One Sheet Pan Garlic and Citrus Chicken with Brussel Sprouts and Sweet Potatoes
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Tender garlic and citrus chicken with roasted Brussels sprouts and sweet potatoes – ALL on one sheet pan! A perfect main dish with 2 sides all in under ONE HOUR and just ONE pan to clean!
Calling all ONE SHEET PAN DINNER LOVERS!
It’s time for another recipe! How about a warm and cozy citrus chicken recipe made with fresh lemons, oranges, and limes right when citrus fruit is at it’s best?
You know that one sheet pan meals been one of my favorite things to create for you guys! Two sides and a main entree all prepared on the same sheet pan in under one hour. It’s magic I tell you!
I am in love with these things. Did you have a chance to make my one sheet pan rosemary chicken? It was the bomb dot com if I do say so myself.
Today’s recipe is similar to the rosemary chicken recipe, but healthier and more winter appropriate –> enter amazing citrus fruit.
I’m willing to bet that you’ll be making this recipe a lot because 1.) it’s pretty healthy 2.) comes with sides that bake on the same pan 3.) and that chicken! So tender and, forgive me for using this word, MOIST! I baked a few thighs and drumsticks along with a bone-in chicken breast just to make sure that this recipe would work with both dark/light meat. Because i’m starting to think that I may be the only dark meat hater on the planet. Helllllo, anyone else out there? It’s getting kinda lonely!
Many of you swapped the chicken breasts for thighs/drumsticks on the last recipe and I wanted to make sure the cooking time stayed the same for both. And oh my gosh! They were both falling apart tender.
The best part about this recipe, YOU DON’T HAVE TO BABYSIT. It will prepare itself for you. No need to stop half way through and flip ingredients. Just pop it in, and let the oven to it’s thang. How perfect is that for crazy weeknights when there’s just no time for all this babysitting nonsense?
I decided to use brussel sprouts for this recipe because they pair so beautifully with all the citrus fruit juices that are going into this garlic and citrus chicken recipe. And, they stand up to the longer 30 minute cooking time. 😉 So there’s no need to go add or remove ingredients.
The sweet potatoes in this recipe can be swapped with regular baby red potatoes halves and diced yukon gold potatoes too if that’s what you have on hand. I decided to use sweet potatoes because of their natural sweetness and how they pair so well with orange zest, making this a winner winner — you know the rest. Be sure to dice the sweet potatoes smaller than a 1 inch dice. If you leave them too big, you’ll need to remove the chicken and brussel sprouts and continue baking for an additional 5-10 minutes.
The secret to tender and flavorful citrus chicken you ask? Marination! Can you see all the little specks of lemon, orange and lime zest on the chicken?
You can marinate the chicken from 20 minutes – 24 hours –> which makes it the perfect Monday night dinner. Because hello, we all have our acts together on Sunday and we prep our dinners for the week, don’t we? But in case you’re like me, falling flat on your face 20 minutes before dinner needs to be made, scrambling to find something that isn’t labor intense — I’ve got you covered! Let this garlic citrus chicken marinate while the oven preheats and while you chop your veggies. One hour start to finish. But if you prep ahead, it’s a 30 minute meal.
This was a big hit with the two of us. Me? because it was easy to prep and the chicken was PHENOMENAL. Husband loved it because — dark meat chicken and easy clean up.
See. When you make a one sheet pan dinner recipe, everybody wins!
One Sheet Pan Garlic and Citrus Chicken with Brussel Sprouts and Sweet Potatoes
Tender garlic and citrus chicken with roasted brussel sprouts and sweet potatoes - ALL on one sheet pan! A perfect main dish with 2 sides all in under ONE HOUR and just ONE pan to clean!
Ingredients
- 6-8 chicken pieces (thighs, breasts, drumsticks, whatever you like)
- 2 teaspoons lemon zest + 2 tablespoons lemon juice
- 2 teaspoons orange zest + 2 tablespoons orange juice
- 1 teaspoon lime zest + 2 tablespoons lime juice
- 1 tablespoon minced garlic
- 2 tablespoons sugar (brown, white, agave, honey)
- ½ -1 teaspoon red pepper flakes
- 1 teaspoon salt + ½ teaspoon black pepper
- 5 tablespoons olive oil, divided
- 1 lb. Brussels sprouts, cut in half
- 1 lb. sweet potatoes, cut smaller than 1-inch dice*
Instructions
- Position a rack near the center of the oven and preheat the oven to 425ºF. You can line a sturdy baking sheet with heavy-duty foil for easier cleanup.
- Combine all the zests, juices, garlic, sugar, red pepper flakes, salt, pepper, and 3 tablespoons of olive oil in a medium bowl. Stir until the sugar dissolves. Place the chicken pieces in a gallon-sized zip-top bag. Add the marinade to the bag, zip, and give it a good toss. Allow the chicken to marinate for 20 minutes while the oven preheats.
- Combine the Brussels sprouts and sweet potatoes on the sheet pan, drizzle the remaining 2 tablespoons of olive oil along with some salt and pepper. Toss to coat the veggies evenly. Spread the veggies out to create a border, place the chicken pieces in the center of the sheet pan and drizzle half of the marinade over the chicken. I used a spoon and drizzled some over the vegetable pieces too. Discard the remaining liquid. You can add lemon and orange slices on top if you'd like for a more citrus scent/flavor, however, this is optional.
- Bake the citrus chicken for 25-30 minutes or until the internal temperature registers at 165ºF. If the chicken starts browning too quickly, during roasting, cover the tray loosely with a piece of foil.
Notes
- To make ahead: The chicken can be marinated up to 24 hours in advance.
- Sweet potatoes: Be sure to cut your sweet potatoes in a dice that's smaller than 1 inch. They will not cook in the given time if you leave them too big. Red potatoes and Yukon golds will also work for this recipe.
- If the chicken pieces you are using are larger, you may need to remove the potatoes and Brussels sprouts to a plate and continue roasting the chicken pieces. The chicken is done when the juices run clear and the internal temperature registers at 165ºF.
IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE:
One Sheet Pan Roasted Za’atar Chicken and Potatoes
One Pot Greek Chicken and Rice Pilaf
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26 Comments on “One Sheet Pan Garlic and Citrus Chicken with Brussel Sprouts and Sweet Potatoes”
I made this tonight and it was delicious!
I used bone in thigh and drumsticks, which were pretty big and it took closer to 45 mins to reach 165 degrees. Also had to broil a few mins to brown the top.
Really enjoyed it though, would definitely make it again.
This recipe is delicious! Easy dinner that tastes like it took much longer to make than it did. I usually use boneless chicken breasts instead & the cooking time seems to be about the same. Although I’m not super picky about my chicken being a little overdone. 😉 Thanks for a great recipe!
Just made this, cooked the potatoes like 10 minutes before the rest (chicken was boneless breast) and added a little more seasoning to the veggies and marinade (Penzeys Old World blend and some rosemary) and it was delicious! Thanks for sharing, will make again!
Can I substitute boneless chicken breasts? And how would this affect cooking time?
Yes, I think you could but depending on the size of the chicken breast it may significantly change the roasting time. I would start checking the chicken at about 20 minutes however it may take up to 35 minutes if the chicken breasts are larger. Also, you may need to remove the chicken and allow the veggies to roast a bit longer if they aren’t cooked through.
I’m so happy right now, cause I just ate this 🙂 It’s very satisfying without being heavy. I used fingerling potatoes in lieu of sweet potatoes, but can totally see, having tasted the flavor combination, how the sweet potato would play off the roasted brussels better – will do next time.
I marinated it for about 14 hours. It was tasty, but still would’ve not been ‘too much’ had it gone for 24 hours…which I’ll probably do next time just to make it easier on me, but…hey…now I know that 6:30am prep only results in ingredients all over my kitchen floor.
Oh, I added a twig’s worth of fresh chopped rosemary to the marinade and the fingerling potatoes, only because I had it and didn’t know what to do with it. It was unnecessary but came out fine.
Thanks for the recipe. I’m excited to try more!
I made this tonight and it was fantastic! I was even applauded by my 4yr old for making such a great dinner. I cooked mine for 45min cause it didn’t look done at 30. Everything came out perfect.
what green veggie could you substitute for the Brussels sprouts. never been a fan of them.
I’d say green beans. But I would hold off on them until the last 10-12 minutes of baking time, then toss them in.
Marzia is right. myfitnesspal.com has a great feature, after u join for free, click on food then recipes and then u can import it!
Do you know the nutritional information for this dish??
Unfortunately, it’s difficult to provide the information because it depends on the cut of the chicken you use (legs/thighs or chicken breasts) so it’s best if you calculate it on myfitnesspal.com with the cut that you use 🙂
Hi, how much did the chicken weigh for this recipe? It looks like the bone and skin are still on, right? Thanks!
I can’t quite remember but I believe it was in the ball park of 2- 2 1/4 pounds. Yes, it’s chicken pieces with bone and skin intact.
Hi Marzia, Could I replace the Brussel spouts with parsnips or butternut squash? Thank You! 🙂
The butternut squash should work as a good replacement. I’m a little unsure about the parsnips as i’m not too sure how long they’d take to roast. Hope you enjoy it Theresa! 🙂
Marzia, I just want to say thank you, I love your site. I tried the minestrone soup (amazing!) and now this. This is a delicious recipe, and I love it!
Glad you enjoyed both recipes Barbara! Thank you for taking the time to comment! 🙂
I see in your pictures you have slices of what looks like lemons and oranges laid on top. Do you use the fruit that you zest to slice? Or do you need to use fresh that hasn’t been zested? This looks amazing! Can’t wait to try it.
I used fresh fruit for the slices that hadn’t been zested I wanted the pictures to show the bright skin of the orange and lemon. This is entirely up to you though, either will do the trick! 🙂
I have to limit the amount of salt I take in due to a heart condition. I want to make this recipe but need to use something other than salt. Any suggestions on a spice or spice blend that would add some great flavor without adding sodium? Sorry but i am new at this and struggle knowing what spices work well with different foods. Thank you for your help!
Sure, the salt can be substituted for ½-1 teaspoon of something like Mrs. Dash’s Salt-free original blend seasoning. I also use Simply Organics Herb de Provence a lot. It’s sodium-free. Or any salt-free herb blend that you like will work. Luckily, this recipe has lemon juice which mimics what salt would do in a recipe so the flavor will be very similar to if you had used salt. Hope you enjoy it, Sheri 🙂
Looks delicious, but can I leave the brussel sprouts whole? I’m wondering if cutting them in half would have them roast too quickly.
Yup, leave them whole if you like, Betty!
Ok this is probably going to sound SUPER weird but brussels are kinda my thing. Like my favorite vegetable of all time. Love the crispy top of these roasted veggies and that chicken!! Mmmm perfect comfort meal yet still healthy!
Yum, this looks great and I love easy, 1 pan dishes!