Sheet Pan Lemon-Herb Chicken with Roasted 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 drafted and published.

A simple Whole30 dish with juicy roasted chicken thighs infused with lemon and fresh herbs alongside caramelized Brussels sprouts. This Whole30 recipe (gluten free), ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, Brussels sprouts, halved, extra virgin 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 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: 35 min Serves 4 420 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 cups halved Brussels sprouts with 2 tbsp extra virgin olive oil, 3 minced garlic cloves, 1/2 tsp sea salt, and 1/2 tsp black pepper until well coated.
  2. Step 2: In another bowl, mix 4 tbsp olive oil, 1 tbsp lemon zest, 2 tbsp lemon juice, 2 tsp fresh thyme leaves, 1 tsp chopped fresh rosemary, 1 tsp sea salt, and 1/2 tsp black pepper. Add 6 chicken thighs and toss to coat completely.
  3. Step 3: Arrange Brussels sprouts on a rimmed baking sheet in a single layer. Nestle the chicken thighs skin-side up among the Brussels sprouts.
  4. Step 4: Roast for 30-35 minutes until chicken skin is golden and internal temperature reaches 165°F, and Brussels sprouts are caramelized and tender. Let rest 5 minutes before serving.

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