Sheet Pan Herb-Roasted Chicken Thighs with Carrots and 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 roasted alongside sweet carrots and crisp Brussels sprouts, seasoned with fresh herbs for a simple Whole30 dinner. This American-inspired Whole30 recipe (gluten free), ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, carrots, Brussels sprouts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Cook: 40 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 4 tbsp extra virgin olive oil, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, and 3 minced garlic cloves with 4 peeled and cut carrots and 1 lb halved Brussels sprouts. Season with 1 tsp freshly ground black pepper and 1 tsp sea salt, coating evenly.
  2. Step 2: Arrange the vegetables in a single layer on a large rimmed baking sheet. Nestle 6 bone-in, skin-on chicken thighs skin-side up among the vegetables, seasoning the chicken with the remaining 1/2 tsp sea salt.
  3. Step 3: Roast for 35-40 minutes, until the chicken skin is golden and crisp and the internal temperature reaches 165°F, and the vegetables are tender and caramelized around the edges.
  4. Step 4: Remove from oven and let rest for 5 minutes before serving warm with the roasted vegetables.

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