Sheet Pan Herb-Roasted Chicken with Carrots and Brussels Sprouts

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

A simple Whole30-compliant sheet pan dinner featuring juicy herb-seasoned chicken thighs roasted alongside tender carrots and caramelized Brussels sprouts. This whole30 (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 6, 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.

★ 4.5 (10 ratings) Prep: 15 min Cook: 40 min Serves 6 450 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 medium carrots cut into 2-inch pieces and 3 cups halved Brussels sprouts with 2 tbsp olive oil, 3/4 tsp sea salt, and 1/2 tsp black pepper. Spread evenly on a large rimmed baking sheet.
  2. Step 2: Pat dry 6 bone-in, skin-on chicken thighs, then rub with 2 tbsp olive oil, 1 1/2 tsp sea salt, 1/2 tsp black pepper, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, and 4 minced garlic cloves.
  3. Step 3: Nestle the seasoned chicken thighs skin-side up among the vegetables on the sheet pan.
  4. Step 4: Roast for 35-40 minutes until chicken skin is golden and crisp and an instant-read thermometer inserted into thickest part reads 165°F, stirring vegetables halfway through roasting.
  5. Step 5: Drizzle 2 tbsp fresh lemon juice over chicken and vegetables before serving.

Frequently asked questions

How long does Sheet Pan Herb-Roasted Chicken with Carrots and 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 with Carrots and 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 carrots from drying out.

Can I substitute ingredients in Sheet Pan Herb-Roasted Chicken with Carrots and 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 with Carrots and Brussels Sprouts for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 with Carrots and Brussels Sprouts whole30?

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

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