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Light and Zesty Sheet Pan Citrus Glazed Chicken with Brussels Sprouts

Name: Light and Zesty Sheet Pan Citrus Glazed Chicken with Brussels Sprouts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American-Inspired
Ingredients: 4 bone-in, skin-on chicken thighs; 1 lb Brussels sprouts, trimmed and halved; 2 tablespoons olive oil, divided; 1/4 cup fresh orange juice; 2 tablespoons fresh lemon juice; 1 tablespoon honey; 2 cloves garlic, minced; 1 teaspoon Dijon mustard; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt, divided; 1/4 teaspoon black pepper, divided; Zest of 1 orange; 1 tablespoon chopped fresh parsley (optional, for garnish)

By PanPotPlates Editorial TeamPublished Apr 11, 2026 | Updated May 11, 2026

American-Inspired 40 mins sheetpanonepaneasylightquickseasonalweeknightcitrus chickenroasted brussels sprouts

Light and Zesty Sheet Pan Citrus Glazed Chicken with Brussels Sprouts with measured ingredients, 40-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 15 min

Cook 25 min

Total 40 min

Servings 4

Difficulty easy

Cuisine American-Inspired

Ingredients

Servings 4

4 bone-in, skin-on chicken thighs
1 lb Brussels sprouts, trimmed and halved
2 tablespoons olive oil, divided
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
Zest of 1 orange
1 tablespoon chopped fresh parsley (optional, for garnish)

Ingredients for Light and Zesty Sheet Pan Citrus Glazed Chicken with Brussels Sprouts

Instructions

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
In a small bowl, whisk together orange juice, lemon juice, honey, minced garlic, Dijon mustard, smoked paprika, and orange zest until smooth. Set aside the citrus glaze.
Place the halved Brussels sprouts in a mixing bowl. Drizzle with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat evenly.
Spread the Brussels sprouts in a single layer on one side of the prepared baking sheet.
Pat the chicken thighs dry with paper towels. Rub the skin with the remaining 1 tablespoon olive oil and season with 3/4 teaspoon salt and 1/8 teaspoon black pepper.
Arrange the chicken thighs skin-side up on the opposite side of the baking sheet, ensuring space between pieces for even roasting.
Reserve about 1/4 cup of the citrus glaze for basting and serving.
Brush the remaining glaze evenly over the chicken thighs.
Bake for 20 minutes. Remove the pan and baste the chicken with the reserved glaze. Return to the oven and roast for an additional 5-7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are tender and caramelized.
Optional: Broil for 1-2 minutes at the end to crisp the chicken skin, watching closely to avoid burning.
Remove from oven and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley, if desired.
Serve the chicken and Brussels sprouts hot, drizzled with pan juices for added flavor.