Roasted Lemon-Garlic Chicken Thighs with Sautéed 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 roasted chicken thighs infused with bright lemon and garlic flavors, served alongside caramelized Brussels sprouts sautéed to tender perfection. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 55 minutes, pairs bone-in chicken thighs, lemon zest, lemon juice 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: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, combine 3 tbsp olive oil, 1 tbsp lemon zest, 2 tbsp lemon juice, 4 minced garlic cloves, 1 1/2 tsp sea salt, and 1 tsp black pepper. Rub this mixture evenly over 6 bone-in chicken thighs.
  2. Step 2: Place the chicken thighs skin side up on a rimmed baking sheet lined with parchment. Roast for 35-40 minutes until the skin is golden and internal temperature reaches 165°F.
  3. Step 3: While the chicken roasts, heat 2 tbsp ghee in a large skillet over medium-high heat. Add 1 lb halved Brussels sprouts cut side down, cooking without stirring for 5 minutes until the edges are deeply browned and caramelized.
  4. Step 4: Stir the Brussels sprouts and cook for another 3-4 minutes until tender and fragrant. Season with a pinch of sea salt to taste.
  5. Step 5: Serve the roasted chicken thighs hot alongside the sautéed Brussels sprouts, spooning pan juices over the chicken for extra flavor.

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