Sheet-Pan Lemony Chicken With Brussels Sprouts

This recipe works well with chicken breasts too. We used boneless skinless but closely watched the bake time with a meat thermometer(they were done in 18 mins) and we pulled back a little on the salt.

Worked perfectly! Using convection crisped the skin, no need to run the chicken under the broiler.

very good simple meal. forgot the lemon slices and was fine without. added potatoes and was glad I had. doesn't need the cheese.

I substituted boneless chicken breasts and recommend checking after 25 mins. I also left out the red pepper flakes because of a guest’s sensitive tummy but I think I should have just left them off just her portion. I think those flakes would have been great. We found the chicken to be slightly under seasoned without them. Don’t skip the purple onion! They are sweet like candy in this dish!

I went boneless, skinless and subbed in broccoli. Used the butter mixture inside folding thighs to make a pocket, also on top. Delicious!

Sliced chicken breasts Used Betrhealth boiled/puréed lemons Cooked rice w seasoning until crisp on bottom of pan, let it sit. Last minute, put chicken, onion, rice under broiler Added parm over top at end in bowl Maybe a squeeze of lemon over the top?

I thought this was more work than warranted. I might just roast all the veggies and grill or cook the thighs separately. The veggies got soggy and the brussel spouts did not crisp up the way they usually do when I roast them - perhaps from alll the juices from the chicken. I didn't think the flavor of the lemon butter came through after all that work- marinating chicken in lemon, oil and herbs works better for me!

Flavor was really delicious. The thighs I had were huge so I cooked them about 10 minutes before adding vegetables. The pan was crowded so the veggies were more steamed than roasted, but everything tasted great. Used only 1/4 tsp of red pepper flakes and that was enough. Next time I plan to make the same amount of veggies but just 2 thighs. A keeper of a recipe. Yum

I love making this with brussel sprouts and chicken, and adding carrot and potato and a little more olive oil and butter and red pepper flakes. Just made it without the skin on bone-in thighs (because that’s what I had) and it was equally delicious.

Well-written clear recipe that creates a healthy, flavorful meal. I forgot to add the parmesan cheese, but did not miss it at all, and I only had lemons that had already been zested, so I used lemon juice instead of zest. Flavors were so good! And the chicken was crispy and juicy.

Ok I did some substitutions but it was a guide for me to cook the ingredients I wanted to make last night. Olive oil instead of butter. Chicken breast tenders instead of thighs. Zucchini instead of brussels sprouts. And I only had enough lemon to squeeze juice on the final dish. It was amazingly flavorful and a template for whenever I want to make sheet pan chicken and any veggies. Will make again!

I'd agree with others who commented that 450 seems a little high. Some of my brussels sprouts looked like Sharon's pie from the Marie Callendar's meme. I think next time I'll take it down a notch. It was really good otherwise. I added some potatoes as well, and I'll for sure make it again.

Enjoyed the meal. The recipe and the instructions were fairly easy to prep overall. The timing of the meal was more varied. The chicken took 30 plus minutes longer then the recipe. The chicken thighs were a bit meatier but recommend keeping an eye on the vegetables. It was a delicious dinner and will definitely make it again.

I tried this last night with great enthusiasm. However the Brussels sprouts and vegs turned out really mushy with only a bit of crisp on the top. Tasty but mushy. And a bit too much red pepper , in my opinion. ♥️

lemon slices should be added ~half-way through because the rinds get too hard if cooked for the 30 minutes. For my tastes, the red pepper flakes should be reduced. Also could use a bit less oil. Otherwise very tasty, if a bit of work.