Pan-Roasted Chicken Thighs with Roasted Brussels Sprouts and Apple

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

Juicy chicken thighs pan-roasted to golden perfection paired with caramelized Brussels sprouts and sweet apple for a hearty Whole30 meal. This american-inspired chicken (whole30, gluten free) ready in about 50 minutes pairs bone-in, skin-on chicken thighs, Brussels sprouts, halved, medium apple, cored and sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

★ 4.5 (15 ratings) Prep: 15 min Cook: 35 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts and 1 sliced medium apple with 2 tbsp extra virgin olive oil, 1 tsp sea salt, and 1/2 tsp black pepper on a baking sheet.
  2. Step 2: Roast Brussels sprouts and apple in the oven for 20 minutes until edges are caramelized and tender.
  3. Step 3: While vegetables roast, heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Season 6 bone-in, skin-on chicken thighs with 1/2 tsp sea salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves.
  4. Step 4: Place chicken thighs skin-side down in the skillet and sear for 6-7 minutes until skin is deep golden and crispy.
  5. Step 5: Flip chicken thighs, add 3 smashed garlic cloves to the skillet, then transfer the skillet to the oven. Roast for 15-18 minutes until internal temperature reaches 165°F and juices run clear.
  6. Step 6: Remove chicken and vegetables from oven, plate chicken thighs alongside roasted Brussels sprouts and apple slices, spooning pan juices over the top before serving.

Frequently asked questions

How long does Pan-Roasted Chicken Thighs with Roasted Brussels Sprouts and Apple 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 Pan-Roasted Chicken Thighs with Roasted Brussels Sprouts and Apple?

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, halved from drying out.

Can I substitute ingredients in Pan-Roasted Chicken Thighs with Roasted Brussels Sprouts and Apple?

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 Pan-Roasted Chicken Thighs with Roasted Brussels Sprouts and Apple 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 Pan-Roasted Chicken Thighs with Roasted Brussels Sprouts and Apple 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.

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