Sheet Pan Herb-Roasted Chicken Thighs with Brussels Sprouts

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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 roasted alongside caramelized Brussels sprouts with fresh herbs and garlic, perfect for a keto-friendly hearty dinner. This Mediterranean-inspired keto recipe (low carb, gluten free), ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, Brussels sprouts, extra virgin olive oil 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

4 (about 6 oz each) bone-in, skin-on chicken thighs
1 lb, halved Brussels sprouts
3 tbsp extra virgin olive oil
4, minced garlic cloves
1 tbsp, chopped fresh rosemary
1 tbsp, chopped fresh thyme
1 1/2 tsp, divided salt
1 tsp, divided black pepper
4, for serving lemon wedges

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Instructions

Step 1: Preheat oven to 425°F (220°C). Line a large sheet pan with foil or parchment paper.
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.
Step 3: Arrange the Brussels sprouts on one side of the sheet pan in a single layer.
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.
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.
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.
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.
Step 8: Serve chicken and Brussels sprouts with 4 lemon wedges for squeezing over before eating.