Sautéed Garlic Lemon 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 drafted and published.

Tender chicken thighs cooked in garlic and lemon with caramelized roasted Brussels sprouts make a satisfying Whole30 dinner. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, extra virgin olive oil, garlic cloves, minced 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 olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Spread on a rimmed baking sheet and roast for 20-25 minutes until edges are golden and crispy.
  2. Step 2: While Brussels roast, heat 2 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 1/2 tsp black pepper.
  3. Step 3: Place chicken thighs skin-side down in hot skillet and cook for 6-7 minutes until skin is browned and crispy. Flip and cook 4-5 minutes more until internal temperature reaches 165°F.
  4. Step 4: Add 4 minced garlic cloves to the pan and sauté for 1 minute until fragrant, stirring to coat chicken.
  5. Step 5: Remove skillet from heat and squeeze 2 tbsp fresh lemon juice over chicken along with 1 tsp lemon zest and 1 tbsp fresh thyme leaves. Toss Brussels sprouts from oven onto the skillet or serve on the side.

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