Pan-Seared Chicken Thighs with Roasted Garlic and Brussels Sprouts

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, pan-seared chicken thighs combined with caramelized roasted garlic and tender Brussels sprouts make a flavorful and satisfying Whole30 meal. This American-inspired Whole30 recipe, ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, Brussels sprouts, garlic cloves 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 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: 35 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 lb halved Brussels sprouts and 6 whole unpeeled garlic cloves with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until Brussels sprouts are tender and garlic is caramelized.
  2. Step 2: Meanwhile, season 4 bone-in, skin-on chicken thighs with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh thyme. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Place chicken thighs skin-side down in the skillet and sear without moving for 5-6 minutes until skin is golden and crispy. Flip and cook for 3 minutes.
  4. Step 4: Add 1/4 cup water to the skillet, cover, and reduce heat to medium-low. Steam chicken for 8-10 minutes until internal temperature reaches 165°F.
  5. Step 5: Squeeze roasted garlic cloves from skins and mash gently; stir into the roasted Brussels sprouts along with 1 tbsp fresh lemon juice. Serve chicken thighs atop the garlic Brussels sprouts mixture.

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