Sheet Pan Chicken Thighs with Carrots & Brussels Sprouts

Simple ingredients, big flavor, and one pan to clean.

Some dinners don’t need to be complicated to be really good.

This Sheet Pan Chicken Thighs with Carrots & Brussels Sprouts is exactly the kind of meal I want House of Frantom recipes to be known for: simple ingredients, minimal prep, plenty of protein and vegetables, and something I can put on the table for my family without spending my entire evening in the kitchen.

Everything cooks together on one pan, the chicken stays juicy, and the carrots and Brussels sprouts roast in all those delicious pan juices.

And maybe the best part? One pan means less cleanup. 🙌

This is one of those recipes that works especially well for busy family nights because you get your protein and vegetables all in one place.

It only takes about 10 minutes to prep, and then the oven does most of the work.

It’s also great for meal prep. Make a little extra and pair the leftovers with rice or quinoa for an easy lunch the next day.

Serves: 5–6
Prep Time: 10 minutes
Cook Time: 35–45 minutes
Oven: 425°F

• 6–8 boneless, skinless chicken thighs
• 1 lb Brussels sprouts, trimmed and halved
• 4–5 large carrots, peeled and cut into chunks
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt, plus more to taste
• ½ teaspoon black pepper
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Optional: fresh parsley and a squeeze of lemon

1. Prep the oven and pan.
Preheat your oven to 425°F. Line a large sheet pan with parchment paper or lightly coat it with olive oil.

2. Prep the vegetables.
Add the Brussels sprouts and carrots to the sheet pan. Toss them with about 1½ tablespoons olive oil and a little salt and pepper.

3. Make the chicken mixture.
In a small bowl, whisk together the remaining olive oil, minced garlic, garlic powder, onion powder, smoked paprika, salt, pepper, Dijon mustard and honey.

4. Season the chicken.
Add the chicken thighs and toss until they're completely coated in the mixture.

5. Put everything together.
Nestle the chicken thighs among the carrots and Brussels sprouts.

Roast for 35–45 minutes, tossing the vegetables about halfway through cooking.

6. Finish and serve.
Cook until the chicken reaches an internal temperature of 165°F and the vegetables are tender with browned, caramelized edges.

For a little extra color, turn the oven to broil for the final 2–3 minutes.

Finish with fresh parsley or a squeeze of lemon if you'd like.

Double it.

If you already have the oven on and you're chopping vegetables, make enough for tomorrow too.

The leftovers reheat really well and can easily become lunch with a scoop of rice or quinoa.

It’s one of my favorite ways to cook once and make life a little easier later.

You don't have to stick with carrots and Brussels sprouts every time. This is an easy recipe to adjust based on what you already have in the refrigerator.

Try broccoli, sweet potatoes or green beans. You can also add a squeeze of fresh lemon right before serving for a brighter finish.

That's one of my favorite things about simple meals like this—you have a basic formula rather than a recipe you have to follow perfectly.

House of Frantom isn't about making everything from scratch or creating picture-perfect dinners every night.

It's about finding simple systems and recipes that make taking care of your family feel a little easier.

For us, that often looks like a protein, a couple of vegetables, simple ingredients and a meal everyone can actually eat.

This one checks all the boxes.

Save it for your next busy weeknight. 🤍

H | F
Creating a healthier, simpler life.