Sheet Pan Roasted Lemon-Garlic Chicken Thighs with Brussels Sprouts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with fresh lemon and garlic alongside caramelized Brussels sprouts create a satisfying Whole30-compliant dinner. This american-inspired whole30 (whole30, gluten free) ready in about 55 minutes pairs bone-in, skin-on chicken thighs, halved Brussels sprouts, large, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 425°F. In a large bowl, toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: In a separate bowl, mix 3 tbsp olive oil, 1 tsp paprika, 4 minced garlic cloves, zest and juice of 1 large lemon, 1/2 tsp sea salt, and 1/4 tsp black pepper to create a marinade.
  3. Step 3: Pat dry 6 bone-in, skin-on chicken thighs and coat them thoroughly with the lemon-garlic marinade.
  4. Step 4: Arrange the chicken thighs skin-side up on a large rimmed baking sheet and scatter the Brussels sprouts around them in a single layer.
  5. Step 5: Roast in the preheated oven for 35-40 minutes, until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are tender with caramelized edges.
  6. Step 6: For extra crispiness, broil for 2-3 minutes at the end, watching carefully to avoid burning. Remove and let rest 5 minutes before serving.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Roasted Lemon-Garlic Chicken Thighs 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 Roasted Lemon-Garlic Chicken Thighs 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 halved brussels sprouts from drying out.

Can I substitute ingredients in Sheet Pan Roasted Lemon-Garlic Chicken Thighs 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 Roasted Lemon-Garlic Chicken Thighs 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 Roasted Lemon-Garlic Chicken Thighs with Brussels Sprouts whole30?

Yes — this recipe is tagged whole30, gluten 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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