the herby butter and spread onto the flesh (under the skin) ensuring it is spread quite evenly. Do this for all the chicken, ensuring some is covering the outside of the chicken as well. Sprinkle any leftover herbs over the top of the chicken.
  • Pour the lemon juice over the chicken and tuck the lemon halves into the cavity. Place the chicken onto a baking tray and cook in the oven for 20 mins.
  • Reduce the heat to 200 deg C and cook for another 30 mins making sure to baste halfway through. Scatter the brussels sprouts around the chicken and cook for another 30 mins until the chicken is golden.
  • Allow to rest for 15 mins. before serving.


Serving: 1 serve | Calories: 727 kcal | Carbohydrates: 15 g | Protein: 39 g | Fat: 58 g | Saturated Fat: 27 g

Chicken Breast And Brussel Sprouts

This Chicken and Brussels Sprouts Sheet Pan Dinner is one of those easy recipes that delivers delicious flavor. It is ready in just 45 minutes and it’s also a great weeknight dinner.

Chicken and Brussels Sprouts Sheet Pan DInner on a sheet pan and also on a plate from overhead


An easy sheet pan dinner is a great option for busy people living real life. And I know a lot of people are looking to spend less time in the kitchen, right? Chicken thighs and brussels sprouts are a sheet pan meal made in dinner heaven. The fact that they cook together on a rimmed baking sheet means less dishes, which means less clean-up. 

A sheet pan chicken dinner saves you time, makes clean-up a breeze, and you don’t need any special equipment or unheard-of ingredients. All you have to do is pick your protein, add veggies, toss everything in a little extra virgin olive oil and some seasonings, and roast at high heat until everything is golden and delicious.

To finish off this Chicken and Brussels Sprouts Sheet Pan Dinner I drizzled on a combo of Dijon, balsamic and pure maple syrup. It adds a bit of acidity and sweetness and really takes this recipe to the next level.

This easy recipe is also great for meal prep. Just divide it into four portions after roasting. It reheats really well because chicken thighs don’t dry out when they are reheated, so this is a great option for make-ahead meals.


  • Water or Chicken Broth: Using water to cook the rice is totally acceptable, but using chicken broth adds just a little extra flavor to the rice. Choose a low sodium version, so you can control the amount of salt in the recipe.
  • Brown and Wild Rice Blend: Brown rice is a great source of fiber and magnesium and wild rice is an awesome nutrient dense plant-based protein source.
  • Brussels Sprouts: Roasting the sprouts enhances their flavor and doesn’t boil away all of the good nutrients.
  • Skinless Chicken Thighs: Thighs are a flavorful source of lean protein.
  • Extra-Virgin Olive Oil: A great source of antioxidants, healthy fats and has many other health benefits.
  • Seasonings – Herbes de Provence Blend, Paprika, Kosher Salt and Freshly Ground Pepper: Herbes de Provence adds a floral herby flavor, paprika gives the chicken a little color and a slightly fruity note and just a little salt and pepper brings together all of the flavors.
  • Pure Maple Syrup, Balsamic vinegar and Dijon mustard: Drizzling this glaze at the end of cooking adds just the right amount of acidity and a pinch of sweetness and is the easiest thing to make this dish extra special.



Turn the up the oven to 425 degrees and coat a baking sheet with cooking spray. You need a hot oven so that the veggies and chicken can caramelize a little bit.


Bring the water to a boil and simmer the rice until tender and the water is absorbed.


Trim the woody stalk ends of the Brussels sprouts, and cut them in half, especially if they are large. Toss the Brussels sprouts with oil, Herbes De Provence and salt and pepper. Place brussels sprouts in a single layer on the half sheet pan. Top the skinless thighs with oil, salt, pepper, more herbs and paprika, give them a good toss and place chicken among the Brussels sprouts.


Place the rimmed sheet pan in the oven and roast, stirring the sprouts once, until the chicken is cooked through and the sprouts are tender.


Stir together maple syrup, balsamic vinegar and Dijon mustard.


Drizzle the maple mixture over the top of the vegetables and chicken, sprinkle with pepper and serve with the rice.

Side view of blue plate with chicken and brussels sprouts, a sheet pan and glass of wine in the background

What is the benefit of making a sheet pan meal?

A sheet pan chicken dinner is much healthier than eating out or ordering take out because you can control the amount of salt and unhealthy fats that you use. And you can add a ton of awesome vegetables.

Can I use a cookie sheet instead of a sheet pan?

A sheet pan has rolled edges and is perfect for roasting foods while a cookie or baking sheet does not have edges and would not be good for roasting because excess oils and juices will run off and make a mess in your oven.

Are sheet pan meals safe?

Yes! Just make sure to wash your veggies to prevent introducing any bacteria that can cause food borne illnesses and cook your chicken to an internal temperature of 165 degrees.

Health Benefits of Brussels Sprouts

Brussels sprouts get their name from the capital of Belgium, where they first grew in the 16th century. They look a little like mini cabbages, but don’t let the small size fool you. They have a lot of nutrition in each bite.

Brussels sprouts are in the cruciferous family — relatives of broccoli, cauliflower, collard greens, and kale. Only 1 to 2 inches across, they’re green and round, with tightly packed leaves.

When you prepare them the right way, Brussels sprouts have a mild, sweet, almost nutty flavor. But they’re very easy to overcook, which can lead to a bitter taste, mushy texture, and a strong, sulfur-like smell. For that reason, Brussels sprouts often get a bad rap.

Nutrients per Serving

One serving (1 cup) of cooked Brussels sprouts has:

  • Calories: 56
  • Fat: 0 g
  • Carbohydrates: 11 g
  • Fiber: 4 g
  • Protein: 4 g

They’re also rich in vitamins and minerals, such as:

  • Vitamin C
  • Vitamin K
  • Folate
  • Calcium
  • Iron
  • Potassium

Health Benefits

Brussels sprouts have a lot of a natural, sulfur-based substance with a name that’s a bit of a tongue twister: glycosinolate glucobrassicin. Research shows that this compound may help prevent damage to your DNA that raises your chances of getting cancer. It may also stop new blood vessels from growing inside tumors.

Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate.

Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes. Brussels sprouts also have carotenoids, colorful pigments found in plants, which are good for your eyes.


Despite all the health benefits of Brussels sprouts, check with your doctor before you add them to your diet if:

You take blood thinners. Like some other cruciferous veggies, Brussels sprouts are high in vitamin K, which helps your blood clot. If you take medicine called blood thinners, too much vitamin K could prevent them from working as well as they should. Ask your doctor about how often it’s safe for you to eat Brussels sprouts.

You have irritable bowel syndrome (IBS). Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can’t easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.

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