Sheet Pan Lemon-Rosemary Chicken with Brussels Sprouts

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

Juicy roasted chicken thighs infused with lemon and rosemary, paired with caramelized Brussels sprouts for a simple Whole30 dinner. This whole30 (gluten free, paleo) ready in about 55 minutes pairs Brussels sprouts, halved, whole lemon lemon, zest and juice, fresh rosemary, chopped 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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 4 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp extra virgin olive oil, zest and juice of 1 lemon, 3 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 1/2 tsp sea salt, and 1 tsp black pepper.
  2. Step 2: Add 4 bone-in, skin-on chicken thighs and 4 cups halved Brussels sprouts to the bowl. Toss thoroughly to coat everything evenly with the marinade.
  3. Step 3: Arrange chicken thighs skin-side up on a large sheet pan and nestle Brussels sprouts around the chicken.
  4. Step 4: Roast in the oven for 35-40 minutes until chicken skin is golden brown, internal temperature reaches 165°F, and Brussels sprouts are tender with caramelized edges.
  5. Step 5: Remove from oven, let rest 5 minutes, then serve warm.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sheet Pan Lemon-Rosemary Chicken with 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 Lemon-Rosemary Chicken with 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-Rosemary Chicken with 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-Rosemary Chicken with 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-Rosemary Chicken with Brussels Sprouts gluten free?

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

Related recipes