Crispy Chicken Thighs with Brussels sprouts but make it TASTY AF! This paleo-friendly sheet pan dinner is easy peasy and full of flavor with buttery clumps of almond flour and tangy mirin.
Like Shake and Bake But Better
The method is shaking the veggies in a gallon-sized ziplock with garlic, oil, and salt. It always works. I did the same thing with the chicken, but I used almond flour and coconut oil. The thighs aren’t breaded really, but the coconut oil &and almond meal bake little tarragon clusters that crisp over the thighs. The sprouts are soft with crispy outer leaves. If you’re planning on leftovers, make extra.
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Crispy Chicken Thighs and Brussel Sprouts
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 6 1x
- Category: Entree
- Method: Oven
- Cuisine: American
Description
Easy oven dinner!
Ingredients
Chicken Thighs
- 6–8 boneless, skinless chicken thighs
- 2 tbsp coconut oil
- 1 tbsp dried tarragon
- 1 tsp pink Himalayan salt
- 3 tbsp Mirin or white wine vinegar
- 2 tbsp blanched almond meal (use tapioca or coconut flour for AIP)
Lemony Brussel Sprouts
- 2lbs large brussel sprouts, halved
- 4–5 cloves garlic, minced
- 1 lemon, juiced
- 1 tsp Himalayan salt
- 1 tbsp coconut oil or olive oil
- 1 gallon-sized ziploc bag
Instructions
- Pre-heat oven to 400F.
- In a large bowl, mix together coconut oil, Himalayan salt, tarragon & mirin in a bowl. Add in chicken thighs and mix well, coating the chicken evenly.
- In a large ziplock bag combine the brussels, lemon juice, garlic, salt and oil. Shake really well.
- Back to the chicken, add in the almond meal, toss.
- Arrange thighs on a baking sheet, laying them flay and not overlapping.
- Spread Brussels out on the second sheet pan.
- Place chicken sheet pan & brussels sprouts sheet pan in the oven.
- Chicken on the middle rack, sprouts directly below it.
- Roast at 400F for 35-40 minutes or until everything is nicely browned.
- Hit with the broiler for 2 minutes before removing from oven.
Nutrition
- Serving Size: 1/6 of reciep
- Calories: 345
- Fat: 22
- Carbohydrates: 20
- Fiber: 6
- Protein: 23
Mary says
Quick, easy, and super flavorful! Just what I needed. Thank you!
Leigh Davidov says
The tarragon chicken was a hit even with my 7 year old. I wanted to use my grandmothers iron skillet and by doing it that way it held all the juices and we were able to use them to pour over on the plate. very nice! My husband asked me to add it to the rotation! That says a lot since he is a home chef.
Cristina says
ahhh love that! Thanks for sharing Leigh!