Sautéed Chicken Thighs with Roasted Sweet Potato and Brussels Sprouts

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Tender chicken thighs pan-seared and served alongside oven-roasted sweet potatoes and Brussels sprouts for a wholesome Whole30 meal. This American-inspired Whole30 recipe (gluten free), ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, medium sweet potatoes, Brussels sprouts 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.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
• 2, peeled and cut into 1-inch cubes medium sweet potatoes
• 1 lb, trimmed and halved Brussels sprouts
• 4 tbsp olive oil
• 3, minced garlic cloves
• 1.5 tsp, divided sea salt
• 1 tsp, divided black pepper
• 1 tsp smoked paprika
• 1 tbsp, chopped fresh thyme
• 1 tbsp lemon juice
• 1/4 cup water

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 peeled and cubed medium sweet potatoes and 1 lb halved Brussels sprouts with 2 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Spread evenly on a baking sheet and roast for 25-30 minutes, tossing halfway through until tender and caramelized.
2. Step 2: While vegetables roast, pat dry 4 bone-in, skin-on chicken thighs with paper towels. Season both sides with 1/2 tsp sea salt and 1/2 tsp black pepper.
3. Step 3: Heat remaining 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden and crispy.
4. Step 4: Flip chicken thighs, add 3 minced garlic cloves and 1/4 cup water to the skillet, cover, and reduce heat to medium-low. Cook for another 8-10 minutes until chicken is cooked through and juices run clear.
5. Step 5: Remove chicken from heat, drizzle with 1 tbsp lemon juice, sprinkle with 1 tbsp chopped fresh thyme, and serve immediately with the roasted sweet potatoes and Brussels sprouts.