Roasted Chicken Quarters with Brussels Sprouts

For the love of Brussels

I was that kid who genuinely loved Brussels sprouts. My mom will happily confirm that I wasn’t a very picky eater when it came to vegetables. Now that I’m all grown up, I still reach for fresh Brussels sprouts — especially in the fall and winter months when they’re at their best.

This roasted chicken quarters and Brussels sprouts recipe is one of my favorite ways to cook them. It’s simple, deeply flavorful, and made entirely in one pan. The chicken roasts at a high heat until the skin turns crisp and golden, while the sprouts caramelize in the savory pan drippings. A squeeze of fresh lemon at the end brightens everything and keeps the dish balanced.

It’s cozy, practical, and exactly the kind of dinner that works just as well on a weeknight as it does for casual guests.

Why This Recipe Works

High heat equals crispy skin.
Roasting the chicken quarters at 425°F allows the skin to render and crisp beautifully while keeping the meat juicy.

Cast iron builds flavor.
A cast-iron skillet creates a gorgeous char on both the chicken and the Brussels sprouts. It retains heat well and transitions seamlessly from the stovetop to the oven, making it ideal for this one-pan dinner. If you don’t have a cast-iron skillet, any heavy, ovenproof skillet will do—you just want something that retains heat and encourages browning.

The sprouts cook in the pan drippings.
As the chicken roasts, the Brussels sprouts absorb the flavorful juices in the skillet, giving them depth without extra ingredients.

Lemon balances the richness.
A small squeeze of fresh lemon juice at the end brightens the entire dish and keeps it from feeling heavy.

Making this Dish

You start by seasoning the chicken quarters with salt, pepper, and smoked paprika. Next, you’ll brown the chicken in coconut oil until golden and crisp.

Tip: To ensure your chicken is crisp and browns to a beautiful color, pat the skin dry with a paper towel before seasoning.

Once the skin is browned, transfer the chicken to a plate, then saute halved Brussels sprouts in the same skillet. The vegetables will begin to char and pick up some of the chicken flavorings in the pan. Next, you’ll stir in broth, lemon juice, garlic, and herbs. Stir gently to lift brussel sprouts from the bottom of the pan. You’ll then nestle the chicken back into the pan and finish cooking the meal in the oven until the chicken is cooked through.

Note: Cooking time for the chicken may vary based on the thickness of the chicken pieces. Be sure to use a thermometer to ensure your meat is safely cooked through.

What to Serve with Roasted Chicken Quarters and Brussel Sprouts

Roasted chicken quarters with Brussels sprouts make a complete one-pan dinner, but they pair beautifully with a simple starch or fresh side to round out the meal. Creamy mashed potatoes or buttered rice are perfect for soaking up the pan juices, while a slice of crusty bread does the job just as well.

If you prefer something lighter, a crisp green salad with a bright vinaigrette balances the richness of the chicken. For fall and winter meals, roasted root vegetables or a grain like farro add warmth and texture. Because this dish is savory and deeply roasted, it pairs best with sides that either complement the richness or provide a fresh contrast.

Substitutions and Variations

This roasted chicken and Brussels sprouts recipe is simple by design, but it’s flexible.

• Swap fresh thyme for rosemary or sage for a deeper, more wintery flavor.
• Use sunflower oil instead of coconut oil
• Add a spoonful of Dijon mustard to the pan juices for subtle tang.
• Finish with balsamic glaze for a sweet-savory contrast.
• Add sliced red onions or small potatoes to the pan for a heartier one-pan meal.

While bone-in, skin-on chicken quarters deliver the most flavor and moisture, you can substitute bone-in thighs if needed. Just adjust the cooking time accordingly.

How to Know When Chicken Quarters Are Done

The most reliable way to tell when roasted chicken quarters are fully cooked is by checking the internal temperature. Insert an instant-read thermometer into the thickest part of the thigh, being careful not to touch the bone. The chicken is safe to eat at 165°F, but dark meat is often even more tender and flavorful when cooked to 170–175°F.

You’ll also notice visual cues: the skin should be deeply golden and crisp, and the juices should run clear when pierced near the bone.

🔗FDA Safe Minimum Internal Temperature Chart

Shop a Reliable Instant-Read Thermometer

If you cook chicken regularly, a dependable instant-read thermometer is one of the most useful tools you can own. It removes the guesswork, prevents overcooking, and helps you serve perfectly juicy meat every time.

I personally use and recommend ThermoWorks thermometers because they provide fast, accurate readings and are built to last. If you’re looking to upgrade your kitchen tools, you can shop their instant-read options here:

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This post may contain affiliate links, which means I may earn a small commission if you purchase through my link at no additional cost to you. I only recommend products I personally use and trust.

Roasted Brussel Sprouts & Chicken Quarters

This is a flavorful fall dish that only requires a few ingredients. Chicken quarters and fresh brussel sprouts are browned in a cast-iron skillet and then finished in the oven.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Dish

Servings 2

Ingredients

  

• 2 teaspoons coconut oil
• 2 chicken leg quarters
• 20-24 fresh brussel sprouts all cut in half
• 2 teaspoons smoked paprika
• 1 teaspoon fresh thyme
• 2 cloves garlic minced
• salt and pepper (to taste)
• 1/2 cup chicken broth or stock
• 1 – 2 tsp lemon juice

Instructions

 

• Heat oven to 425 degrees F. Dry chicken skin with a paper towel and then season generously with salt, pepper and smoked paprika.
• Heat a cast-iron skillet or heavy skillet over medium-high heat. Add coconut oil and allow to melt.
• When the oil is hot but not smoking, add chicken (seasoned side down) and allow to cook 6-8 minutes until golden brown. Flip and cook 2-3 more minutes and remove from pan.
• Add brussel sprouts, minced garlic, and thyme. Season lightly with salt and pepper. Let cook 1-2 minutes, stirring occassionally to prevent burning the outer leaves and garlic.
• Add broth and lemon juice to brussel spouts. Then nestle chicken quarters on top of brussel sprouts.
• Carefully, transfer skillet to oven and cook at least 20-25 minutes or until chicken is cooked through and reaches internal temp of 170 – 180 degrees. (Cooking time will vary based on thickness of meat)