Sheet Pan Roasted Lemon-Garlic Chicken Thighs with 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.

Juicy chicken thighs roasted with fresh lemon and garlic alongside caramelized Brussels sprouts create a satisfying Whole30-compliant dinner. This American-inspired Whole30 recipe (gluten free), ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, Brussels sprouts, 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 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 4 American cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

  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.

Related recipes