Sheet Pan Lemon-Herb Chicken with Roasted Brussels Sprouts

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

A simple Whole30 dish with juicy roasted chicken thighs infused with lemon and fresh herbs alongside caramelized Brussels sprouts. This whole30 (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.

Frequently asked questions

How long does Sheet Pan Lemon-Herb Chicken with Roasted Brussels Sprouts take to make?

Total time is about 50 minutes (15 min prep + 35 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 Lemon-Herb Chicken with Roasted 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 brussels sprouts, halved from drying out.

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

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Lemon-Herb Chicken with Roasted Brussels Sprouts whole30?

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

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