Rosemary Chicken & Brussels Sprouts Recipe

Why You’ll Love This this Rosemary Chicken & Brussels Sprouts

This one-pan wonder gives you crispy-skinned chicken and perfectly caramelized Brussels sprouts without the hassle of juggling multiple dishes.

The creamy white bean puree, infused with aromatic rosemary and garlic, creates a restaurant-worthy base that makes you feel like a culinary genius.

Plus, those golden pan drippings get transformed into a simple sauce that ties everything together, because why waste all that delicious flavor stuck to the bottom of the pan?

Ingredients List

Here’s everything you need to create this comfortable, protein-packed dinner that’ll make your kitchen smell absolutely divine.

• 3/4 lb Brussels sprouts, cut in half from top to stem
• 4 tablespoons olive oil
• Salt
• Fresh ground black pepper
• 4 chicken thighs
• 4 chicken drumsticks
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary, crumbled or 1 tablespoon chopped fresh rosemary
• 4 cups drained and rinsed white beans, preferably cannellini (from two 19-ounce cans)
• 1/2 cup water
• 2 tablespoons chopped flat leaf parsley

Healthy Ingredient Notes:

• This recipe packs serious nutritional punch with lean protein from chicken, fiber-rich Brussels sprouts, and plant-based protein from white beans
• The olive oil provides heart-healthy monounsaturated fats, while rosemary and garlic bring antioxidants to the party
• Using skin-on chicken pieces adds flavor but increases calories, so feel free to remove the skin if you’re watching fat intake
• Cannellini beans are nutritional powerhouses, loaded with folate, iron, and potassium that your body will thank you for

Step by Step Directions

This comforting one-pan meal combines roasted chicken and Brussels sprouts served over creamy white bean puree with aromatic rosemary and garlic.

• Prep the vegetables: Heat oven to 450°F. In a medium bowl, toss halved Brussels sprouts with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
• Season the chicken: Place chicken thighs and drumsticks in a large roasting pan. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Start roasting: Arrange chicken pieces skin-side up, about 1 inch apart. Roast for 25 minutes.
• Add Brussels sprouts: Add seasoned Brussels sprouts to the pan and continue cooking for 12 minutes more, until chicken and sprouts are fully cooked.
• Rest the chicken: Transfer chicken and Brussels sprouts to a plate and let rest in a warm spot for 5 minutes.
• Make the bean puree: In a medium saucepan, heat remaining 2 tablespoons oil with minced garlic and rosemary over low heat for 3 minutes, stirring constantly.
• Cook the beans: Increase heat to moderate. Add white beans, 1/4 cup water, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook for 5 minutes, mashing beans to a coarse puree consistency. Stir in chopped parsley.
• Make pan sauce: Pour fat from roasting pan. Set pan over moderate heat and add remaining 1/4 cup water. Bring to a boil, scraping up browned bits. Boil until reduced to 1/4 cup, about 4 minutes. Add any accumulated chicken juices and season with salt and pepper.
• Serve: Spoon white bean puree onto plates, top with chicken and Brussels sprouts, then drizzle with pan juices.

For even better heat retention and browning, consider using an enameled cast iron Dutch oven instead of a regular roasting pan for this recipe.

Substitutions and Variations

• Spice it up: A pinch of red pepper flakes in the bean puree adds a gentle kick, or try smoked paprika for that snug, campfire flavor without any actual heat.
• Citrus twist: A squeeze of lemon juice in the finished bean puree brightens everything up, especially during those gray winter months when you need all the sunshine you can get.

Additional Things to Serve With This Dish

This hearty meal is surprisingly complete on its own, but a few simple sides can turn it into a proper feast.

• Crusty bread or dinner rolls – Perfect for sopping up those delicious pan juices and bean puree, because nobody should waste a drop of that golden goodness.
• Simple green salad – Something light and crisp cuts through all that rich, savory flavor; arugula with a basic vinaigrette works beautifully, or even just mixed greens with a splash of balsamic.
• Roasted root vegetables – Carrots, parsnips, or sweet potatoes roasted alongside everything else means you’re practically running a one-pan operation, which makes cleanup a breeze.
• Garlic mashed potatoes – If you’re feeling indulgent and want to go full comfort-food mode, though honestly, the bean puree already fills that creamy, satisfying role.
• Steamed broccoli or green beans – Sometimes you just need more green vegetables to balance out all that protein, plus it makes the plate look more colorful and Instagram-worthy.

Cooking Tips & Tricks (Chef’s Notes)

A few insider secrets can make the difference between good chicken and absolutely perfect chicken, trust me on this one.

• Don’t crowd the chicken pieces – Give each piece some breathing room in that roasting pan, because cramped chicken steams instead of getting that gorgeous golden skin we’re all after.
• Pat the chicken completely dry before seasoning – Wet chicken skin equals sad, soggy skin, and nobody has time for that disappointment when you’re trying to impress people.
• Let the chicken rest those full 5 minutes – I know you’re hungry and everything smells amazing, but rushing this step means all those beautiful juices run right out onto your cutting board instead of staying where they belong.
• Toast your dried rosemary first – Just 30 seconds in a dry pan wakes up those sleepy herb flavors, though fresh rosemary obviously doesn’t need this little pep talk.
• Mash the beans with a potato masher, not a food processor – You want rustic texture here, not baby food, because this puree should have some personality and little chunks to uncover.
• Save some pasta water – Wait, wrong recipe, but seriously, if your bean puree gets too thick, a splash of that cooking liquid from earlier brings it right back to life.
• Check Brussels sprouts with a fork – They should be tender but still have a tiny bit of bite, because mushy sprouts are basically little green disappointments that nobody ordered.

Nutritional Facts

This hearty one-pan meal delivers impressive nutritional value with lean protein, fiber-rich vegetables, and plant-based protein from beans.

• High Protein Content – Each serving provides approximately 45-50 grams of complete protein from chicken, plus additional plant protein from cannellini beans.
• Rich in Fiber – Brussels sprouts and white beans contribute about 12-15 grams of dietary fiber per serving, supporting digestive health and satiety.
• Heart-Healthy Fats – Olive oil provides monounsaturated fats that support cardiovascular health, while chicken skin adds flavor without excessive saturated fat.
• Vitamin K Powerhouse – Brussels sprouts deliver over 200% of daily vitamin K needs, essential for bone health and blood clotting.
• Iron and B-Vitamins – Dark meat chicken provides heme iron for energy production, plus B6 and B12 for nervous system function.
• Folate Source – Cannellini beans contribute significant folate, important for cell division and DNA synthesis.
• Antioxidant Benefits – Rosemary contains rosmarinic acid and other compounds that may help reduce inflammation.
• Low Carbohydrate – Despite the beans, each serving contains only about 25-30 grams of carbohydrates, making it suitable for moderate carb diets.
• Potassium Rich – Beans and Brussels sprouts provide potassium for healthy blood pressure regulation.
• Approximately 520-580 calories per serving – A satisfying, balanced meal that fits well into most daily calorie goals.

Fun “Did You Know?”

Did you know that Brussels sprouts got their bad reputation because they were traditionally overcooked into mushy, sulfurous vegetables?

I’ve uncovered that proper cooking transforms them completely. When you roast Brussels sprouts at high heat, they develop crispy edges and sweet, nutty flavors.

They’re actually packed with vitamin K, vitamin C, and fiber.

Here’s another fascinating fact: rosemary contains compounds that can improve memory and concentration. Ancient Greeks wore rosemary wreaths while studying!

In this recipe, I’m combining these powerhouse ingredients to create a dish that’s both delicious and nutritionally dense.

You’ll be amazed by the transformation.