Sautéed Garlic Herb Chicken Thighs with Roasted 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 chicken thighs pan-seared with garlic and fresh herbs paired with oven-roasted Brussels sprouts for a satisfying Whole30 dinner. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 40 minutes, pairs bone-in skin-on chicken thighs, sea salt, black pepper 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: 30 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts with 1 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until browned and tender.
  2. Step 2: While Brussels sprouts roast, pat 4 bone-in skin-on chicken thighs dry. Season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 6-7 minutes until skin is golden and crisp. Flip and cook 5 minutes more.
  4. Step 4: Reduce heat to medium-low. Add 4 minced garlic cloves, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme to the pan. Spoon the fragrant garlic-herb oil over chicken and cook for 3 additional minutes until chicken reaches 165°F internal temperature.
  5. Step 5: Remove chicken from pan and drizzle with 1 tbsp fresh lemon juice. Serve alongside the roasted Brussels sprouts for a balanced Whole30 meal.

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