Pan-Roasted Chicken Thighs with Roasted Brussels Sprouts and Apples

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs pan-roasted with crispy skin, served alongside caramelized Brussels sprouts and sweet apples for a balanced Whole30 meal. This chicken-inspired whole30 (gluten free, dairy free) ready in about 45 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 400 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: 10 min Cook: 35 min Serves 4 Chicken cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 cups halved Brussels sprouts and 1 sliced medium apple with 2 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until caramelized and tender.
  2. Step 2: While vegetables roast, heat 1 tbsp extra virgin olive oil in an oven-safe skillet over medium-high heat. Season 4 bone-in, skin-on chicken thighs with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tbsp fresh thyme leaves.
  3. Step 3: Place chicken thighs skin-side down in the hot skillet and sear for 5-6 minutes until skin is crisp and golden brown.
  4. Step 4: Flip chicken thighs and add 2 minced garlic cloves to the skillet. Transfer skillet to oven and roast chicken along with Brussels sprouts and apples for an additional 12-15 minutes until chicken reaches an internal temperature of 165°F.
  5. Step 5: Remove from oven and let chicken rest for 5 minutes before serving alongside the roasted Brussels sprouts and apples.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Roasted Chicken Thighs with Roasted Brussels Sprouts and Apples take to make?

Total time is about 45 minutes (10 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 Apples?

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 Apples?

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 Apples 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 Apples gluten free?

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

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