Skillet-Roasted Chicken Thighs with Garlic and Roasted 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 developed and reviewed.

Juicy chicken thighs pan-seared to golden perfection paired with caramelized Brussels sprouts roasted in garlic and olive oil. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, Brussels sprouts, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 30 min Serves 4 Mediterranean cuisine 350 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 oven to 425°F. Toss 1 lb halved Brussels sprouts with 2 tbsp extra virgin olive oil, 3 minced garlic cloves, 1 tsp sea salt, and 1/2 tsp black pepper on a rimmed baking sheet; spread in a single layer.
  2. Step 2: In a large ovenproof skillet, heat 1 tbsp extra virgin olive oil over medium-high heat. Pat 6 bone-in, skin-on chicken thighs dry and season with 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Place chicken thighs skin-side down and sear for 5-6 minutes until skin is golden and crisp.
  3. Step 3: Flip chicken thighs and nestle them among the Brussels sprouts on the baking sheet. Sprinkle 1 tbsp fresh thyme leaves over everything, add 1/4 cup water to the skillet, then transfer skillet and baking sheet to the oven.
  4. Step 4: Roast for 20-25 minutes until chicken reaches 165°F internal temperature and Brussels sprouts are tender and caramelized. Serve chicken with roasted Brussels sprouts immediately.

Related recipes