How to make Lemon Chicken & Brussels Sprouts using ONE PAN!

You'll be coming back for seconds with this Sheet-Pan Lemon Chicken and Brussels Sprouts dish. It's so delicious! The tang of the lemon goes throughout the meal and leaves you feeling satisfied and looking forward to the next opportunity to make this.
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LEMON CHICKEN AND BRUSSELS SPROUTS RECIPE
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Prep: 30 min + Cook: 10 min
Serves 4
Per Serving: 530 Calories - 25g Fat - 17g Carbs - 59g Protein

INGREDIENTS:
1 lemon
1 large clove garlic, minced
1 1/2 tsp dried thyme
1 tsp paprika
Kosher salt & freshly ground black pepper
4 skin-on, bone-in chicken breasts (about 2 3/4 lb) or skinless boneless breasts work too for less fat
3 tbsp extra-virgin olive oil
1 1/4 pounds brussels sprouts, trimmed and halved
1 tbsp country dijon mustard
1 tbsp grated shallot
2 tsp honey
1/4 cup chopped fresh parsley

DIRECTIONS:
1. Place a rimmed baking sheet on the middle oven rack and preheat oven to 450F. Grate the lemon zest into a large bowl. Cut the lemon into 4 wedges and set aside.
2. Add the garlic, thyme, paprika, and 1/2 tsp each salt and pepper to the lemon zest; stir to combine. Add the chicken breasts and toss to coat. Carefully remove the baking sheet from the oven and drizzle with 1 tbsp olive oil. Add the chicken, skin-side up, and the lemon wedges and return to the oven.
3. Toss the brussels sprouts in a large bowl with 1 tbsp olive oil, season with salt and pepper and carefully add to the baking sheet in an even layer. Roast until the chicken registers 165F on a meat thermometer, the skin is browned and crisp and the brussels sprouts are tender, about 25 minutes.
4. Meanwhile, whisk together the remaining 1 tbsp olive oil, the mustard, shallot, honey, and parsley in a small bowl.
5. Squeeze the juice from 2 of the lemon wedges over the chicken and divide among plates. Drizzle the dressing and squeeze the juice from the remaining 2 lemon wedges over the brussels sprouts on the baking sheet; toss well and serve with the chicken.
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