Sheet Pan Lemon Herb Chicken with Roasted Brussels & Sausage: Your New Weeknight Hero!

I used to dread the “what’s for dinner?” question on busy weeknights until sheet pan meals quite literally saved my sanity! This Sheet Pan Lemon Herb Chicken with Roasted Brussels & Sausage was born from a craving for something incredibly flavorful that wouldn’t leave me with a mountain of dishes. The first time I threw in a little smoked paprika along with the other herbs, my family practically licked their plates clean – it was that subtle smoky whisper that just took everything over the top!

This isn’t just another chicken recipe, friends. It’s your ticket to a delicious, satisfying meal that feels a little bit fancy but is secretly super simple. We’re talking crispy-skinned chicken, tender-crisp Brussels sprouts that get all wonderfully caramelized, savory Italian sausage, and bright pops of lemon, all mingling together on one pan. Minimal fuss, maximum flavor – that’s my kind of cooking!

Why This Recipe Just Works

You’re going to fall in love with this dish, and here’s why:

1. One-Pan Wonder: Seriously, the cleanup is a breeze! Everything roasts together, meaning fewer dishes and more time for you to relax.
2. Flavor Explosion: The combination of zesty lemon, aromatic herbs like rosemary and thyme, savory sausage, and those sweet, roasty notes from the Brussels sprouts and shallots is just divine.
3. Effortlessly Impressive: It looks and tastes like you spent hours, but it comes together so quickly. Perfect for a weeknight meal, but also special enough for when you have guests.

Let’s Talk Ingredients

Here’s what you’ll need to gather:

• 3 (approximately 5 ounce each) bone-in, skin-on chicken thighs (These stay so juicy and the skin gets beautifully crisp! Totaling about 15 ounces.)
• 2 ½ ounces spicy or mild Italian sausage, cut into ½-inch slices (Go for spicy if you like a little kick; mild is great too!)
• 12 ounces Brussels sprouts, ends trimmed and cut in half (Fresh is best for that perfect roast.)
• 2 medium shallots, thinly sliced (They get so sweet and jammy when roasted.)
• 3 cloves garlic, thinly sliced (Because garlic makes everything better!)
• 1 small lemon, thinly sliced (This brightens up the whole dish.)
• 1 ½ tablespoons extra virgin olive oil (Good quality EVOO for the win.)
• ¾ teaspoon dried rosemary, crushed
• ¾ teaspoon dried thyme
• ¾ teaspoon rubbed sage (Using dried herbs is perfectly fine and convenient here!)
• ¾ teaspoon fennel seeds, lightly crushed (Adds a lovely, subtle anise note that pairs beautifully with sausage.)
• ½ teaspoon smoked paprika (My secret weapon for a touch of smoky depth!)
• Fine sea salt and freshly cracked black pepper, to taste
• Avocado oil or olive oil cooking spray (For prepping the pan.)

Step-by-Step to Sheet Pan Perfection

Ready to make some magic? Let’s do it!

1. Prepare Ingredients: First things first, pat those chicken thighs really dry with paper towels after you’ve cleaned them and trimmed any excess fat. This is key for getting that amazing crispy skin! In a large mixing bowl, toss in the chicken thighs, your halved Brussels sprouts, the sliced Italian sausage, those pretty shallot slices, garlic, and the lemon slices.
2. Season and Marinate: Drizzle the olive oil all over that glorious mix. Then, generously sprinkle with the crushed rosemary, thyme, rubbed sage, fennel seeds, smoked paprika, sea salt, and black pepper. Now, get your hands in there and gently toss everything together so it’s all nicely coated. Let this little party hang out at room temperature for about 20 minutes. This gives the flavors a chance to get friendly.
3. Preheat Oven: Get your oven rack in the middle position and preheat it to a toasty 450∘F(230∘C). Give a large, rimmed baking sheet a light spritz with your cooking spray.
4. Arrange for Roasting: Carefully transfer everything from the bowl onto your prepared baking sheet. Spread it all out in a single, even layer – no overcrowding, please! Ensure the chicken thighs are placed skin-side up right on top of the vegetables. This helps the skin crisp up beautifully and allows the chicken juices to baste the veggies. Yum!
5. Roast: Slide that pan into your hot oven. Let it roast for 28 to 35 minutes. You’re looking for the chicken skin to be gorgeously golden brown and crispy, and the chicken to be cooked all the way through. The best way to know for sure is with a meat thermometer – it should read 165∘F(74∘C) when inserted into the thickest part of the thigh, making sure not to hit the bone. The Brussels sprouts should be tender and have those irresistible caramelized edges.
6. Rest and Serve: Once it’s cooked to perfection, carefully pull the baking sheet out of the oven. Now, this is important: Let the roasted chicken and vegetables rest on the pan for 5 minutes before you serve. This little pause allows the juices in the chicken to redistribute, meaning every bite will be super tender and flavorful. It’s worth the wait, I promise!

My Expert Tips for You

• Veggie Swaps: Don’t have Brussels? No problem! Chunks of broccoli, carrots, bell peppers, or even sweet potatoes would be delicious. Adjust roasting time if needed.
• Herb Power: Fresh herbs are always amazing, but good quality dried herbs work beautifully in this recipe. If using fresh, you’ll generally want to use about three times the amount of dried.
• Don’t Crowd the Pan! This is a big one. If the ingredients are too crowded, they’ll steam instead of roast, and you won’t get those lovely crispy bits. Use two pans if necessary.
• Storage & Reheating: Leftovers (if you have any!) can be stored in an airtight container in the fridge for 2-3 days. For best results, reheat in the oven or an air fryer to bring back some of that crispiness. The microwave will work in a pinch, but it won’t be quite the same.

Serving & Pairing Ideas

This dish is pretty much a complete meal on its own, but if you want to round it out:

• Serve with some crusty bread to soak up those delicious pan juices.
• A simple side salad with a light vinaigrette adds a fresh counterpoint.
• For a heartier meal, pair it with quinoa, couscous, or creamy polenta.
• Want to keep it low-carb? Cauliflower rice is your friend!
• Drink-wise, a crisp Sauvignon Blanc or a light-bodied red like a Pinot Noir would be lovely.

It’s perfect for those busy weeknights when you need something quick and satisfying, a cozy Sunday dinner, or even for meal prepping lunches for the week!