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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.