Sheet Pan Roasted Lemon-Garlic Chicken with Brussels Sprouts

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Juicy roasted chicken thighs infused with bright lemon and garlic flavors, paired with caramelized Brussels sprouts cooked on a single sheet pan. This Whole30 recipe (gluten free, dairy free), ready in about 50 minutes, pairs bone-in skin-on chicken thighs, Brussels sprouts, 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.

Ingredients

• 6 pieces bone-in skin-on chicken thighs
• 1 lb, halved Brussels sprouts
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 4 cloves, minced garlic cloves
• 1 tsp dried thyme
• 1 1/2 tsp sea salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat the oven to 425°F. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 4 minced garlic cloves, 1 tsp dried thyme, 1 1/2 tsp sea salt, and 1 tsp black pepper until well combined.
2. Step 2: Place 6 bone-in skin-on chicken thighs and 1 lb halved Brussels sprouts on a large rimmed sheet pan in a single layer. Pour the lemon-garlic mixture evenly over the chicken and Brussels sprouts, tossing the sprouts gently to coat while leaving the chicken skin exposed.
3. Step 3: Roast in the preheated oven for 35-40 minutes, turning the Brussels sprouts halfway through, until the chicken skin is golden and crispy, and the internal temperature reaches 165°F. Serve hot.