American Sheet‑Pan BBQ Chicken Thighs with Crispy Brussels Sprouts and Creamy Mashed Cauliflower

Name: American Sheet‑Pan BBQ Chicken Thighs with Crispy Brussels Sprouts and Creamy Mashed Cauliflower
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 thighs bone-in skin-on chicken; 2 tbsp olive oil; 1 tbsp brown sugar; 1 tsp smoked paprika; ½ tsp garlic powder; ½ tsp onion powder; ¼ tsp cayenne pepper; ¾ tsp kosher salt; ½ tsp black pepper; ½ cup bbq sauce; 1 lb brussels sprouts, trimmed and halved; 1 tbsp olive oil; 2 cloves garlic, minced; ¼ tsp kosher salt; ¼ tsp black pepper; 1 cauliflower head, florets only; 2 tbsp unsalted butter; ¼ cup heavy cream; ⅛ tsp nutmeg, freshly grated; ½ tsp kosher salt; ¼ tsp black pepper

Juicy chicken thighs roasted with smoky rub, served alongside caramelized Brussels sprouts and a silky cauliflower mash

15 minPrep

35 minCook

8Servings

Ingredients

8 servings

FOR THE BBQ CHICKEN THIGHS

8 thighs bone-in skin-on chicken 1200g
2 tbsp olive oil 28g
1 tbsp brown sugar 12g
1 tsp smoked paprika 3g
½ tsp garlic powder 1g

½ tsp onion powder 1g
¼ tsp cayenne pepper 1g
¾ tsp kosher salt 5g
½ tsp black pepper 1g
½ cup bbq sauce 120g

FOR THE CRISPY BRUSSELS SPROUTS

1 lb brussels sprouts, trimmed and halved
1 tbsp olive oil 14g
2 cloves garlic, minced 6g

¼ tsp kosher salt 2g
¼ tsp black pepper 1g

FOR THE CREAMY MASHED CAULIFLOWER

1 cauliflower head, florets only 600g
2 tbsp unsalted butter 28g
¼ cup heavy cream 60g

⅛ tsp nutmeg, freshly grated 0g
½ tsp kosher salt 3g
¼ tsp black pepper 1g

Steps

Step 1

Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment and set aside.
Step 2

In a small bowl, whisk together olive oil, brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper to form a thick rub.
- 2 tbspolive oil
- 1 tbspbrown sugar
- 1 tspsmoked paprika
- ½ tspgarlic powder
- ½ tsponion powder
- ¼ tspcayenne pepper
- ¾ tspkosher salt
- ½ tspblack pepper
- 2 clovesgarlic, minced
Step 3

Pat the chicken thighs dry, then rub each piece generously with the spice mixture, coating all sides. Arrange the thighs skin‑side up on one side of the prepared sheet pan.
- 8 thighsbone-in skin-on chicken thighs
- 2 tbspolive oil
- 1 tbspbrown sugar
- 1 tspsmoked paprika
- ½ tspgarlic powder
- ½ tsponion powder
- ¼ tspcayenne pepper
- ½ tspblack pepper
Step 4

Toss the halved Brussels sprouts with olive oil, minced garlic, kosher salt, and black pepper; spread them in a single layer on the opposite side of the pan, leaving a little space between pieces for crisping.
- 1 lbbrussels sprouts, trimmed and halved
- 2 tbspolive oil
- 2 clovesgarlic, minced
- ¾ tspkosher salt
- ½ tspblack pepper
Step 5

Roast everything for 20 minutes, then flip the chicken thighs and stir the sprouts. Brush the chicken with BBQ sauce, return to the oven, and continue roasting another 15 minutes, or until the thighs reach an internal temperature of 165°F and the sprouts are caramelized and crisp.
- 8 thighsbone-in skin-on chicken thighs
- ½ cupBBQ sauce
Step 6

While the pan finishes, steam the cauliflower florets until fork‑tender, about 10 minutes.
- 1cauliflower head, florets only
Step 7

Transfer the steamed cauliflower to a food processor; add butter, heavy cream, freshly grated nutmeg, kosher salt, and black pepper. Purée until smooth and airy, scraping down the sides as needed.
- 1cauliflower head, florets only
- 2 tbspunsalted butter
- ¼ cupheavy cream
- ⅛ tspnutmeg, freshly grated
- ¾ tspkosher salt
- ½ tspblack pepper
Step 8

Serve the smoky BBQ chicken thighs alongside the crispy Brussels sprouts, with a generous scoop of creamy mashed cauliflower. Spoon any pan drippings over the chicken for extra glaze.
- 8 thighsbone-in skin-on chicken thighs
- 1 lbbrussels sprouts, trimmed and halved
- 1cauliflower head, florets only