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Sheet Pan Rosemary Chicken, Potatoes & Brussels Sprouts

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Servings: 4-5
  • Course: Main Dish

This recipe of bone-in chicken pieces nestled in potatoes and Brussels sprouts, seasoned with garlicky fresh herbs and roasted together on a sheet pan makes a delicious easy dinner. Use half the ingredients for fewer servings.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

This recipe fits one 20x14x1-inch baking pan or two smaller, 17x11x1 or 10X15x1-inch baking pans. If using pans larger than 1510x1-inches, you’ll need to use this handy folding tip to make a sheet of Reynolds Wrap® Non-Stick Foil wide enough to completely cover your pan. Tear two sheets of foil that are two inches longer than the pan. Lay the foil on counter with the non-stick (dull) sides facing inward. Make four to five half-inch folds along one long edge of the sheets, to fold the sheets together. Open the unfolded edges. Line your pan with the non-stick (dull) side facing the food.


  • 4 small shallots, minced
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary leaves or 2 teaspoons dried chopped rosemary
  • 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 8 to 10 small bone-in chicken thighs and drumsticks (about 2 1/2 pounds)
  • ½ pound Brussel sprouts, trimmed and halved (or quartered if large)
  • 4 small golden potatoes, peeled and cut into thin wedges
  • Reynolds Wrap® Non-Stick Aluminum Foil


Step 1

PREHEAT to 450°F. Line a large rimmed baking sheet pan with Reynolds Wrap® Non-Stick Aluminum Foil, with the non-stick (dull side) facing the food. See the Reynolds Kitchens tip above for more details.

Step 2

MIX the shallots, garlic, rosemary, basil, salt, and pepper in a large bowl. STIR in 2 tablespoons olive oil; set aside.

Step 3

REMOVE loose skin and extra fat from chicken pieces. PLACE the chicken on the foil-lined pan, leaving about two-inches between each piece. BRUSH chicken pieces with the remaining tablespoon olive oil. SPOON and spread about ½ teaspoon shallot mixture on each piece of chicken.

Step 4

ADD Brussels sprouts and potato wedges to the remaining shallot mixture. TOSS to coat vegetables. SPOON seasoned vegetables evenly around the chicken pieces on the prepared baking pan.

Step 5

BAKE 35 to 40 minutes, until meat thermometer inserted into the thickest part of the chicken pieces not touching bones reads at least 165°F and vegetables are tender.

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