Sheet-Pan Lemon Herb Chicken with Brussels Sprouts

Sheet-pan dinners earn their keep on busy weeknights, and this one pairs lemon-herb marinated chicken thighs with Brussels sprouts that roast until caramelized and slightly crisp at the edges, all on a single pan with minimal cleanup.

Using skin-off chicken thighs keeps the saturated fat more reasonable while still delivering juicy, flavorful meat, and roasting the Brussels sprouts with just a tablespoon of oil across the whole pan means each serving gets plenty of vegetables without much added fat. The dish comes together with very little carbohydrate, which some people prefer for a lighter, calorie-conscious dinner.

Toss everything with the same lemon-herb mixture before it goes in the oven, so the chicken and vegetables both pick up the same bright, garlicky flavor.