Baked Herb-Rubbed Chicken Thighs with Roasted Brussels Sprouts
Juicy chicken thighs rubbed with fresh herbs and roasted alongside caramelized Brussels sprouts for a simple, satisfying Whole30 dinner. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 55 minutes pairs halved Brussels sprouts, extra virgin olive oil, finely chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 6 pieces (about 3 lbs) bone-in, skin-on chicken thighs
- 1 lb, halved Brussels sprouts
- 4 tbsp extra virgin olive oil
- 1 tbsp, finely chopped fresh rosemary
- 1 tbsp, finely chopped fresh thyme
- 3 cloves, minced garlic cloves
- 2 tsp sea salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). In a small bowl, combine 3 tbsp extra virgin olive oil, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 3 minced garlic cloves, 2 tsp sea salt, and 1 tsp black pepper to make an herb rub.
- Step 2: Pat dry 6 bone-in skin-on chicken thighs and rub the herb mixture evenly over the skin and under the skin where possible.
- Step 3: On a large rimmed baking sheet, toss 1 lb halved Brussels sprouts with 1 tbsp olive oil and a pinch of salt and pepper; spread in an even layer.
- Step 4: Arrange the chicken thighs skin side up on the baking sheet among the Brussels sprouts.
- Step 5: Roast in the preheated oven for 35-40 minutes, until chicken skin is crispy and an internal temperature of 165°F is reached, and Brussels sprouts are tender and caramelized.
- Step 6: Remove from oven and let rest 5 minutes before serving.
Frequently asked questions
How long does Baked Herb-Rubbed Chicken Thighs with Roasted Brussels Sprouts take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Herb-Rubbed Chicken Thighs with Roasted Brussels Sprouts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved brussels sprouts from drying out.
Can I substitute ingredients in Baked Herb-Rubbed Chicken Thighs with Roasted Brussels Sprouts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Herb-Rubbed Chicken Thighs with Roasted Brussels Sprouts for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Herb-Rubbed Chicken Thighs with Roasted Brussels Sprouts whole30?
Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family devoured these chicken thighs. So simple and delicious.
- ★★★★★
This was the perfect weeknight dinner! The herbs really brought out the chicken's flavor.
- ★★★★☆
Great recipe for a healthy meal. The chicken was juicy and the sprouts were perfectly caramelized.
