Lemon-Herb Sheet-Pan Chicken with Crispy Potatoes and Balsamic Brussels Sprouts

Preheat your oven to 425°F (220°C).

Wash 1 lb Yukon Gold potatoes and cut them into 1-inch cubes. Wash 1 lb Brussels sprouts, trim the woody stem ends, and slice them in half lengthwise.

In a large bowl, toss the cubed potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them in a single layer on a large rimmed sheet pan and roast for 10 minutes to give them a head start.

While the potatoes roast, prepare the aromatics: Mince 4 cloves of garlic. Remove leaves from 2 sprigs of rosemary and 4 sprigs of thyme, then finely chop them. Zest the lemon to get 1 tbsp of zest, then slice the remaining lemon into thin rounds.

In a small bowl, create the chicken rub by whisking together 1 tbsp Dijon mustard, 1 tbsp lemon zest, half of the minced garlic, half of the chopped herbs, and 1 tbsp olive oil.

Pat 1.5 lbs chicken thighs dry with paper towels. Rub the mustard-herb mixture thoroughly over and under the skin of each thigh. Season both sides with salt and pepper.

Remove the sheet pan from the oven. Move the partially cooked potatoes to the outer edges of the pan. Place the chicken thighs in the center of the pan.

Add the halved Brussels sprouts to the empty spaces on the pan. Drizzle the sprouts with 1 tbsp olive oil and season with salt and pepper. Scatter the remaining garlic and herbs over all the vegetables. Top each chicken thigh with a lemon round.

Return the pan to the oven and roast for 20 minutes.

In a small jar or bowl, whisk together 2 tbsp balsamic vinegar and 1 tbsp honey until fully combined.

After the 20 minutes of roasting, carefully drizzle the balsamic-honey mixture over the Brussels sprouts only. Use a spatula to gently toss the sprouts on the pan to ensure they are coated in the glaze.

Roast for a final 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden-brown and crispy.

Remove from the oven and let the chicken rest on the pan for 5 minutes before serving to allow the juices to redistribute.