Lemon-Garlic Roasted Chicken Thighs with Brussels Sprouts

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

Juicy roasted chicken thighs infused with lemon and garlic paired with caramelized Brussels sprouts for a balanced Whole30 dinner. This mediterranean-inspired whole30 (gluten free) ready in about 55 minutes pairs bone-in, skin-on chicken thighs, Brussels sprouts, olive oil 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

★ 4.3 (9 ratings) Prep: 15 min Cook: 40 min Serves 6 Mediterranean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, 3 minced garlic cloves, 3/4 tsp sea salt, and 1/2 tsp black pepper.
  2. Step 2: Arrange the Brussels sprouts cut side down on a large rimmed baking sheet.
  3. Step 3: In the same bowl, combine 6 chicken thighs with 2 tbsp olive oil, 1 tsp lemon zest, 2 tbsp lemon juice, 1 tsp dried thyme, 3/4 tsp sea salt, 1/2 tsp black pepper, and 1 minced garlic clove; toss well to coat.
  4. Step 4: Place the chicken thighs skin-side up on the baking sheet among the Brussels sprouts.
  5. Step 5: Roast in the oven for 35-40 minutes until the chicken skin is golden and crispy and the internal temperature reaches 165°F, and Brussels sprouts are tender and caramelized.
  6. Step 6: Let chicken rest for 5 minutes before serving with the roasted Brussels sprouts.

Frequently asked questions

How long does Lemon-Garlic Roasted Chicken Thighs with 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 Lemon-Garlic Roasted Chicken Thighs with 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 brussels sprouts from drying out.

Can I substitute ingredients in Lemon-Garlic Roasted Chicken Thighs with 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 Lemon-Garlic Roasted Chicken Thighs with 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 Lemon-Garlic Roasted Chicken Thighs with 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

Related recipes