Pan-Seared Chicken Thighs with Roasted Brussels Sprouts and Avocado Oil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs pan-seared to golden perfection paired with crispy roasted Brussels sprouts, all enhanced by the richness of avocado oil. This American-inspired Whole30 recipe (gluten free), ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, Brussels sprouts, avocado oil 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.

Prep: 10 min Cook: 30 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 with 1 tbsp avocado oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes, shaking halfway until edges are crispy and browned.
  2. Step 2: Meanwhile, pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
  3. Step 3: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear for 6-7 minutes until skin is golden and crispy.
  4. Step 4: Flip chicken thighs and add 1 tbsp fresh thyme leaves to the pan. Cook for an additional 6 minutes or until internal temperature reaches 165°F. Remove from heat and let rest 5 minutes.
  5. Step 5: Serve chicken thighs alongside roasted Brussels sprouts, drizzling any pan juices over the top for extra flavor.

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