Sheet Pan Herb-Roasted Chicken Thighs with Brussels Sprouts

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

Juicy chicken thighs roasted alongside caramelized Brussels sprouts with fresh herbs and garlic, perfect for a keto-friendly hearty dinner. This mediterranean-inspired keto (low carb, gluten free) ready in about 55 minutes pairs halved Brussels sprouts, extra virgin olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Line a large sheet pan with foil or parchment paper.
  2. Step 2: In a large bowl, toss 1 lb halved Brussels sprouts with 2 tbsp extra virgin olive oil, 2 minced garlic cloves, 3/4 tsp salt, and 1/2 tsp black pepper until evenly coated.
  3. Step 3: Arrange the Brussels sprouts on one side of the sheet pan in a single layer.
  4. Step 4: Pat dry 4 bone-in, skin-on chicken thighs and season with remaining 3/4 tsp salt and 1/2 tsp black pepper.
  5. Step 5: In the same bowl, combine 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tbsp olive oil, and 2 minced garlic cloves.
  6. Step 6: Brush the herb-garlic mixture all over the chicken thighs and place them skin-side up on the other side of the sheet pan.
  7. Step 7: Roast in the oven for 35-40 minutes until chicken skin is golden and crispy, internal temperature reaches 165°F, and Brussels sprouts are tender and caramelized.
  8. Step 8: Serve chicken and Brussels sprouts with 4 lemon wedges for squeezing over before eating.

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Frequently asked questions

How long does Sheet Pan Herb-Roasted Chicken Thighs with Brussels Sprouts take to make?

Total time is about 55 minutes (15 min prep + 40 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 Sheet Pan Herb-Roasted Chicken Thighs with 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 halved brussels sprouts from drying out.

Can I substitute ingredients in Sheet Pan Herb-Roasted Chicken Thighs with 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 Sheet Pan Herb-Roasted Chicken Thighs with 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 Sheet Pan Herb-Roasted Chicken Thighs with Brussels Sprouts low carb?

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

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