Baked Lemon-Garlic Chicken Thighs with Roasted Brussels Sprouts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender baked chicken thighs infused with bright lemon and garlic flavors, paired with caramelized roasted Brussels sprouts. This mediterranean-inspired whole30 (gluten free, dairy free) ready in about 50 minutes pairs fresh lemon juice, minced garlic cloves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 6 chicken thighs, 3 tbsp lemon juice, 4 minced garlic cloves, 2 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp dried thyme; toss to coat evenly.
  2. Step 2: Arrange the marinated chicken thighs skin-side up on a large rimmed baking sheet. In the same bowl, toss 1 lb halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/2 tsp black pepper until coated; spread around the chicken on the baking sheet.
  3. Step 3: Bake for 30-35 minutes until chicken skin is golden and crispy and internal temperature reaches 165°F (74°C), and Brussels sprouts edges are browned and tender. Let rest 5 minutes before serving.

Equipment for this recipe

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Frequently asked questions

How long does Baked Lemon-Garlic Chicken Thighs with Roasted Brussels Sprouts take to make?

Total time is about 50 minutes (15 min prep + 35 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 Lemon-Garlic 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 fresh lemon juice from drying out.

Can I substitute ingredients in Baked Lemon-Garlic 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 Lemon-Garlic Chicken Thighs with Roasted Brussels Sprouts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Lemon-Garlic Chicken Thighs with Roasted Brussels Sprouts gluten free?

Yes — this recipe is tagged gluten free, dairy free, low carb, paleo, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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