Sautéed Chicken Thighs with Roasted Brussels Sprouts and Apple

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Tender chicken thighs sautéed with garlic and thyme, paired with caramelized Brussels sprouts and sweet apple slices for a hearty Whole30 dinner. This Whole30 recipe, ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, Brussels sprouts, medium apple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 1 lb, halved Brussels sprouts
• 1, cored and sliced into 1/4-inch wedges medium apple
• 3, minced garlic cloves
• 2 tsp fresh thyme leaves
• 3 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat the oven to 425°F. Toss 1 lb halved Brussels sprouts and 1 sliced medium apple with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes, stirring halfway until sprouts are browned and tender.
2. Step 2: While the vegetables roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Place skin side down and cook for 6-7 minutes until the skin is golden and crispy.
3. Step 3: Flip the chicken thighs, add 3 minced garlic cloves and 2 tsp fresh thyme leaves to the skillet, and sauté together for 5-6 minutes until the chicken reaches an internal temperature of 165°F and garlic is fragrant. Remove from heat and serve chicken atop the roasted Brussels sprouts and apple.