Seared Lemon-Garlic Chicken Thighs with Roasted Brussels Sprouts

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

Pan-seared chicken thighs marinated in bright lemon and garlic, paired with caramelized roasted Brussels sprouts for a satisfying Whole30 dinner. This mediterranean-inspired whole30 (dairy free, gluten free) ready in about 55 minutes pairs divided extra virgin olive oil, finely grated lemon zest, fresh 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: 20 min Cook: 35 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk 2 tbsp extra virgin olive oil, 1 tbsp lemon zest, 2 tbsp fresh lemon juice, 3 minced garlic cloves, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Add 6 bone-in, skin-on chicken thighs and toss to coat. Marinate for 15 minutes at room temperature.
  2. Step 2: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts with 2 tbsp extra virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway until crispy and caramelized.
  3. Step 3: While Brussels sprouts roast, heat a large cast iron skillet over medium-high heat. Place chicken thighs skin-side down and sear for 6-7 minutes until the skin is golden brown and crisp. Flip and cook for an additional 5-6 minutes.
  4. Step 4: Transfer the skillet with chicken to the oven and roast for 10 minutes until internal temperature reaches 165°F. Remove and rest for 5 minutes before serving alongside roasted Brussels sprouts.

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Frequently asked questions

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

Total time is about 55 minutes (20 min prep + 35 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 Seared Lemon-Garlic Chicken Thighs with Roasted 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 finely grated lemon zest from drying out.

Can I substitute ingredients in Seared Lemon-Garlic Chicken Thighs with Roasted 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 Seared Lemon-Garlic Chicken Thighs with Roasted 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 Seared Lemon-Garlic Chicken Thighs with Roasted Brussels Sprouts dairy free?

Yes — this recipe is tagged dairy free, gluten free, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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