Sheet-Pan Chicken with Brussels Sprouts and Apples Recipe

What Is Sheet-Pan Chicken with Brussels Sprouts and Apples?

Sheet-pan chicken with Brussels sprouts and apples is a one-pan roast dinner built on bone-in, skin-on chicken thighs. The sprouts and red onion roast alongside the chicken, and apple wedges join halfway through so they soften without falling apart.

What Makes This Recipe Anti-Inflammatory?

Brussels sprouts contain glucoraphanin, a compound that converts into sulforaphane when you cut and chew them. The apple adds quercetin in the skin plus pectin, a soluble fiber that feeds the production of short-chain fatty acids in the colon.

Extra-virgin olive oil brings oleocanthal, and turmeric brings curcumin. The black pepper in the rub contains piperine, which improves curcumin absorption. The dish carries no breading, no sugary glaze, no refined seed oils and no cream-based sauce.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 6 ounces each)
• 1 pound Brussels sprouts, trimmed and halved
• 2 firm apples such as Honeycrisp (about 6 ounces each), cored and cut into 3/4-inch wedges
• 1 medium red onion, cut into 1/2-inch wedges
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon Dijon mustard
• 1 1/2 tablespoons apple cider vinegar
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon ground turmeric
• 3/4 teaspoon fine sea salt, divided
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Preheat the oven to 425°F. Pat the chicken thighs very dry with paper towels. Rub them with 1 tablespoon of the olive oil, the turmeric, 1/4 teaspoon of the salt and all of the black pepper, then set them on a plate while you prepare the vegetables.

Step 2

Whisk the remaining 2 tablespoons of olive oil with the Dijon mustard, apple cider vinegar, garlic, rosemary and the remaining 1/2 teaspoon of salt in a large bowl. Add the halved Brussels sprouts and the red onion and toss until every cut face is coated.

Step 3

Spread the sprouts cut side down and the onion on a large rimmed baking sheet, pushing them toward the edges, and set the chicken thighs skin side up in the center. Roast for 20 minutes, until the cut faces of the sprouts turn golden and the chicken skin tightens and browns.

Step 4

Pull the pan out of the oven and add the apple wedges. Turn them in the pan juices and oil, then tuck them into the gaps between the chicken and the vegetables.

Step 5

Return the pan to the oven for 15 minutes. The chicken is ready when the thickest part of a thigh reads 175°F next to the bone, the apple yields to a fork without losing its shape and the outer leaves of the sprouts look dark and crisp.

Step 6

Let the pan rest for 5 minutes so the juices settle. Scatter the chopped parsley over the top and serve straight from the pan.

Nutrition Facts (per serving)

InflammaScore

1 Good! Very low inflammation potential

Q&A

Q1: Can I use boneless, skinless chicken breasts instead of thighs?
A1: Yes, but they cook much faster than thighs. Add them to the pan at Step 4, when the apples go in, and roast until the thickest part reads 165°F. Depending on thickness, they need 18 to 22 minutes, so the pan may need a few extra minutes beyond Step 5.
Q2: Which apples hold up in the oven, and which ones fall apart?
A2: Firm, tart apples such as Honeycrisp, Granny Smith or Braeburn keep their wedge shape after the 15 minutes of roasting in Step 5. Mealy varieties such as Red Delicious or McIntosh break down into a soft purée. Buy a firm variety so the wedges hold together and caramelize at the edges.
Q3: Why did my Brussels sprouts turn out soft instead of browned?
A3: Three common causes are an overcrowded pan, wet sprouts or sprouts placed cut side up. Dry them well after washing, give each half room on the sheet and use two pans if needed. Crowding traps steam, and steam keeps the cut faces pale instead of letting them brown.
Q4: Can I prep any of this ahead of time?
A4: Yes. The Step 2 vinaigrette and the halved Brussels sprouts keep for two days in the refrigerator in separate containers. Cut the apples just before roasting, because cut apple browns quickly once it meets air. Everything else takes only minutes to assemble before the pan goes into the oven.
Q5: How do I store and reheat leftovers?
A5: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat them in a 400°F oven or in a skillet on the stove. Skip the microwave, because it softens the sprouts and the chicken skin instead of bringing back the roasted texture.

One pan, one hour and a dinner that roasts itself while you set the table, with leftovers that reheat well the next day.