Sheet Pan Lemon-Garlic Chicken Thighs with Brussels Sprouts

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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 drafted and published.

Juicy chicken thighs roasted alongside caramelized Brussels sprouts, infused with bright lemon and savory garlic flavors. This Mediterranean-inspired Whole30 recipe (gluten free, dairy free), ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, Brussels sprouts, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 40 min Serves 6 Mediterranean cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces, about 1.5 lbs bone-in, skin-on chicken thighs
1 lb, trimmed and halved Brussels sprouts
3 tbsp olive oil
1 tsp lemon zest
2 tbsp lemon juice
4 cloves, minced garlic cloves
1 1/2 tsp, divided sea salt
1 tsp, divided black pepper
1 tbsp fresh thyme leaves

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 1 pound halved Brussels sprouts with 2 tablespoons olive oil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Spread on a large rimmed baking sheet.
Step 2: In the same bowl, mix 3 tablespoons olive oil, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 4 minced garlic cloves, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, and 1 tablespoon fresh thyme leaves.
Step 3: Add 6 bone-in, skin-on chicken thighs to the marinade and toss to coat thoroughly.
Step 4: Nestle the chicken thighs skin-side up among the Brussels sprouts on the baking sheet.
Step 5: Roast for 35-40 minutes, until the chicken skin is golden and crisp, and an internal temperature of 165°F is reached, while the Brussels sprouts are tender and caramelized.
Step 6: Remove from oven and let rest 5 minutes before serving.