Roasted Lemon-Garlic Chicken Thighs with Sautéed Brussels Sprouts

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

Juicy roasted chicken thighs infused with bright lemon and garlic flavors, served alongside caramelized Brussels sprouts sautéed to tender perfection. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 55 minutes pairs (about 2 lbs) 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 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: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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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Frequently asked questions

How long does Roasted Lemon-Garlic Chicken Thighs with Sautéed Brussels Sprouts take to make?

Total time is about 55 minutes (15 min prep + 40 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 Roasted Lemon-Garlic Chicken Thighs with Sautéed Brussels Sprouts?

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 lemon zest from drying out.

Can I substitute ingredients in Roasted Lemon-Garlic Chicken Thighs with Sautéed Brussels Sprouts?

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 Roasted Lemon-Garlic Chicken Thighs with Sautéed Brussels Sprouts 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 Roasted Lemon-Garlic Chicken Thighs with Sautéed Brussels Sprouts whole30?

Yes — this recipe is tagged whole30, gluten free, dairy 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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