Garlic Herb Chicken With Roasted Brussels Sprouts – Simple, Flavorful, Weeknight-Friendly

This is the kind of dinner you can make on a busy weeknight and still feel proud of. Garlic, herbs, and lemon bring bright flavor to juicy chicken, while roasted Brussels sprouts add a crispy, caramelized contrast. Everything cooks in the oven with minimal fuss and cleanup.

The ingredients are basic, the method is straightforward, and the result tastes like something you’d order at a cozy bistro. If you want a reliable, crowd-pleasing meal, this one earns a spot in your regular rotation.

Garlic Herb Chicken With Roasted Brussels Sprouts - Simple, Flavorful, Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 4 boneless, skinless chicken breasts (or 6–8 thighs if you prefer dark meat)
• Brussels sprouts: 1.5 pounds, trimmed and halved
• Olive oil: 3–4 tablespoons, divided
• Garlic: 4–5 cloves, minced
• Fresh herbs: 2 tablespoons total, finely chopped (such as parsley, thyme, rosemary)
• Dried herbs (optional): 1 teaspoon Italian seasoning or dried thyme if fresh herbs are limited
• Lemon: 1, zested and juiced
• Salt and black pepper: To taste
• Red pepper flakes (optional): A pinch for heat
• Butter (optional): 1 tablespoon for finishing the chicken
• Parmesan (optional): 2 tablespoons, grated, for the Brussels sprouts

Instructions

 

• Preheat and prep: Heat the oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup, or lightly oil the pan.
• Prep the Brussels sprouts: Trim the ends and cut sprouts in half, especially if they’re large. Pat them dry so they roast instead of steam.
• Toss the sprouts: In a bowl, mix Brussels sprouts with 1–2 tablespoons olive oil, salt, and pepper. Add a pinch of red pepper flakes if you like heat. Spread them cut-side down on half of the baking sheet.
• Make the herb mixture: In a small bowl, combine minced garlic, chopped herbs, lemon zest, 1–2 tablespoons olive oil, 1/2 teaspoon salt, and several grinds of black pepper. Stir to form a loose paste.
• Season the chicken: Pat the chicken dry. Rub the herb mixture all over both sides. If using, dot with a little butter on top for extra richness.
• Arrange on the pan: Place the chicken on the other half of the baking sheet. Leave space between pieces so air can circulate and everything browns well.
• Roast: Bake for 18–22 minutes, depending on thickness. The Brussels sprouts should be deeply golden on the cut sides, and the chicken should reach an internal temperature of 165°F (74°C).
• Finish with lemon: Remove the pan and drizzle the chicken and sprouts with fresh lemon juice. Toss the sprouts gently; sprinkle with Parmesan if using.
• Rest and serve: Let the chicken rest for 5 minutes to stay juicy. Slice and plate with a generous scoop of roasted sprouts.

Why This Recipe Works

At its core, this dish relies on a few smart techniques that make simple ingredients shine. Roasting the Brussels sprouts at high heat turns them crispy on the outside and tender inside, while keeping their natural sweetness intact.

The chicken gets a quick herb and garlic rub that locks in moisture and creates a savory crust in the oven. A squeeze of lemon at the end brightens everything and ties the whole plate together.

By cooking both elements at the same time, you save effort and ensure dinner hits the table fast. Plus, the herb mixture is flexible, so you can use what you have without losing flavor.

What You’ll Need

• Chicken: 4 boneless, skinless chicken breasts (or 6–8 thighs if you prefer dark meat)
• Brussels sprouts: 1.5 pounds, trimmed and halved
• Olive oil: 3–4 tablespoons, divided
• Garlic: 4–5 cloves, minced
• Fresh herbs: 2 tablespoons total, finely chopped (such as parsley, thyme, rosemary)
• Dried herbs (optional): 1 teaspoon Italian seasoning or dried thyme if fresh herbs are limited
• Lemon: 1, zested and juiced
• Salt and black pepper: To taste
• Red pepper flakes (optional): A pinch for heat
• Butter (optional): 1 tablespoon for finishing the chicken
• Parmesan (optional): 2 tablespoons, grated, for the Brussels sprouts

Step-by-Step Instructions

1. Preheat and prep: Heat the oven to 425°F (220°C).

   Line a large baking sheet with parchment for easy cleanup, or lightly oil the pan.

2. Prep the Brussels sprouts: Trim the ends and cut sprouts in half, especially if they’re large. Pat them dry so they roast instead of steam.
3. Toss the sprouts: In a bowl, mix Brussels sprouts with 1–2 tablespoons olive oil, salt, and pepper. Add a pinch of red pepper flakes if you like heat.

   Spread them cut-side down on half of the baking sheet.

4. Make the herb mixture: In a small bowl, combine minced garlic, chopped herbs, lemon zest, 1–2 tablespoons olive oil, 1/2 teaspoon salt, and several grinds of black pepper. Stir to form a loose paste.
5. Season the chicken: Pat the chicken dry. Rub the herb mixture all over both sides.

   If using, dot with a little butter on top for extra richness.

6. Arrange on the pan: Place the chicken on the other half of the baking sheet. Leave space between pieces so air can circulate and everything browns well.
7. Roast: Bake for 18–22 minutes, depending on thickness. The Brussels sprouts should be deeply golden on the cut sides, and the chicken should reach an internal temperature of 165°F (74°C).
8. Finish with lemon: Remove the pan and drizzle the chicken and sprouts with fresh lemon juice.

   Toss the sprouts gently; sprinkle with Parmesan if using.

9. Rest and serve: Let the chicken rest for 5 minutes to stay juicy. Slice and plate with a generous scoop of roasted sprouts.

Keeping It Fresh

Leftovers taste great, but a few small moves help keep them lively. Store chicken and Brussels sprouts in separate airtight containers for up to 3–4 days.

Reheat the chicken gently in a covered skillet over low heat with a splash of water or broth to prevent drying out. Re-crisp the Brussels sprouts in a 400°F (205°C) oven or air fryer for 5–8 minutes instead of microwaving them.

For meal prep, keep a lemon wedge handy and add a fresh squeeze after reheating to bring the flavors back to life. If you’re freezing, the chicken freezes well for up to 2 months, but Brussels sprouts are best enjoyed fresh or refrigerated only.

Benefits of This Recipe

• Balanced and satisfying: You get lean protein, fiber-rich vegetables, and bright, clean flavors in one pan.
• Weeknight easy: Minimal chopping and hands-on time, with everything roasting together.
• Customizable: Use whichever herbs you have—parsley, thyme, rosemary, or a simple dried blend all work.
• Great for meal prep: The components hold up well and reheat nicely with the tips above.
• Budget-friendly: Everyday ingredients turn into something special with a few smart techniques.

What Not to Do

• Don’t overcrowd the pan: If the sprouts and chicken are packed tight, they’ll steam and turn soggy instead of crispy and browned.
• Don’t skip drying: Moisture on chicken or sprouts prevents good browning.

  A quick pat with paper towels makes a big difference.

• Don’t overcook the chicken: Use a thermometer. Pull it when it hits 165°F (74°C) at the thickest part to keep it juicy.
• Don’t forget the acid: Lemon juice at the end lifts the dish and balances the richness of the herbs and oil.
• Don’t slice right away: Resting the chicken keeps the juices where they belong—inside.

Recipe Variations

• Thighs instead of breasts: Use bone-in, skin-on thighs for extra flavor. Roast 25–30 minutes, or until the internal temp reaches 175°F (80°C) for tender, juicy results.
• Sheet-pan potatoes: Add diced baby potatoes to the pan.

  Start them 10 minutes early, then add sprouts and chicken for the remaining time.

• Mustard herb twist: Whisk 1 tablespoon Dijon mustard into the herb mixture for a tangy, savory kick.
• Smoky version: Add 1/2 teaspoon smoked paprika to the rub. It pairs beautifully with roasted sprouts.
• Dairy-free citrus finish: Skip butter and Parmesan; use extra lemon zest and a drizzle of good olive oil to finish.
• Add a sauce: Stir together Greek yogurt, lemon juice, chopped parsley, and a pinch of salt for a quick, cool sauce.
• Balsamic glaze: Drizzle a little balsamic reduction over the Brussels sprouts after roasting for sweetness and depth.

FAQ

Can I use frozen Brussels sprouts?

Fresh is best for crisp edges, but you can use frozen in a pinch. Thaw, pat very dry, and roast at 425°F (220°C) with extra space on the pan.

They won’t get quite as crispy, but they’ll still be tasty.

How do I keep chicken breasts from drying out?

Use an even thickness, pat dry, season well, and don’t overcook. A thermometer is your best friend. Resting for 5 minutes also helps retain moisture.

Can I marinate the chicken ahead?

Yes.

Mix the herb-garlic-oil mixture and coat the chicken up to 12 hours ahead. Add lemon juice just before roasting to keep the chicken tender and prevent it from “cooking” in the acid.

What if I don’t have fresh herbs?

Use 1–2 teaspoons of dried Italian seasoning or dried thyme and rosemary. Dried herbs are more concentrated, so use less than fresh.

Is this recipe gluten-free?

Yes, as written it’s naturally gluten-free.

Just be sure any optional additions, like Parmesan or mustard, are certified gluten-free if needed.

What can I serve alongside?

It’s great with quinoa, rice, or mashed potatoes. For something light, add a simple green salad or a side of crusty bread.

Can I cook this in an air fryer?

Yes. Cook the Brussels sprouts at 390°F (200°C) for 12–15 minutes, shaking halfway.

Air-fry the chicken at 380°F (193°C) for 12–16 minutes depending on thickness, until it reaches 165°F (74°C).

Wrapping Up

Garlic Herb Chicken with Roasted Brussels Sprouts is the kind of meal that proves simple cooking can be incredibly satisfying. With a handful of ingredients and a few smart steps, you get crispy sprouts, juicy chicken, and bright, fresh flavor. Keep this one bookmarked for weeknights, meal prep, or anytime you want a reliable dinner that feels special without extra work.

A squeeze of lemon and dinner is done—no stress, all flavor.